 |  | Fact sheet No 125: Escherichia Coli O157:H7 - July 1996 (WHO, 1996, 4 p.) |
 |  | (introduction...) |
|  | Escherichia Coli O157:H7 |
| | 1. What is Escherichia coli O157:H7? |
| | 2. What illnesses does E. coli O157:H7 cause? |
| | 3. Sources of infection |
| | 4. Control and Prevention Methods |
| | The WHO Golden Rules for Safe Food Preparation |
| | 1. Choose foods processed for safety |
| | 2. Cook food thoroughly |
| | 3. Eat cooked foods immediately |
| | 4. Store cooked foods carefully |
| | 5. Reheat cooked foods thoroughly |
| | 6. Avoid contact between raw foods and cooked foods |
| | 7. Wash hands repeatedly |
| | 8. Keep all kitchen surfaces meticulously clean |
| | 9. Protect foods from insects, rodents, and other animals |
| | 10. Use pure water |
