One of the pleasures of travel is enjoying the local cuisine. On the other hand, travellers diarrhoea, Giardia, Salmonella, Shigella, Campylobacter, Cryptosporidium, Hepatitis A, Hepatitis E, typhoid fever, cholera...all these infections & more can come from consuming contaminated food & drink.


The first important preventative measure is to be meticulous with your own personal hygiene when travelling in less developed countries. Bacteria can be carried to the mouth on hands & cutlery, always wash your hands before eating & avoid putting fingers & thumbs anywhere near your mouth.


The second important measure is to be selective in what you eat & drink. You cannot avoid risk altogether, but you can at least avoid the obvious sources of trouble. Here are some general ‘do’s & don’ts’.




One of the pleasures of travel is enjoying the local cuisine. On the other hand, travellers diarrhoea, Giardia, Salmonella, Shigella, Campylobacter, Cryptosporidium, Hepatitis A, Hepatitis E, typhoid fever, cholera...all these infections & more can come from consuming contaminated food & drink.


The first important preventative measure is to be meticulous with your own personal hygiene when travelling in less developed countries. Bacteria can be carried to the mouth on hands & cutlery, always wash your hands before eating & avoid putting fingers & thumbs anywhere near your mouth.


The second important measure is to be selective in what you eat & drink. You cannot avoid risk altogether, but you can at least avoid the obvious sources of trouble. Here are some general ‘do’s & don’ts’.


DRINKING
Do Drink:


* Boiled water is safe. You do not need to boil it for minutes as was once said. Just bringing it to the boil 
will kill most organisms.


* Bottled water is usually safe but do check that the seal is unbroken, as refills from the tap are not unknown!


* Purified Water Modern water purifiers such as the Pur Voyageur are transportable & very effective. Used correctly, they will eliminate any organic material & organisms from water & render it about as safe as you can possibly get.


* Chemically disinfected water The simplest way to do this is to use iodine-based tablets drinking water tablets, which are added to water before drinking. The instructions must be followed correctly. You cannot rely on these to work if the water is cloudy or contaminated with organic material such as leafy matter. Only a water purifier could render such water drinkable.


* Cans of soft drink, especially international brands, are low risk. Local beer is similar in risk.


* Wine & spirits are usually imported & safe but do not order your whisky ‘on the rocks’, as ice is to be avoided. (And no, the alcohol will not kill the germs in the ice!)


Do Not Drink


* Any other water. Presume all other sources of water are contaminated. This includes brushing the teeth. Use bottled water for this.


* Ice. Freezing preserves germs; it does not kill them.


EATING
Do not eat:


* Uncooked, undercooked food or reheated food


* Salads or unpeelable fruit & vegetables


* Ice cream (unless it is an internationally packaged & labelled brand) & dairy products


* Oysters, clams, mussels, barbecued prawns or mudcrabs


* Food that has been left around exposed to flies


* Dishes requiring a lot of food handling to prepare.


Do eat:


* Freshly cooked (fried, boiled, steamed) food


* Peelable fruits -bananas, citrus fruits, etc


* Food of acceptable brands in cans or sealed packs


* In well patronised, busy restaurants serving local food


* Off clean plates with clean cutlery (consider taking your own cutlery)


* Food prepared by you.