food poisoning on road trip

What To Do If You Get Food Poisoning While Traveling

Senior Reporter, HuffPost Life

While enjoying my first visit to Portugal in December, I had the misfortune of coming down with food poisoning late one night. I suspect some raw oysters I ate that day were the culprit, but I’ll never know for sure.

The result was 12 hours of GI hell and a canceled tour of the palaces of Sintra. All told, it could’ve been worse, but in the moment, I wouldn’t have wished that agony on my worst enemy. Unfortunately, food poisoning is an all-too-common experience for travelers.

“Food poisoning is typically caused by consuming contaminated food or water containing harmful microorganisms such as bacteria, viruses, parasites, or toxins,” Dr. Mark Fischer , regional medical director of International SOS, told HuffPost.

The term “food poisoning” thus refers to the foodborne illnesses that result from the ingestion of these contaminants, which can result in gastrointestinal issues like vomiting and diarrhea.

“Food poisoning is more likely when traveling to a foreign country since our bodies are not used to the local bacteria found in the food and water,” Fischer said. “Our bodies may have a negative response to the new bacteria being introduced.” No one wants to have to spend their precious vacation time stuck in a hotel room rushing to the toilet every half hour and wondering when the misery will end.

“The good news is most cases are mild and shouldn’t greatly impact your trip,” said Dr. Shengyi Mao , an internist and pediatrician at The Ohio State University Wexner Medical Center.

If you find yourself in this situation, there are also steps you can take to alleviate the discomfort and symptoms. Below, Fischer and Mao break down what to do if you contract food poisoning while traveling.

Stay hydrated.

“If you believe you have food poisoning while traveling, it’s crucial to stay hydrated by drinking plenty of fluids and electrolytes,” Fischer said.

As you weather the symptoms, try to drink electrolyte-heavy drinks like Gatorade or add powdered hydration multipliers to your water. Sip slowly if you’re experiencing nausea.

Stick to bland foods.

“Stick to bland food until symptoms subside,” Fischer advised.

Don’t force yourself to eat more than you can handle, and follow the BRAT (bananas, rice, applesauce and toast) diet if possible. Saltine crackers can be helpful as well.

“Eat small amounts to keep your energy up,” Mao said.

Just as you shouldn’t force yourself to eat a ton, don’t push yourself to move more than necessary as you experience the symptoms of food poisoning. Getting comfortable can be difficult, but try to stay in bed when you aren’t in the bathroom.

“You should rest as much as possible and monitor your body temperature,” Fischer said.

Monitor your symptoms.

“Symptoms of food poisoning can vary depending on the source of the infection,” Fischer said. “Food poisoning commonly causes abdominal cramps, nausea, vomiting, diarrhea, lack of energy, fever and/or loss of appetite.”

He noted that non-gastrointestinal symptoms like joint pains can also be associated with certain foodborne infections. Pay attention to the symptoms that arise and how they evolve over time.

Consider over-the-counter meds.

“In some circumstances, taking an over-the-counter medication to help manage symptoms may be helpful,” Fischer said.

Taking Tylenol can reduce your fever, and ibuprofen might help with stomach cramps (though it might also irritate your stomach so take sparingly). Many doctors advise against taking anti-diarrheal meds like Imodium unless necessary, as diarrhea is part of the body’s natural immune response to expel toxins from your system.

If you’re in a foreign country, try to research the equivalent medications available there and look up what the active ingredients are called in the local language.

Seek medical attention if things worsen.

“A few warning signs patients should know about are persistent fever, blood in the stool, severe abdominal pain or dehydration,” Mao said. “For these signs, I would recommend seeking medical attention.”

If your symptoms worsen to an alarming level in a foreign country, do some research or call your hotel front desk or travel insurance provider for advice on how to find proper care. Even if you didn’t purchase specific travel insurance or travel health insurance, your credit card might offer this benefit.

In addition to covering medical treatment, your insurance might cover the cost of changing your flights or other travel plans due to illness. Be sure to read the fine print for your policy and keep records in real time.

Take steps to alleviate the issue before and during the trip.

Your travel food poisoning treatment can begin even before you depart for your trip.

“When traveling abroad, I’d recommend packing a simple medical kit containing over-the-counter medications for digestive issues as well as rehydration solutions that contain electrolytes so that you are prepared for any potential illness,” Fischer said. “Ahead of traveling, research destination-specific health risks, including common foodborne illnesses, and consider vaccinations or preventive measures recommended for the region.”

Consider making a list of reputable healthcare facilities and resources at your destination in advance in case of an emergency as well.

