Contaminated food and drink can be an easy way for infection to slip into a traveler’s body. Among the common infections that can come from contaminated food and drink are dysentery, E. coli, noroviruses, and hepatitis A. Other diseases like cholera, parasites, and typhoid fever are less common, but may still be a danger.
How do you keep your food safe?
Be selective. Any and all raw food may be a source of contamination. That includes salads, uncooked vegetables, unpasteurized milk, cheeses, shellfish, and raw fish. Even food that has been cooked can be bacterial playgrounds if the food has sat for several hours after cooking.
Your absolute safest meal is food that has been cooked and is still hot — fresh from the oven. Fresh fruit and vegetables are safest if they have been washed in clean water and then peeled by the traveler him or herself. For infants under six months of age, your safest bet is breastfeeding or formula prepared from commercial powder and boiled water.
Remember that the food and water you drink on your flight may come from the country of origin — if you are coming from a high-risk area, treat the food and water on your flight as you would food and water in that area.
How do you keep your water safe?
Chlorine treatment provides substantial protection from many waterborne diseases, though not all. If chlorinated tap water is not available in the area where you are traveling, you should stick to beverages made with boiled water (like coffee and tea), bottled or canned beverages, and beer or wine. Keep in mind that ice may be contaminated as well; avoid using ice in your drinks in areas where the water may be questionable.
Wipe down any cans or bottles before drinking — water on the outside of the container may also be contaminated! Wipe any surface your mouth will touch.