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t_Articles
Travelling, whether for busi-ness or pleasure, has become part of
today's busy lifestyle. Yet all too often we hear or experience the
dreaded "traveller's diarrhea" an upset tummy from eating the wrong food
or drink. By taking some simple precautions, you can help reduce the
risk of sickness spoiling your
next trip.
Wash your hands
It seems obvious but many people forget to wash their hands before
eating. Our hands are covered in hundreds of different bacteria,
especially in warm, humid climates. While most of these bacteria won't
cause any problems, some harmful bacteria can be transferred from hands
to mouth. So make sure you give your hands a good scrub with soap and
water before eating.
Choosing a restaurant
Food and drink, when not properly handled, can carry bacteria,
viruses or parasites. Travelling involves eating in unfamiliar
restaurants. To judge their safety, look first at the general conditions
including the restrooms. Waiters and waitresses should be tidy and
plates, glasses and cutlery should be free of spots and dirt.
Carelessness in the dining area indicates poor hygiene in the kitchen.
Examine salad bars and buffets
Hot food should be steaming hot and cold food should be at
refrigerator temperatures or displayed on ice. Also check that clean
dishes are provided for second trips to the buffet table and that
serving utensils have long handles. Avoid foods that have been left
standing at lukewarm temperatures for long periods of time. This is the
temperature most bacteria that cause food poisoning thrive at.
Boil it, cook it, peel it or forget it!
This is wise advice and can help you choose the foods that are least
likely to be contaminated. If you are in a country where you are unsure
about the safety of the food supply, avoid raw food (such as salads,
unpeeled fruits and raw vegetables) and products made from unpasteurised
milk such as ice cream. Eat only cooked foods that are still hot and
fruits and vegetables that you have peeled yourself. Remember that bowls
of complimentary crisps or nuts that are often served with drinks may
have been touched by many different people and are likely to contain
bacteria from unwashed hands. Be very cautious with food sold by street
vendors. Ensure the stall and staff are clean and the food is hot and
well cooked. If in doubt, walk away and find somewhere else to eat.
Check the caps and seals of bottles
Chlorinated water is usually safe. If you are not sure about the
water quality, drink only hot tea and coffee, canned or bottled
beverages. If the water is unsafe, so are ice cubes and drinking
containers, so drink directly from cans and bottles. Wipe them clean and
dry before opening them. Be sure that caps and seals are intact. Brush
your teeth with bottled water or water made safe by boiling for one
minute (longer at high altitudes ). If this is not feasible, you can buy
iodine tablets at pharmacies to disinfect water.
...and if sickness hits
Diarrhoea is dangerous because it can dehydrate your body, causing
weakness and dizziness. Do not use anti-diarrhoeal medicines as soon as
you get diarrhoea – give your body a day or two to solve the problem
naturally. Charcoal tablets or tannins may ease discomfort. If you get
diarrhoea, drink safe fluids as often as possible. Start with water,
clear soup, and weak tea. Soft drinks are also good because they contain
sugar, which will help provide energy.
Oral rehydration solutions (ORS) are available at pharmacies and are
a wise item to carry in your baggage. They are effective because they
are absorbed quickly. Mix them with clean water or bottled water,
following package instructions. If necessary, add lemon juice to improve
the taste.
Try to eat if you can. Start with light foods such as dry toast, rice
and crackers. Later, add boiled meats and cooked vegetables. At this
stage avoid milk, dairy products, fresh produce, fried foods, and spicy
or greasy food except yoghurt and certain probiotics which can restore
"good" gut flora swept away by diarrhoea. Diarrhoea often goes away
without treatment. However, if the sickness lasts more than a few days,
seek medical treatment.
By following these basic rules, you can significantly reduce any risk
of spoiling your next business trip or that long-awaited holiday and
enjoy the pleasures and fun of discovering the cuisine of your
destination. Bon voyage!
WHICH FOODS POSE THE GREATEST RISK?
Foods of animal origin are the main source of many food poisoning
bacteria, viruses and parasites.
Poultry: Make sure poultry is well cooked and avoid it if the
flesh is still pink or bloody. Avoid poultry that has been left at room
temperature for long periods.
Eggs: Can carry bacteria on their shells or within the egg. Ask
for your egg to be well cooked, not soft or runny. Avoid raw eggs and
salad dressings or dishes made from raw eggs.
Red meat: Make sure minced meat patties or burgers are cooked
through and not pink in the middle. Choose well-cooked meats and avoid
raw meat.
Dairy products: Choose pasteurised or sterilised milk. Hard
cheeses and yoghurts are generally safe because of their acidity and low
moisture content. Soft cheeses can carry listeria bacteria that
generally cause no problems, however they should be avoided by pregnant
women and people with poor immune systems.
Shellfish: Shellfish are filter-feeders and can harbour bacteria,
viruses and parasites.
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