How to Prevent Campylobacter Poisoning
Campylobacter bacteria commonly leads to food borne illness or poisoning. Common symptoms of campylobacter poisoning are diarrhea, cramping, abdominal pain and fever. Although often not serious, food poisoning of this sort can lead to more severe complications. Read on to learn how to prevent camplobacter poisoning.
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Instructions
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Cook all meat thoroughly, especially poultry. Make sure the thickest part of poultry is cooked to 180 degrees F or higher, beef cooked to at least 120 degrees, pork cooked to at least 160 degrees, and lamb cooked to at least 135 degrees.
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Wash your hands thoroughly with soap before and after handling raw meat. See "How to Wash Your Hands," under Related eHows.
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Prevent leftovers from going bad by putting them in the refrigerator as soon as possible. Do not wait for leftovers to cool before placing in the refrigerator.
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Drink only pasteurized milk and water that has been chlorinated or treated with ozone, a chemical used to treat wastewater.
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Clean fruits and vegetables carefully, and peel them when possible.
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Tips & Warnings
Use these steps for informational purposes only. They are not intended to substitute for the opinion of a medical professional, only to help prevent campylobacter poisoning.
Do not hesitate to consult a medical professional if you experience severe or bloody diarrhea or show other signs of campylobacter poisoning.
Never eat any leftovers that have sat out for more than two hours.
