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.