The risk of food poisoning can be virtually eliminated if food is properly handled, stored and correctly cooked and eaten soon after. This can be difficult, however, if you have not prepared the food.

Treating drinking water by using chemicals or boiling kills most harmful bacteria.

In order to reduce the risk of catching and spreading harmful bacteria it is very important to wash your hands thoroughly with soap and warm water for about 10 to 20 seconds:

• Before - preparing food, eating.
• Between – handling raw and other foods.
• After - the toilet, changing nappies, working in the garden and playing with pets.

Other ways to help reduce the risk of food poisoning

When preparing and cooking food:

• Keep all food preparation surfaces and utensils clean.
• Use separate utensils and chopping boards when preparing raw foods and ready to eat cooked foods.
• Wash raw vegetables before eating.
• Cook all raw foods thoroughly.

When storing food:

• Store food below 5°C or above 60°C to prevent growth of germs.
• Take chilled, frozen, or hot foods straight home in insulated containers.
• Cover all foods before storing in the fridge so that raw foods and ready-to-eat foods do not come into contact with each other.
• Keep sponges for cleaning dishes and towels for drying dishes clean and replace regularly.
• Protect from insects, rodents (mice and rats, etc.) and other animals.
• Avoid spoiled foods, foods past their use-by dates or foods in damaged containers or packaging.
• When in doubt, throw it out.

Good hygiene and sanitation can help prevent the spread of bacterial gastro.

Treatment