“Because traveler’s diarrhea is common, it may be a good idea to consult with your physician at least six weeks before foreign travel to discuss whether or not you should bring medications with you in case you develop traveler’s diarrhea,” Mao said.

Do your best to prevent illness by practicing good hygiene ― like washing your hands before meals. Pay attention to food handling processes as you dine out, and if you’ve been prone to digestive issues in the past, avoid foods that trigger your system.

“When traveling, always be cautious about food and water sources and opt for bottled or treated water and cooked, hot foods from reputable establishments,” Fischer said. “In regions that are unfamiliar or are known for certain health risks, try to stick to cooked foods that are handled up to regulation.”

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How to deal with food poisoning while traveling—and how to avoid it altogether

Some countries have a reputation for putting travelers at a higher risk for gastrointestinal illnesses. But you can get sick from an improperly handled meal anywhere in the world.

Pad thai from a Bangkok street vendor or raw milk cheese from a bistro in France taste delicious in the moment. But for many travelers, the local dishes that make trips meaningful sometimes give them food poisoning—and the wrong sort of vacation memories.

By some metrics, gastrointestinal infections related to food or water affect 30 to 70 percent of all travelers during or immediately after their trips, according to a 2015 study in BMJ Clinical Evidence.   Each year, one in six Americans and nearly one in 10 people worldwide suffer from such illnesses caused by bacteria (E. coli, salmonella, listeria), viruses (norovirus, hepatitis A), or parasites (giardiasis, roundworms, tapeworms).

Lower-income countries have a reputation for putting travelers at a higher risk for food poisoning, but people are just as likely to be sickened from an improperly handled meal in Italy or Australia —or from some sushi at their local supermarket.

Here’s why people get food poisoning, what to do if it strikes, and how to (maybe) prevent it.

What causes food poisoning?

There are 31 major known pathogens that cause foodborne illnesses, including norovirus, salmonella, E. coli, clostridium perfringens, and campylobacter. Depending on the bacteria, parasite, or virus, symptoms could include a few hours to a week of diarrhea and vomiting, plus stomach cramps, fever, or body aches. The most likely culprits? Raw or undercooked chicken, turkey, or meat; raw milk; raw fruits and vegetables; shellfish; and food stored in unsafe temperatures (e.g. an open-air buffet) or prepared in an unsanitary way.

( What causes motion sickness, and how can I stop it? )

Or the water might be making you sick. According to the U.S. Centers for Disease Control (CDC), more than 180 countries (including popular destinations the Maldives , Mexico , and the Bahamas ), have tap water that is unsafe to drink. This means that brushing your teeth with local tap water or even washing your hands before preparing lunch could lead to illness.  

“Giardia parasite is pretty common with contaminated water,” says Cindy Chung , a doctor at Kaiser San Rafael Pediatrics in California . “When a kid comes into my office with sudden diarrhea, I ask, ‘Have you been camping? Did you go to the beach? Have you traveled?’”

What can I do if I get sick?

There’s no quick fix for foodborne illnesses. Most will resolve once the bacteria or toxins have been flushed out through watery diarrhea or vomiting. To combat the discomfort during this unpleasant period, doctors recommend ample fluids to prevent dehydration and over-the-counter painkillers (ibuprofen, naproxen) for stomach cramps.

Since diarrhea and vomiting are your body’s natural immune response to expel toxins, only take anti-diarrhea and anti-nausea medications such as loperamide (Imodium A-D) and bismuth subsalicylate (Pepto-Bismol) if you’re boarding a bus or airplane and won’t have easy bathroom access.

( Should you really buy travel insurance? )

To stay hydrated, Chung recommends Pedialyte or low-sugar Gatorade. “Too much sugar makes you feel worse when you have vomiting and diarrhea,” she says. For severe cases, especially for children or the elderly, consider having a doctor prescribe ondansetron (Zofran) , a medicine that slows down vomiting so you can drink more fluids.

You may be able to cancel or reschedule travel if you’re too ill to move. Travel insurance sometimes considers food poisoning a valid reason to make flight changes. “But you can’t go to the doctor the day after your missed flight and get a retroactive diagnosis,” says Michelle Couch-Friedman, an ombudsman columnist for The Points Guy and founder of Consumer Rescue , a consumer advocacy organization.

What to do before a trip

Worried about getting sick on a trip? Consult your general practitioner or a travel clinic for recommendations on medications or vaccinations based on your destination. “We might give you a three-day course of azithromycin (Zithromax) because, with traveling, one of the most common bacteria is E. coli,” says Chung. “But we tell patients not to use it unless their stools have blood.” A doctor may give you a hepatitis A vaccine to prevent illness from contaminated food or water.  

