What food poisoning is more frequent depending on where you travel?

 

Each region of the world has its food security needs and problems. They depend on the type of food that is served and where it is obtained. Food safety and hygiene levels may vary from one country to another, and standards also. Therefore, it is very important, and especially if the trip is to an exotic country, take extreme precautions and plan all the details of the trip, from vaccinations to other sanitary needs and the type of food most suitable for each region.

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What surprises can we find in each country
In particular, in countries of Asia, Africa and Latin America we must be careful with typhoid fever, an illness caused by the bacterium Salmonella typhi, which spreads through contaminated food, water or beverages.
In Nigeria, Niger, India, Pakistan and Afghanistan we must prevent polio, caused by a virus that is transmitted from person to person, especially through faecal contamination of food and water. In many cases, infection with the virus is asymptomatic; When the symptoms do appear, they do so in the form of fever, headache, nausea and vomiting.
In high-risk countries, shigellosis is also common, a disease caused by the Shigella bacteria, which mainly affects foods such as salads, raw vegetables, dairy products and poultry. The main causes of contamination are water contaminated with droppings and the non-sanitary habits of food handlers. The source of Shigella are the feces of contaminated people and flies.
In countries with poor basic sanitation, we also find enteropathogenic Escherichia coli (EPEC), which mainly affects children and is related to the consumption of raw meat and poultry.
In the Middle East, Latin America, India and sub-Saharan Africa the risk of a cholera epidemic is high. This bacterial disease usually spreads through contaminated water. Cholera usually causes severe diarrhea and dehydration.
Brucellosis, or Malt fever, caused by the Brucella bacteria is transmitted by direct contact with infected animals or by the consumption of unpasteurized raw milk or cheese. Although it is present all over the world, it is more common in countries of South America, Central Asia and the Middle East. The risk is mostly in rural and agricultural areas.
Some of the symptoms are common to all these intoxications, such as diarrhea, considered one of the most frequent diseases in international travel. They are usually accompanied by nausea, colic, fever and malaise, which lasts between three and seven days, enough in many cases to spoil our trip.