Transmission of traveller’s Diarrhoea
The infection is acquired orally through consumption of food or drinks contaminated by microorganisms, out-of-date or spoiled foods and/or toxins.
The highest risk foods are those acquired from street vendors, and the safest are those that you cook yourself.
High risk foods: shellfish, seafood, unwashed and unpeeled fruits, salads, mayonnaise and foods containing it, milk and dairy products, sweet desserts, cheeses and sausages.
Safest foods: bread and derivatives, food served at very hot temperatures, well-cooked meat and fish, fruits with intact skin that you have peeled or washed yourself, boiled vegetables and freshly cooked pasta that does not contain eggs.
Certain personal factors such as illnesses or medications, as well as the features of the trip or the type of food consumed can increase the risk of having traveller’s diarrhoea or associated complications.
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