To help ward off diarrhea, experts at Mount Sinai recommend taking two Pepto-Bismol tablets, four times a day, before and during your trip. This advice is based on a landmark 1987 study of students traveling to Mexico, which showed that Pepto’s active ingredient, bismuth subsalicylate, reduced the incidence of traveler’s diarrhea by approximately 60 percent.  

“Generally, E. coli is the most common cause for traveler’s diarrhea, and the medication may help prevent the bacteria from taking hold and [you] developing any symptoms,” says Michael Bolaris , chair of pediatrics and chief of infectious disease at Rancho Los Amigos National Rehabilitation Center in Downey, California. Bolaris cautions that taking bismuth subsalicylate might temporarily give travelers harmless black stools or tongues.  

Pack electrolyte powders , water purification tablets , filtered water bottles , and hand sanitizer as well as anti-diarrhea, anti-nausea, and anti-inflammatory medications. Keep supplies in your carry-on, in case of mid-flight sickness or lost luggage.  

Remember that the water in airplane bathrooms isn’t potable. “You may actually be introducing yucky microbes by washing your hands prior to a meal or brushing your teeth,” says Couch-Friedman. “Bring a bottle of spring water into the bathroom to brush your teeth, and use hand sanitizer. Otherwise, you could fast-track yourself to gastrointestinal problems.”

What to do during a trip

Find out if the tap water is safe to drink in your destination with the CDC’s Traveler’s Health tool . Many hotels in places with unsafe water have their own filtration systems or provide bottled water. But nasties may come from that iced water at a street market or berries at a roadside food stand. When in doubt, avoid ice, and drink bottled water.

Concerned about single-use plastics? Bring a heavy-duty filtered water bottle (such as Grayl) and fill it with boiled water (if the hotel has a kettle) or water treated with purification tablets (Globaline, Potable-Aqua ).

Sometimes, food poisoning happens because travelers have never encountered common bacteria and viruses at their destination. “Locals build up some level of tolerance because their immune systems have been exposed multiple times,” says Bolaris.  

( These tips could help you combat jet lag .)

That doesn’t mean you have to forgo street food in Southeast Asia or taco stands in Mexico City. Bolaris’ rule? If you can’t clean it or peel it, don’t eat it. Chung advises travelers to watch how vendors prep food. “Are they using utensils, gloves, or bare hands?” When in doubt, stick to piping hot dishes—grilled meats or fried fritters—and shun raw seafood and lukewarm stews.

Help might be coming

A few companies are developing a vaccine against norovirus, which infects 700 million people a year worldwide. The U.S. Food and Drug Administration is launching new Food Traceability Rules in 2026, designed to reduce foodborne illness and deaths by making it easier to trace contaminated foods—cheeses, fruits, vegetables, and seafood—throughout the supply chain.

Related Topics

• FRESH WATER
• WATER QUALITY
• FOOD SAFETY
• STREET FOODS

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How to Avoid Food Poisoning While Traveling

Decrease your chances of getting sick on the road by following these easy steps.

Getty Images

Take a daily dose of bismuth subsalicylate, the active ingredient in Pepto-Bismol, to decrease your chance of contracting traveler's diarrhea.

For many travelers, eating offers the best introduction to a new destination. Despite cultural and linguistic differences, our taste buds speak a universal language that knows no bounds. But eating your way through a new city isn't without its hazards. According to the Centers for Disease Control and Prevention, every year more than 10 million overseas travelers cope with diarrhea and other gastrointestinal illnesses as a result of consuming contaminated food or drinking water. Though the old adage "boil it, cook it, peel it or forget it," was once considered a food safety rule of thumb for travelers, studies conducted by the CDC reveal that consumers who vigilantly followed this practice still fell ill, likely as a result of poor hygiene in local restaurants.

While it's impossible to eradicate your risk of contracting food poisoning while traveling since you're unable to regulate your food or beverage preparation, there are several steps you can take to decrease your chances of getting sick when en route. With the help of the CDC, the Food and Drug Administration and NSF International, an independent organization that develops public health standards, U.S. News shares four tips for preventing food poisoning while on the road, plus advice for dealing with illness when it strikes .

