DO' s for CHOLERA
1. Hand
Hygiene.
2. Encourage
drinking of water from a safe source or water that has been disinfected
(chlorinated). Add bleaching powder in all community wells at regular
intervals. Use water pumped out from India Mark II hand pumps, if installed in
the village/community.
3. Drink
boiled potable water in an emergency that has been boiled for at least 15
minutes and consumed it the same day.
4. Promote
storage of water in narrow mouthed container.
5. Cook
food thoroughly especially meat, poultry, eggs and seafood until it is steaming
and eat it while it is still hot.
6. Ensure
cooked meat and poultry is safe and no part of the meat discoloured or foul
smelling, or in the case of egg, their shells are not cracked.
7. If
food is not eaten immediately, reheat cooked until it is steaming hot prior to
serving.
8. Keep
food items covered.
9. Increase
fluid intake as soon as diarrhoea starts by drinking ORS solution or home-made
preparation of Table Salt 5 grams (1 teaspoon) in and 20 grams (4 teaspoons) of
Sugar dissolved in 1 litre of drinking water.
10. Encourage
banana eating, which provides potassium.
11. Continue
feeding children when they are sick and to continue breastfeeding if the child
is being breast fed.
12. Refer
the diarrhoea case to the nearest health facility in case of the following :
Child is irritable, restless or lethargic or unconscious: eating or drinking
poorly; child has marked thirst; child has fever or blood in stool.
Don’ts for CHOLERA
1. Do
not drink water from unsafe sources.
2. Do
not eat uncooked food unless it is peeled or shelled.
3. Do
not leave cooked food at room temperature longer than 2 hours.
4. Do
not consume cut fruits from vendors.
5. Do
not defecate in open area.
6. Do
not give access to rats and houseflies in your premises.
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