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The most common problem that is likely to affect the traveller is travellers' diarrhoea but other more serious diseases such as polio, typhoid fever, hepatitis A and cholera are also transmitted via contaminated food or water. Try to avoid eating re-heated or stored food. Food that has been left at room temperature for a few hours is likely to pose a risk, so buffets are best avoided. Avoid undercooked meat and fish. Shellfish pose a particular risk because they filter large quantities of water and concentrate micro-organisms within their tissues.

Raw vegetables and salads are best avoided unless you know they have been thoroughly washed in uncontaminated water. If you are preparing your own salads you should wash them well and leave them to soak in water containing chlorine from sterilising tablets or alternatively you can use household bleach. If you do use household bleach, use approximately 4 drops per litre. Washing salads in water at a temperature of at least 60°C will reduce the risk. It is good practice to peel all fruit and vegetables that are to be eaten raw.

It is best not to drink unpasteurised cow, sheep or goats' milk. Dairy products such as ice-cream, butter and cheese if from an uncertain source are best avoided.

Don't forget to wash your hands before eating and to dry them thoroughly on a clean cloth.

Water is a frequent source of infection. Even in areas where the tap water is safe to drink the level of chemical treatment may be sufficient to render it unpalatable to the United Kingdom traveller. Bottled water is widely available nowadays and is generally safe as long as the seal is intact when it is purchased. Tea, coffee and other bottled drinks especially fizzy drinks are normally safe. Remember to use safe water for brushing your teeth and for washing any vegetables or salad to be eaten raw.

If you do not have access to safe water the following alternative means of treatment are available. The most effective method of treatment water is to bring it up to a rolling boil and to allow it to cool. Prolonged boiling is unnecessary but if you will be storing the water make sure it is transferred to a clean vessel and covered.

The next best way of treat water is to use an iodine resin water purifier. These light modern systems both filter and purify freshwater from any source. They're convenient and very effective and do not leave a strong taste of iodine. Disinfectants can be used but these are often ineffective if the water is visibly cloudy in which case it would first need to be filtered. Iodine is probably the most effective, you can use 4 drops of a 2% tincture of iodine added to each 1 litre of water and leave for 15-20 minutes. This will taste of iodine and will be protective against most viruses and bacteria although you should be aware that certain organisms like giardia can form cysts which are more resistant to iodine and chlorine.

The next best alternative to iodine is to use chlorine based sterilisation. These are widely available as tablets and can be purchased from chemists. They are less effective than iodine against cysts.

Fact sheet written by:

MASTA

Fact sheet written by:

MASTA

MASTA are specialists in travel health services. Healthcare professionals can access its daily updated database of vaccine and travel health advice by registering at www.masta.org (fee applies). Travellers can search for advice and information and find a MASTA Travel Clinic at www.masta-travel-health.com

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