The transmission of pathogens that cause<unk>  colitis can be limited by implementing preventive measures which include: proper washing of hands especially after contact with animals, including poultry; ensure food is properly washed and cooked; avoid eating raw food that is not washed. 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.
Infectious colitis primary prevention
Ischemic colitis secondary prevention
Allergic colitis primary prevention
Irritable bowel syndrome primary prevention
Ulcerative colitis primary prevention
Diverticulitis primary prevention
Ischemic colitis medical therapy
Infectious colitis medical therapy