Conclusion Careful food preparation is the primary way to prevent illness associated with food supply contamination. Most parasites and bacteria stay on the surface of fruits and vegetables if the skin is not broken or damaged. Therefore, proper washing of fruits and vegetables close to the time of consumption can decrease the risk of exposure. Meats need to be properly and completely cooked to reduce the risk of E-coli and salmonella. Finally, foods must be properly canned in order to avoid botulism.
Pollution prevention needs to be integrated with safe drinking water programs.
Additionally, proper and frequent testing of water supplies is necessary to avoid future outbreaks.