The transmission of Salmonella can be limited by implementing preventive measures which include: washing hands after contact with animals such as reptiles, chickens or other birds; ensure food is properly washed and cooked; avoid raw milk and its derivatives; avoid eating raw eggs and food in which they are involved. Food handlers should maintain high levels of hygiene when preparing, washing and cooking foods. Whenever suffering from fever, diarrhea, and vomiting, food handlers should report to their employers immediately. Producers of fruits and vegetables should also practice good hand hygiene, protect fields from fecal contamination, evaluate quality of water, and hygiene of the storage equipment. The public health department should be informed about all cases of<unk> , therefore clinical laboratories should send their isolates of Salmonella to the city, county, or State Public Health laboratories, so that the specific type of bacteria can be determined and compared with other Salmonella in the community. The CDC monitors the frequency of Salmonella infections in the country, and assists the local and State Health Departments to investigate outbreaks and devise control measures.
Salmonellosis primary prevention
Brucellosis primary prevention
Yersinia pestis infection primary prevention
Salmonella primary prevention
Listeriosis primary prevention
Listeriosis secondary prevention
Brucellosis secondary prevention
Viral gastroenteritis primary prevention