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The risk of contracting travellers diarrhoea (gastrointestinal
disease) is greater in less well developed countries. Health
standards may be lower and facilities such as water supply,
sewerage and refuse disposal may be rudimentary.
Diarrhoea can result from:
- exposure to new micro-organisms associated with food and
water;
- poor sanitation;
- poor kitchen hygiene and personal hygiene;
- hot weather and flies.
On holiday people tend to eat out more often, and the food they
eat is likely to include animal proteins to which their bodies are
not accustomed. Hotels and catering establishments with limited
facilities often cater for large numbers of people from many parts
of the world. All these factors can contribute to the likelihood of
contracting diarrhoea.
Tourists need to be aware of the health risks and to exercise
care. In some countries problems can arise from drinking the water
and eating such foods as raw vegetables, salads, unpeeled fruit,
raw shellfish, ice cream and ice cubes, undercooked meat and fish,
uncooked food and reheated food.
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Before you go:
Safe eating and drinking:
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Personal hygiene is vital. Always wash your hands after going
to the lavatory and before handling or eating food. This is
particularly important if you are camping or caravanning.
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Check that the water you use is safe. If in doubt, boil it or
use slow-release disinfectant tablets or bottled water. Carbonated
(fizzy) bottled water is the safest; it's unlikely the bottle has
been refilled from the tap.
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Remember to use safe water for cleaning your teeth and for
preparing food. If you have any doubts about the water supply, boil
the water before adding it to food or making ice for drinks.
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Be especially careful with water used to prepare an infants
meal. Always use water that has been boiled, preferably bottled
water but not carbonated or mineral water.
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Hot drinks such as tea and coffee are usually safe to drink.
So are bottled or canned beers, wines, fruit juices and carbonated
soft drinks, but always check that the bottle seals are unbroken
before opening them. Avoid adding ice cubes to your drink unless
you are sure they are made from safe water.
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Eat freshly-cooked food whenever possible. Make sure it has
been cooked thoroughly and is still hot when served. Eating cooked
food that has been held at room temperature for several hours
constitutes a major risk of contracting food poisoning.
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Avoid uncooked food apart from fruits and vegetables that can
be peeled or shelled. Avoid fruits with damaged skins.
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In some countries fish and shellfish may be suspect, and ice
cream from unreliable sources may be contaminated and cause
illness. If you have any doubts, don't eat these foods.
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Unpasteurised milk should be avoided or boiled before
consumption.
Try not to eat food that has been exposed to flies.
If you get diarrhoea:
Avoid becoming dehydrated. This is particularly important for
babies, young children and elderly people. Drink more fluids, such
as bottled, boiled or treated water.
Most attacks of diarrhoea clear up within a few days, but if the
condition continues for longer than a day, prepare and drink oral
rehydration salts. If these are not available, mix six level
teaspoons of sugar and one level teaspoon of salt in one litre of
safe water and drink this. Eat a little light food.
Avoid proprietary medicines containing antibiotics. Seek medical
help if the diarrhoea persists and/or if there is blood in the
stools, repeated vomiting or fever.
When you return to the UK:
Contact your doctor if the symptoms persist, and say that you
have been abroad.
If you work as a food-handler you must advise your employer of
any incident of food poisoning or gastro-intestinal illness before
you return to work.
If there was an outbreak at your hotel and you want to take
things further contact
Holiday Travel Watch.
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