The transmission of pathogens that cause infectious colitis can be limited by implementing preventive measures which include: proper washing of hands especially after contact with animals, including poultry; ensure food is properly washed and cooked; avoid eating raw food that is not washed. Food handlers should maintain high levels of hygiene when preparing, washing and cooking foods. Whenever suffering from fever, diarrhea, and vomiting, food handlers should report to their employers immediately. Producers of fruits and vegetables should also practice good hand hygiene, protect fields from fecal contamination, evaluate quality of water, and hygiene of the storage equipment.

• The transmission of pathogens causing infectious colitis from an infected person to other persons may be prevented by:^[1][2][3][4]
• frequent and careful handwashing with soap and water especiallty after contact with animals, including poultry.
• Frequent, supervised handwashing of all children should be followed in day care centers and in homes with children who are not completely toilet-trained (including children in diapers).
• Ensure food is properly washed and cooked; avoid eating raw food that is not washed.
• Food handlers should maintain high levels of hygiene when preparing, washing and cooking foods.
• Food handlers should also report to their handlers whenever they are suffering from fever, diarrhea, and vomiting.
• Producers of fruits and vegetables should also practice good hand hygiene, protect fields from fecal contamination, evaluate quality of water, and hygiene of the storage equipment.
• Safe sex behaviors may prevent pathogens that cause infectious colitis from being spread during sexual activity.

The primary prevention of infectious colitis depends on the pathogen causing infectious colitis as follows:

• Shigella spp.
• Campylobacter jejuni
• Clostridium difficile
• Escherichia coli
• Nontyphoidal Salmonella
• Entameoba histolytica
• Chlamydia trachomatis
• Cytomegalovirus
• Yersinia enterocolitica