ABC Guide Index
Select a topic Introduction Accident and injury Altitude sickness Avian influenza Chickenpox Cholera Coughs and colds Deep vein thrombosis (DVT) Dengue fever Diphtheria Drinking safely Eating safely First aid kit Food poisoning Gastroenteritis Hepatitis A Hepatitis B Hepatitis C HIV / AIDS Influenza Insect avoidance Japanese encephalitis Jet lag Lyme disease Malaria Measles Meningococcal disease Motion sickness Poliomyelitis Rabies SARS Schistosomiasis Sexually transmitted infections Tetanus Traveller's diarrhoea Tuberculosis Typhoid fever West Nile fever Yellow Fever
As with drinking safely, many infectious diseases are transmitted by contaminated food. Remember the simple saying
For travellers, the main health problem associated with contaminated food and water is ‘Boil it, cook it, peel it or forget it’. . Traveller's diarrhoea
Precautions 19, 50, 58
Wash your hands with soap and water before eating/preparing food.
Select food that has been freshly and thoroughly cooked, and is still steaming hot.
Avoid reheated cooked food or cooked food that has been kept at room temperature for several hours.
Avoid uncooked food, apart from fruit and vegetables that you can peel or shell, and avoid fruits with damaged skins. Avoid uncooked leafy vegetables (eg. salads).
Avoid dishes containing raw or undercooked eggs.
Avoid food bought from street vendors.
Avoid ice cream from unreliable sources, including street vendors.
In countries where poisonous biotoxins may be present in fish and shellfish, obtain advice locally.
(Please read the
before using the ABC Guide to Travel Health). Disclaimer
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