2023-08-14 01:24:48
Many take advantage of the summer holidays to travel outside the country. Nothing like food poisoning to spoil the stay abroad. My prevention tips!
Food poisoning occurs following consuming food or drink contaminated with bacteria (e.g.: E. coli, Salmonella, C. jejuni, Listeria), viruses (e.g. hepatitis A, norovirus), parasites (e.g.: Cyclospora) or bacterial toxins (e.g. botulinum toxins). Among travelers, it is called traveller’s diarrhea and the destination is a determining risk factor, although the risk is present everywhere in the world. According to Health Canada, most countries in Central and South America, Africa, Asia, Mexico and the Middle East are at high risk. South Africa, parts of the West Indies and Eastern Europe are moderate risk destinations. Finally, the risk of travel diarrhea is low in Australia, Canada, Northern and Western Europe, the United States, Japan and New Zealand.
Symptoms
Symptoms of food poisoning can occur hours to days following ingesting contaminated food or drink. Symptoms resemble those of gastroenteritis and may include nausea, vomiting, diarrhea, fever, headache and intestinal cramps. In general, the symptoms are transient and disappear within a few days. However, certain populations are more at risk of complications, such as immunocompromised people, the elderly, children and pregnant women.
The causes
Food poisoning results from contamination of a food or drink. This contamination can occur before, during or following the preparation of the food or drink.
Non-compliance with hygiene measures and cooking or storage temperatures is one of the frequent causes of food poisoning.
For example, eating raw or undercooked poultry or eggs poses a risk of contracting salmonellosis, a food poisoning transmitted by bacteria called salmonella.
Tips to avoid food poisoning abroad
Applying good hygiene practices and avoiding high-risk foods helps prevent food poisoning in many cases. This includes :
Wash your hands regularly, especially before and following meals and following going to the toilet; Drink water from a reliable source (eg still sealed bottled water or boiled water); Wash fruits and vegetables with water from a reliable source before consuming them; Avoid ice cubes in drinks unless the water used is from a reliable source; Consume foods that are well cooked and still hot; Avoid raw or undercooked eggs, meat, seafood, fish and poultry; Avoid unpasteurized foods (e.g. juice, dairy products); Avoid food and drink sold by street vendors.
Good practices in case of food poisoning
If food poisoning occurs, it is recommended to remain isolated until the symptoms subside in order to avoid infecting other people.
Adequate hydration and nutrition are key to curing food poisoning and preventing complications.
HYDRATION
In food poisoning, the body loses more water and electrolytes (eg sodium, potassium) than usual, which can lead to dehydration. It is therefore important to drink enough liquid, such as water or a commercial rehydration solution (eg Gastrolyte, Pedialyte).
Rehydration solutions contain carbohydrates (sugars) and electrolytes, which promote hydration and replace losses (eg vomiting, diarrhea).
It is recommended to drink small amounts regularly.
FOOD
Food promotes healing of the intestinal wall and helps reduce the duration of diarrhea.
At first, choose foods with low fiber content (e.g. rice, pasta, lean meats, eggs, fish, cooked fruits and vegetables) and avoid excessive concentrated sugars (e.g. fruit juices), carbonated drinks, beverages containing caffeine (e.g. coffee, tea) and fried foods.
If they are not tolerated, it is also recommended to avoid foods containing lactose (eg dairy products).
To promote healing, it is recommended to eat small amounts of well-tolerated foods and gradually increase the amounts and variety until you return to a normal diet.
Can probiotics prevent traveller’s diarrhea?
According to a meta-analysis published in 2019, only the probiotic Saccharomyces boulardii showed a significant reduction in the incidence of traveller’s diarrhea, while Lactobacillus rhamnosus GG showed a beneficial trend and L. acidophilus did not show a significant reduction.
However, randomized controlled trials that have evaluated the use of probiotics to prevent travellers’ diarrhea are limited, often small, and show differences in doses, strains of probiotics, and duration of treatment. Future research will be able to specify the best strains as well as the preferred doses to prevent this diarrhea.
♦ Référence : McFarland, L. V., & Goh, S. (2019). Are probiotics and prebiotics effective in the pre-vention of travellers’ diarrhea: A systematic review and meta-analysis. Travel medicine and infectious disease27, 11–19. https://doi.org/10.1016/j.tmaid.2018.09.007
♦ For other useful tips, visit my blog: isabellehuot.com
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