it is also best known as amoxil

products containing  amoxicillin:
amoxicap, amolin, ranoxyl, setmoxil, betamox, beamoxy, amoxilin, amoxil, ospamox, camoxyl, zamoxil, moxilen, synamox, hamoxillin, moxipen, amoxicap, ifimox, amoxitab, moxied, tormoxin, amoxyl, polymox, trimox, wymox

amoxycillin

amox

Basic food handling tips at the picnic site

Follow these suggestions for safe food handling to reduce your risk of food poisoning:

Wash your hands - If soap and hot, running water are unavailable, clean your hands with disposable hand wipes before and after working with food. Remember, pets can carry pathogens, so don't go directly from handling the cat to paring potatoes.

Keep foods separate - Don't let cooked and raw foods come in contact with each other. Raw food can contaminate cooked food. Don't use the same cutting board for both raw poultry (or other meats) and other foods. Use one board for meat only and label it.

Cover it - Keep utensils and food covered until serving time. Flies and other insects and pets can carry salmonella.

Cook food thoroughly - Make sure that fish, poultry and meat are thawed completely before cooking. Many raw foods, especially poultry and other meats, commonly harbor bacteria, so be sure they're cooked to the proper temperature all the way through.

Eat while it's hot - Serve hot food immediately. Food that has cooled to room temperature may be on the way to becoming microbe stew. The longer you wait, the bigger the risk. "Temperatures from 40 degrees to 140 degrees Fahrenheit are the most likely to breed pathogens that cause food poisoning."

Remember the two-hour rule - Two hours is the maximum time food should be left unrefrigerated; one hour if the outside air temperature is 85 degrees Fahrenheit or higher. Return food to the cooler as quickly as possible. If ice melts, toss perishables.