Our infectious disease physicians and nurses are nationally recognized for their expertise in preventing infection.

Our pediatric infectious disease team cares for infants, children and adolescents. Experienced providers quickly diagnose and treat your child’s illness to get them feeling healthy again.

Our specialists are actively involved in clinical research in infectious diseases. As a result, you may have early access to clinical trials seeking to improve your care and quality of life.

Swimmer’s ear is an ear infection in your ear canal. It happens when water leads to inflammation of the ear canal, allowing bacteria to cause infection.

Norovirus, also called the stomach flu, is the most common cause of food poisoning in the U.S. Telltale symptoms of a norovirus infection include severe vomiting and/or diarrhea. You can get norovirus from contaminated liquids and foods or from contact with contaminated hands or objects.

Giardiasis is a foodborne and waterborne illness that causes diarrhea and other intestinal problems. It comes from a parasite called Giardia duodenalis. This parasite spreads via water contaminated by infected feces.

Cryptosporidiosis is a waterborne disease that comes from water contaminated with the Cryptosporidium parasite. It causes intestinal symptoms like diarrhea.

Campylobacter is a type of bacterium that causes diarrhea, fever and stomach cramps. People are more likely to get it after eating raw or undercooked poultry. You can also get it from drinking untreated water or raw milk.

Foods that may have bacteria should be kept separate from other foods. Contamination of low-risk foods may occur if you use the same surfaces or utensils during preparation of low and high-risk foods.

Temperatures between 40 degrees F and 140 F allow harmful bacteria to grow on your food. Keep your refrigerator at 40 F or below to safely store perishable foods. Never leave perishable foods out for longer than two hours. Don’t leave them out for longer than one hour when temperatures are above 90 F.

Germs that cause foodborne illnesses can be killed by heat, but not cooking meats until they reach proper internal temperatures allows bacteria to survive. These proper temperatures vary based on the type of meat you are cooking.

When people don’t wash their hands before and while preparing food, they are more likely to contaminate it. Wash your hands for at least 20 seconds in soapy water to protect your food.