Table 1: General measures of treatment

CDC’s Preventive Measures include
1) Hand washing for at least for 20 seconds with soap and running water making certain that the backs of hands, between fingers, and nails are scrubbed.
2) Cutting away any damaged or bruised areas on fruits and vegetables before preparing or eating. Produce should be washed before it is peeled. A clean vegetable brush should be used to scrub firm produce, such as melon and cucumbers. Produce should be dried with a clean cloth or paper towel to further reduce bacteria that may be present. Discard away the outermost leaves of lettuce or cabbage.
3) Washing surfaces and utensils after each use.
4) Illness-causing bacteria can grow to pathogenic levels in many foods within two hours unless they are refrigerated. At elevated temperatures, the time can be shortened to one hour. Therefore produce that tends to spoil more quickly should be refrigerated within two hours.
5) Washing hands after contact with animals or their environments (at farms, petting zoos, fairs).


Specific recommendations for preparing food
1 Meat should be cooked thoroughly. Ground beef and meat that has been needle-tenderized should be cooked to a temperature of at least 160°F/70°C. A thermometer should be used as an indicator of adequate heating.
2 Cross contamination in food preparation areas can be prevented by thoroughly washing hands, counters, cutting boards and utensils after they touch raw meat.
3 Raw milk, unpasteurized dairy products, and unpasteurized juices (fresh apple cider) should be avoided.