<unk>  may be avoided by using proper hygiene and sanitation with food preparation. This includes thoroughly cooking all meats. If food is to be stored longer than two hours, keep hot foods hot (over 140 °F) and cold foods cold (40 °F or under). Ensure to refrigerate leftovers promptly and store cooked food in a wide, shallow container and refrigerate as soon as possible. Sanitation is very important. Keep kitchens and food-serving areas clean and sanitized. Finally, as most<unk>  food poisoning are the result of food handling, hand washing is critical. Food handlers should use hand sanitizers with alcohol or thorough hand washing with soap and water. Tips for hand washing: 1. Wash hands with warm, soapy water before and after handling raw foods. :a. First, wet your hands. : :b. Add soap to your hands. : :c. Rub both sides for at least 20 seconds. : :d. Rinse thoroughly. : :e. Air dry, or dry your hands with a clean towel or paper towel. 2. Always wash your hands after using the bathroom, after changing a baby's diaper, after touching pets or other animals, and after sneezing or coughing 3. Properly dress or glove.
Staphylococcal enteritis
Antibiotic-associated diarrhea
Clostridial necrotizing enteritis
Food protein-induced enterocolitis syndrome
Wilderness-acquired diarrhea
Porcine epidemic diarrhoea
Tropical sprue
Rotaviral gastroenteritis