List of key preventive measures
This toolkit aims to support infection prevention in schools, with a focus on gastrointestinal diseases, by assisting EU/EEA countries in their communication initiatives for disease prevention in school settings.
- Escherichia coli infection
- food- and waterborne disease
- gastrointestinal disease
- health communication
- hepatitis A
- hepatitis E
- norovirus infection
- verotoxigenic Escherichia coli infection
Poster with information for travellers
It is important to protect yourself from mosquito bites when staying in the affected areas in order to prevent becoming infected with the virus. How can travelers prevent mosquito bites?
Prevention and control measures for Rift Valley fever
Vaccination of ruminants is the favoured method of preventing human disease. The inactivated RVF vaccine provides a lower level of protection. Other measures include a ban on slaughtering ruminants and avoiding mosquito bites.
Personal protective measures (non-pharmaceutical) for reducing the risk of acquiring or transmitting human influenza
In the absence of a specific vaccine, there are a number of personal measures that people may take to reduce their risk of acquiring influenza. Influenza is a viral infection that spreads from person to person principally when people cough or sneeze, or by direct or indirect contact with respiratory secretions from infectious persons that are on their hands or on surfaces. The following recommendations are based in part on evidence from studies and in part on judgement based on public health experience.
Personal protective measures against tick bites
The risk of tick-borne infections is reduced by avoiding tick bites and removing ticks from the body. Ticks live on the ground and climb 20 to 70 cm onto grasses and bushes where they find hosts with the help of temperature-sensitive cells. The bite is painless, and often you will not sense a tick moving on your skin.
Prevention and control measures for Alkhurma haemorrhagic fever
Prevention and control of Alkhumra infection is achieved by avoiding or minimising the exposure to infected ticks, to the blood of animals during slaughtering activities and by avoiding consumption of non-pasteurized milk.