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    Prevention of Food and Water Borne Illness

    Prevention of Food and Water Borne Illness

    Prevention of Food and Water Borne Illness

    Food and water borne illness, often referred to as food poisoning, is generally caused by eating or drinking food or beverages contaminated by bacteria, parasites or viruses.  These organisms are passed in the feces of animals and infected people.  Symptoms of food or water borne illness are gastrointestinal, for example diarrhea and stomach cramps.  You can also get sick from swimming in contaminated water or from close contact with someone else who is ill.

    Certain groups are at increased risk of developing serious complications. These include: pregnant women, young children, seniors, anyone with an underlying medical condition, and anyone with a weakened immune system such as those on chemotherapy.

    There are several ways to prevent these illnesses:

    Use good environmental management. Flush or discard any stool in the toilet and clean surrounding area using hot water and detergent.  A chlorine-based disinfectant is recommended.Practice good personal hygiene. Frequent and careful hand washing is important among all age groups.  Hand washing of children should be supervised.  Wash hands thoroughly with soap and water for at least 20 seconds, rubbing hands together vigorously and scrubbing all surfaces.

    Wash hands thoroughly after using the toilet, changing a diaper or cleaning up a child who has used the toilet, and before and after tending to someone who is ill with diarrhea.

    Wash hands after handling animals, contact with animal quarters, cleaning up animal feces, or gardening.

    Wash hands before and after preparing food or eating.

    Take food safety precautions to learn about the fundamentals of food safety so that you can protect yourself, your friends, family and people in your community.

    Wash and/or peel all raw vegetables and fruits before eating.

    Drink and eat only pasteurized dairy products (milk, cheese, yogurt and ice cream) and juices.

    Thoroughly cook all meats (meat, poultry and seafood). For example, ground beef should be cooked to an internal temperature of 71°C/160°F.

    Wash hands, kitchen work surfaces and utensils after contact with raw meat or poultry.

    Wash hands before handling food and between handling different food items.

    Prevent contact of cooked foods with raw foods (i.e., raw meat, and poultry).

    Clean and sanitize all utensils, equipment and surfaces (cutting boards, work counters, etc.) before and after each use. Be sure to use hot water and detergent to clean, then rinse with hot water. Sanitize food contact surfaces with a sanitizing solution

    Avoid preparing food for others while you have symptoms and for 48 hours after you recover.

    Drink properly treated water.  Water from private water supplies should be routinely tested twice a year for Total Coliform and E.coli.  Inorganic analysis on private water supplies should preferably be done every two to three years

    Do not swallow water while swimming in swimming pools, hot tubs or interactive fountains, lakes, rivers, springs, ponds, streams or the ocean.

    Do not drink untreated water from lakes, rivers, springs, ponds, streams, or shallow wells.

    Do not drink tap water or use ice while travelling to a high-risk destination unless the water source has been properly treated.

    स्रोत : www2.gnb.ca

    Effects of Water

    Read Dr. Joozer Rangwala's blog on Water-Borne disease caused by drinking water or eating food washed in water which is polluted and may contain viruses, and parasites.


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    CDC at Work: Healthy Water

    CDC at Work - Healthy Water - CDC

    CDC at Work: Healthy Water

    CDC at Work: Healthy Water

    CDC’s lead group for preventing water, sanitation, and hygiene (WASH)–related diseases and outbreaks.


    Track waterborne disease nationally

    Investigate the causes and sources of waterborne disease and outbreaks

    Identify the risk factors for waterborne infections

    Respond to WASH-related emergencies and outbreaks

    Conduct environmental testing and monitoring, including wastewater surveillance

    Develop improved sampling and laboratory detection methods

    Develop new ways to remove or inactivate waterborne pathogens

    Educate the public on how to prevent waterborne disease

    Develop WASH-related guidance and policy

    Water is essential for life, but can also spread illness when it is contaminated by disease-causing organisms. The mission of the Waterborne Disease Prevention Branch is to maximize the health, productivity, and well-being of people in the United States and around the globe through improved and sustained access to safe water for drinking, recreation, and other uses; the promotion of adequate sanitation and basic hygiene practices; the use of environmental data to inform public health decisions; and the development and dissemination of guidance to prevent infection with waterborne pathogens.


    Domestic WASH (Water, Sanitation and Hygiene) Epidemiology Team: Tracks and investigates waterborne disease and outbreaks, builds waterborne disease prevention capacity in state and local health departments, and develops effective prevention strategies to improve health.

    Global WASH (Water, Sanitation and Hygiene) Epidemiology Team: Works with international partners to prevent, detect, and respond to waterborne and WASH-related diseases and improve access to and use of water, sanitation, and hygiene resources focused on low-resource settings.

    Health Promotion and Communication Team: Provides clear and educational information on the many uses of water and ways to prevent WASH-related illnesses; develops and disseminates health promotion materials using a variety of channels and formats; and creates resources for water and public health professionals.

    Environmental Microbiology and Engineering Laboratory Team: Develops and applies engineering and microbiological tools and methods for environmental sampling, microbial detection, and data interpretation to respond to and prevent WASH-related disease, both domestically and globally.

    Clinical Detection and Surveillance Laboratory Team: Develops and applies advanced molecular and cellular parasitology methods for clinical diagnostics, surveillance, and outbreak investigations to prevent WASH-related disease.

    National Wastewater Surveillance System Team: Works with health departments to track levels of pathogens in wastewater so communities can act quickly to prevent the spread of disease.

    Key Links

    Burden of Waterborne Disease in the United States

    Healthy Water Drinking Water Healthy Swimming

    Global Water, Sanitation, & Hygiene (WASH)

    WASH-related Emergencies & Outbreaks

    Water, Sanitation & Environmentally Related Hygiene

    Harmful Algal Bloom (HAB)–Associated Illness

    Handwashing: Clean Hands Save Lives

    Other Uses and Types of Water

    CryptoNet Acanthamoeba Amebiasis

    Balamuthia mandrillaris

    Cholera Cronobacter Cryptosporidium Giardia Naegleria Shigellosis

    स्रोत : www.cdc.gov

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