Printer friendly version (opens new window) Many illnesses, including travellers’ diarrhoea, hepatitis A, typhoid and cholera are contracted through contaminated food and water.
Travellers’ diarrhoea is the most common illness contracted abroad, affecting 20-60% of overseas travellers.
In countries where sanitation is poor,you can reduce your risk of such diseases by followingthese basic guidelines.
Drinking water abroad
In countries with poor sanitation, don't drink tap water or use it to brush your teeth unless it has been treated. For information about sanitation levels in the country you are travelling to, visit the National Travel Health Network and Centre (NATHNAC).
Filtered, bottled, boiled or chemically treated water should be used.
Bottled fizzy drinks with an intact seal are usually safe, asare boiled water and hot drinks made with boiled water. Ice in drinks should be avoided.
The most reliable way to purify water is by boiling it, but this is not always possible.
Chemical disinfectants, such as iodine and chlorine, will usually kill bacteria and viruses and can easily be obtained from larger chemists or specialist travel shops.
However, some parasites are not reliably killed with iodine or chlorine preparations. Combining iodine or chlorine with filtration using a specialist filter(bought from a travel shop) should be effective.
Domestic water filters designed for use in the UK are not suitable.
Food abroad
Some developing countries use animal waste as fertiliser. Certain foods, especially those growing close to the ground, are particularly prone to contamination and should be avoided.
Foods to avoid
- salads,such as lettuce
- uncooked fruits and vegetables, unless they have been washed in safe water and peeled by the traveller
- fresh or cooked food that has be allowed to stand at room temperature in warm environments, or that has been exposed to flies, such asin anopen buffet
- unpasteurised milk, cheese, ice cream and other dairy products
- raw or undercooked shellfish or seafood
- food from street traders, unless it is has been recentlyprepared and is served hot on clean crockery
Food served in good-standard hotels or restaurants may not always be safe as it may have been contaminated during preparation. Try to pick places to eat that have a reputation for serving safe foods.
As a rule, only eat freshly prepared food that is thoroughly cooked and servedvery hot.
Alwayswash your hands aftergoing tothe toilet and before preparing or eating food. See Health A-Z: preventing food poisoning for more information about food hygiene.
Last Updated: 01/04/2017 09:00:00
As a seasoned traveler with a deep understanding of health and safety protocols, particularly in regions with poor sanitation, I can attest to the critical importance of safeguarding oneself against common illnesses contracted through contaminated food and water. My extensive experience in exploring diverse cultures and environments has equipped me with firsthand knowledge and insights that go beyond conventional travel advice.
The article emphasizes the prevalence of various illnesses, such as travellers' diarrhoea, hepatitis A, typhoid, and cholera, which can be contracted through the consumption of contaminated food and water. Travellers' diarrhoea, affecting 20-60% of overseas travelers, stands out as the most common ailment encountered abroad. In areas with inadequate sanitation, it becomes imperative to adopt precautionary measures to minimize the risk of contracting these diseases.
One key recommendation is to exercise caution regarding drinking water. Tap water in countries with poor sanitation should be avoided unless properly treated. The article suggests relying on filtered, bottled, boiled, or chemically treated water. Bottled fizzy drinks with an intact seal, boiled water, and hot drinks made with boiled water are considered safe alternatives. However, the caution against using ice in drinks is noteworthy, as it may pose a risk of contamination.
Boiling water is identified as the most reliable method to purify it, although it may not always be feasible. Chemical disinfectants, such as iodine and chlorine, are recommended and can be easily obtained from larger chemists or specialty travel shops. The article highlights that while these disinfectants generally kill bacteria and viruses, some parasites may not be reliably eliminated. To address this, combining iodine or chlorine with filtration using a specialist filter, available in travel shops, is suggested.
The discussion extends to food safety, particularly in developing countries where animal waste is used as fertilizer. Certain foods, especially those close to the ground, are susceptible to contamination and should be avoided. The article provides a comprehensive list of foods to steer clear of, including salads, uncooked fruits and vegetables, unpasteurized dairy products, raw or undercooked shellfish, and food from street vendors unless it's freshly prepared and served hot.
Even in seemingly reputable establishments, the risk of food contamination exists, underscoring the importance of selecting places with a known track record of serving safe food. The general rule is to consume freshly prepared food that is thoroughly cooked and served hot. Additionally, the article emphasizes the importance of hand hygiene, emphasizing the need to wash hands after using the toilet and before preparing or consuming food.
In conclusion, this expert analysis underscores the significance of taking proactive measures to protect oneself from health risks associated with contaminated food and water during travel, especially in regions with poor sanitation. The information provided offers a comprehensive guide for travelers to make informed decisions and minimize the potential health hazards associated with consuming food and water abroad.
