About Reactive Arthritis

From the nation’s leading law firm representing victims of campylobacter and other foodborne illness outbreaks.

Chapter 6

How can Reactive Arthritis be prevented?

No measure can be sure to prevent reactive arthritis after foodborne illness.

Because Reactive Arthritis is the result of a prior infection, no one specific measure can be prescribed for the prevention of Reiter’s syndrome or Reactive Arthritis.

Bacteria known to cause Reactive Arthritis are sensitive to heat and other common disinfection procedures, including pasteurization of milk, adequate cooking of meat and poultry, and chlorination or ozonation of water. The most reliable method to ensure such bacteria as Salmonella, Campylobacter, and ShigellaSalmonella, Campylobacter, and Shigella are killed during the cooking process is to use a digital food thermometer. General sanitary techniques of hand washing and clean drinking water have decreased the incidence of these infections in industrialized countries but they are still very prevalent in less developed countries and the third world.

Previous Chapter

How is Reactive Arthritis treated?

Next Chapter

References for About-Reactive-Arthritis.com

Connect with Marler Clark

Office:

1012 First Avenue
Fifth Floor
Seattle, WA 98104

Hours:

M-F, 8:30 am - 5:00 pm, Pacific

Call toll free:

1 (800) 884-9840

If you have questions about foodborne illness, your rights or the legal process, we’d be happy to answer them for you.