Risks From Food and Water
Risks from Food and Water
Purify the water that you drink including ice cubes.
Recommendations:
- Beverages made from boiled water and those that are canned, bottled or carbonated are safe.
- Use disposable cups or straws (wrapped individually).
- Wipe outside of the container before drinking.
- Ice and mixed drinks should be made from purified water.
- Containers holding water should be thoroughly cleaned with soap and hot water.
- First-class hotels are no guarantee of adequate water purification.
- Brush teeth with bottled water. Don’t lay your toothbrush on countertops and protect it with a cover.
- Don’t open your mouth in the shower or when washing your face.
- Wash hands frequently with anti-bacterial waterless wash, if water is not available.
- Filtration alone is not recommended, but removal of particulate matter will enhance the efficacy of chlorine and iodine. You can use a coffee filter or clean cloth.
Water Purification Process
- Boil water by bringing to a boil for one minute and allow to cool to room temperature. Adding a pinch of salt to each quart or pouring from one container to another several times will improve taste. An immersion coil can be used for a quick fix.
- Use a chemical disinfectant (per quart for 30 minutes). Frequent shaking during treatment is recommended.
- Add five drops of 2-percent tincture of iodine to each quart or liter of water that you’re disinfecting. If the water is cloudy or colored, add 10 drops of iodine. Stir and let water stand for at least 30 minutes before use (two hours is ideal.)
- There are also disinfectant tables available from sporting goods stores or pharmacies.
Cook Food Well
Food spoils rapidly in a tropical climate, especially meat, poultry and dairy products. With the high humidity and temperature of the tropics, foods become an excellent culture medium for bacterial growth. Therefore, even light contamination can lead to dangerous bacterial levels within a few hours. All raw food is subject to contamination.
AVOID
- Using leftovers or reheated food
- Blown tins or “swells” with canned food
- All raw food, especially shellfish, meat and fish
- Unpasteurized milk and milk products (i.e. cheese, local ice cream) but canned milk is safe
- Food from street vendors or roadside food stalls; you can’t be sure if food has been stored or cooked appropriately
- Letting heated food stand and cool before serving
- Cold meats in restaurants, mayonnaise, creamy desserts
- Salads, uncooked vegetables, strawberries, raspberries, grapes
- Large fish, especially from reef areas (many contain toxins that are not removed with cooking)
- Buffet foods (unless known to be safe)
- Moist grains (i.e., rice) that have sat out
DO
- Peel all fruit—the thicker the skin, the safer the fruit. Remember to wash your hands after peeling to avoid putting contaminants on the fruit you will eat.
- Cook all food well and serve steaming hot (especially meat and seafood). If a meal includes a base, (i.e. rice, pasta) make sure it’s served hot as well.
- Wash or soak fruit and vegetables before eating. The use of “night soil” (human excrement) for fertilizer, the custom of “freshening up” vegetables with impure water and contamination by food handlers make fruit and vegetables a special risk for transmission of infectious agents. Therefore, eat only fruit and vegetables which you peel and wash yourself. Cook and bake those that cannot be treated in this way.
- Eat breads, tortillas and baked goods, especially hot from the oven.
- Eat canned goods.
- Always wash your hands before eating and handling food and after using the toilet.