One of the most enjoyable reasons for travelling to exotic and distant places is to sample the delights of the local cuisine. Two of my favourites have been ‘Rat on a Stick’ and ‘Mashed Frog’ only one of which I sampled for reasons that will become clear. Good hygiene practices are always heavily promoted to the travelling public with some extreme recommendations such as cleaning all cutlery with alcohol swabs that rarely make a difference to your chances of contracting a food/waterborne illness. In fact a couple were reported in a scientific paper, who during a round the world trip practiced extreme methods of hygiene yet still contracted ‘One life threatening case of giardiasis, two episodes of diarrhoea and loose stools that persisted for 30 months after returning to Britain’. So whilst good hygiene is always highly recommended is it in fact the type of food that you eat that will cause more problems. Again there is little evidence to support this with one or two extreme exceptions such as raw oysters or very rare meat.

There are also a few other foods that have a high chance of contamination such as salads, especially broad-leafed vegetables such as lettuce. This is not unconnected to the use of ‘night soil’, which is a rather polite euphemism for human excrement, as fertiliser in some regions. Sauces, especially when served cold are a prime source of infection as these are often days old, stored in the kitchen where flies and other insects can quite happily feed on them before they arrive on the side of your plate.

The preparation of your food is the most important factor in its safety. If it is freshly prepared using good hygiene precautions with fresh ingredients, is served piping hot and not reheated you can enjoy your meal in relative safety, even contaminated lettuce when scrubbed and then washed in a weak solution of chlorine or iodine will then be safe to eat.

There is an old adage that will serve you well if applied at all times: ‘Peel it, cook it, boil it or forget it.’

Here are a few extra tips that may help you remain healthy whilst away:

• Ensure your food is well cooked, piping hot and freshly prepared from fresh ingredients
• Avoid salads and vegetables unless they have been thoroughly washed in water containing iodine or chlorine
• Avoid fish and shellfish whenever possible
• Peel all fruit
• Avoid dairy products and ice cream unless from a known reliable source (branded)
• Eat nothing from buffets or food that may have been laying around for any reason (My rat on a stick had been in the sun on a market stall for several hours)
• Avoid ‘Fried Rice’ that may be made from leftovers
• Stick to local dishes rather than ‘Westernised’ meals. The chefs will be more familiar with their preparation
• Avoid ice in your drinks
• Ensure that your drinking water is safe

Following some of the basic information given here, it can be seen that local food stalls need not be avoided. But following observation of the chef, the ingredients being used, and preparation techniques it will be a cheap and tasty way to experience the local cuisine. However, don’t forget to check under the table to make sure that he’s not been using the same barrel of water to clean his utensils all day!

For more information, visit the Nomad Travel web site: Nomad Travel or call the Travel Health Line: 0906 8633414 (calls cost 60p per min) to discuss your travel health queries.