Community Health

Storage of food in vermin-proof rooms avoids contamination by faeces of rats and mice.

Slaughter and evisceration of animals away from carcass meat or cooked food.

Regular disinfection of equipment in slaughterhouses and butchers’ shops.

Exclusion of any human ‘carriers’ of disease from slaughterhouses and food shops.

Refrigeration of meat and fish; thorough thawing before cooking.

Thorough roasting or pressure cooking to achieve high temperatures; many spores of bacteria are resistant to boiling for several hours.

Avoiding reheating of food that has been standing in warm conditions.

Reducing the handling of food to a minimum and excluding food handlers with septic sores on any part of the body.

Education of food handlers in personal hygiene.