Write an article based on this "Keep your hands clean. Wash fresh fruits and veggies. Drink clean water."
article: The most common cause of acute bouts of diarrhea is infection from some sort of microorganism — either viral, bacterial or parasitic. Infections are often transmitted into the body from contaminated hands, so washing your hands often and well with clean water and soap is a simple way to prevent diarrhea.  Wash your hands before every meal and after using the bathroom. You should also wash your hands after changing diapers, playing with pets, and handling money. Spend at least 20 seconds lathering your hands with soap before rinsing, and don't forget to scrub under your fingernails. Viruses that commonly cause diarrhea (especially in kids) include rotavirus, norovirus and adenovirus.  Common bacterial causes of diarrhea include salmonella, campylobacter, shigella, E. coli. and C. Difficile. Protozoa such as cryptosporidium, giardia, and entamoeba can also cause diarrhea.  Don't overdo it with the alcohol-based antibacterial hand sanitizer because it can create highly resistant bacteria called super-bugs, which can cause more serious infections. The surfaces of fresh produce (fruits and veggies) are very commonly contaminated with bacteria (such as E. coli) and parasites — mainly from manure in the soil and insect larvae, respectively. Wash all fresh produce before you prepare it and/or consume it.    Try letting your produce soak in warm water for 30 minutes, scrubbing it with a clean brush and some baking soda, and then  rinsing it well. More natural disinfectants appropriate for cleaning produce include white vinegar, diluted iodine, citric acid, fresh lemon juice, salty water and colloidal silver. Fresh produce can sometimes transmit certain strains of pathogenic (disease causing) E. coli that produce diarrhea-inducing toxins once they're in your intestines. These bacteria (called enterotoxigenic E. coli or ETEC) are a common cause of "traveler's diarrhea." The tap water where you live may not taste very good, but virtually all municipal sources in the United States are disinfected with chlorine and other chemicals, so it's unlikely to transmit an infection to you. However, sanitation of drinking water in developing and tropical countries is a different story, so avoid consuming tap water, making ice cubes with it or brushing your teeth with it when traveling to such places. Instead, when traveling abroad, always use bottled water purchased from stores (not street vendors).  Water can still be contaminated in developed countries. Be careful using well water if you live in a rural area. Well water can be contaminated with animal or human feces or other waste material that contains bacteria. If you are concerned with the quality of your tap water at home, buy a multi-stage reverse osmosis water filtration system. These systems are able to filter out particulate matter and parasites, as well as many harmful chemicals that can lead to stomach upset and diarrhea.

Write an article based on this "Pre-heat the oven to 375°F (190.56°C). Take the dough out of the fridge and roll it out into a disk on a lightly floured surface. Roll the dough out to a 11 to 12 inch (27.94 to 30.48 centimeters) circle. Ease the dough into a  9 inch (22.86 centimeters) pie pan. Fold the top edges of the dough under. Prick the bottom of the dough a few times with a fork. Line the crust with parchment paper and fill it with pie weights. Bake the pie crust. Take the pie crust out of the oven, and let it cool in the pan."
article: Unwrap the dough first, then lightly flour a flat, smooth surface. Place the dough onto the surface. This will be big enough for a 9 inch (22.86 centimeters) pie pan. You are making the crust larger so that it can fit inside the pan. If the dough is too hard, wait 10 to 15 minutes so that it can soften up. Gently press the bottom of the dough until it lays flat against the bottom of the pie pan. Run your finger around the inside edges, so that the dough fits into the corners. Use your finger to gently press the top edges of the dough against the rim of the pie pan. If the edges stick out beyond the rim, tuck them under each other. Do not tuck the excess dough under the rim itself. Consider putting a fancy edge on the crust. You can do this simply by pinching the dough all around the rim, or making shallow indents with a fork. The tiny holes will help the dough lay flat as it bakes. This will help the pie crust keep its shape while you bake it. If you don't have parchment paper, you can use a sheet of aluminum foil instead. If you can't find pie weights you can use dried beans or rice. Place it into the oven and let it bake for 20 minutes. Then, take it out of the oven, pull out the parchment paper/aluminum foil and weights. Place the pie crust back into the oven and back it for another 15 to 20 minutes. It is done when it is golden brown on the bottom. The pie crust should be cool before you add the banana cream filling. Do not take the crust out of the pan.

Write an article based on this "Monitor the meat as it defrosts. Cook the meat as soon it’s defrosted."
article:
When it comes to thawing meat in the microwave, it’s super important that you don’t just “set it and forget it.” Meat that hasn't completely defrosted may not cook properly. If your microwave plate isn’t rotating automatically, rotate the meat each time you flip it. Once food has thawed, harmful bacteria start to grow on it. Heating the meat up to a safe temperature stops that from happening, but only if you cook it right away. Use a food thermometer to make sure the meat is fully cooked to a safe temperature.