Pro tips for avoiding traveler’s diarrhea, which affects 30% to 70% of people who travel.
Keep in mind, though, that you can get sick anywhere, including the U.S. About one in six Americans contract foodborne illness each year, which results in 3,000 deaths and 128,000 hospitalizations, according to theTravel enhances your risk of getting digestive issues, however. Along with not being acclimated to the foods or encountering different food-handling processes, jet lag and changes in climate can weaken your immune system, Silberman explained.
It often happens in instances of poor food handling, a lack of sanitation or contaminated drinking water, Silberman said. Washing your hands frequently with soap and water, especially after using the bathroom and before eating, can reduce your risk, Baum said. You can actually get foodborne illness from any food or beverage. But some might be riskier than others, depending on where you travel.
Rare steaks, tartare, sushi, ceviche or raw seafood, or inadequately prepared meat, fish or seafood can increase your risk for consuming bacteria, parasites or viruses, Silberman said.Fresh fruits and vegetables that seem to have been sitting out for a while could attract germs that might make you sick, Rissetto said. Opt for cooked produce when you can, which will ensure that it reaches temperatures high enough to kill pathogens.
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