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 its prevention.
Bacteria known to cause ReA 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 bacteria such as Salmonella, Campylobacter, Salmonella, Campylobacter, and Shigella are killed during the cooking process is to use a digital food thermometer. General sanitation techniques, including hand washing, have decreased the incidence of these infections in industrialized countries, but they are still very prevalent in less developed countries and in the third world.