Some simple food-handling practices can help prevent<unk>  infections. * Cook all poultry products thoroughly. Make sure that the meat is cooked throughout (no longer pink) and any juices run clear. All poultry should be cooked to reach a minimum internal temperature of . * Wash hands with soap before preparing food. * Wash hands with soap after handling raw foods of animal origin and before touching anything else. * Prevent cross-contamination in the kitchen by using separate cutting boards for foods of animal origin and other foods and by thoroughly cleaning all cutting boards, countertops, and utensils with soap and hot water after preparing raw food of animal origin. * Do not drink unpasteurized milk or untreated surface water. * Make sure that people with diarrhea, especially children, wash their hands carefully and frequently with soap to reduce the risk of spreading the infection. * Wash hands with soap after contact with pet feces.
Campylobacter jejuni
Campylobacter upsaliensis
Salmonella
Yersinia enterocolitica
Salmonella enterica subsp. enterica
Escherichia coli O157:H7
Clostridioides difficile 
Enteroaggregative Escherichia coli