[Read: Infographic: Should You Get Vaccinated Before Your Next Trip? ]

Know the Risks of Your Destination

Though you're likely sanitizing your hands and steering clear of questionable eateries no matter where you are in the world, you're probably not boiling your tap water and taking Pepto-Bismol before every meal. Certain destinations require extra precautions, and it's important to understand just how guarded you need to be when traveling. Luckily, the CDC developed a system to help you identify which parts of the world pose the biggest health risks (and thus, where you need to be the most vigilant). Low-risk countries include the U.S., Canada, Australia, New Zealand, Japan and Northern and Western Europe. Eastern Europe, South Africa and some of the Caribbean islands are considered intermediate-risk countries. Meanwhile, Asia, the Middle East, Africa, Mexico and Central and South America are classified as high-risk areas.

Only Drink Safe Beverages

This is an age-old tip, but it bears repeating since even a small dose of tainted water can cause illness: Because water can be contaminated with bacteria, parasites and viruses that cause hepatitis, cholera and typhoid fever, it's best to follow recommendations from the FDA and the CDC when evaluating whether a drink is safe. If you can, only drink factory-sealed bottled water while traveling (some vendors may try to sell you bottles that have been filled with tap water and "sealed" with glue, says Mindy Costello, NSF International consumer information specialist). When examining the plastic bottle, check to see if the plastic ring that seals the cap is intact. If you don't have access to bottled water, boiling your water for three minutes should kill pathogens, according to the FDA. If you don't have the means to boil your water, consider investing in a lightweight portable water purifier, such as the ones produced by SteriPEN or Sawyer Products. The CDC also recommends avoiding ice and fountain sodas and juices, since these beverages are typically made with tap water. Freshly squeezed juice, though tempting, is also considered unsafe by the CDC since it's often prepared by unknown hands and therefore may contain bacteria.

So what's considered a "safe beverage"? Steaming hot drinks (warm or room temperature won't cut it), alcohol, pasteurized milk, carbonated and bottled or canned drinks are categorized as safe (just make sure you wipe off the lid of the can before taking a sip).

[Read: What You Need to Know Before Visiting a Zika-Affected Destination .]

Take a Daily Antacid

Aside from frequently washing your hands and using an alcohol-based hand sanitizer, you should also take a daily dose of bismuth subsalicylate, the active ingredient in Pepto-Bismol. Studies have shown that bismuth subsalicylate can decrease your chances of contracting traveler's diarrhea by about 50 percent. The CDC recommends ingesting either 2 ounces of liquid or two chewable tablets four times a day for up to three weeks during your trip to effectively reduce your risk.

Stick to Hot Meals

Food that's thoroughly cooked is your safest bet when traveling to an intermediate- or high-risk region. Germs are killed by high heat, so if you're served a steaming dish, dig in. You'll have to be a little more cautious when at a buffet, however. According to the CDC, food that's been sitting and not served fresh has the potential to become contaminated again if it's left at room temperature.

So, what about street food? In many destinations, such as Hong Kong and Singapore , the meals or small bites prepared by vendors in street markets or stalls offer a primer to a city's delicacies and its culture. The FDA and the CDC recommend avoiding foods prepared by street vendors, but if you've got your heart set on exploring food markets, heed Costello's recommendation and follow the crowds. Locals aren't immune to food poisoning, meaning if they've gotten sick at a particular stall, they won't return. As you survey the food market scene, look for the busy, crowded stalls. These vendors likely have good track records. Plus, the more business a stall gets, the higher turnover there is, meaning the food is fresher.

[See: 10 Common Pieces of Travel Advice You Should Never Follow .]

Replenish Your Fluids

If you fall ill despite your best efforts, try to replenish the fluids and electrolytes you lost while sick. Aside from drinking plenty of water, you can also ask the local pharmacist for a loperamide-based drug, such as Imodium, to decrease the frequency of diarrhea. This won't treat the cause of your sickness, but it will help you cope. According to the CDC, if you're experiencing severe fluid loss, you can also take an oral rehydration solution, which is prepared from packaged oral rehydration salts (like those provided by the World Health Organization) and can be found at stores and pharmacies in most developing countries. DripDrop and Pedialyte are two examples of brands that produce oral rehydration solutions, though availability may vary by destination. And lastly, don't panic that this bout of sickness will ruin your entire trip. Most food poisoning symptoms subside after two to four days.

Tags: Travel , Vacations , food safety , food and drink

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Tips For Avoiding (And Handling) Food Poisoning While Traveling

• September 1, 2023
• Lauren Stuttaford

Whether you’re traveling near or far the possibility of food poisoning while traveling is a concern that can’t be ignored. In this blog, we’ll explore how to stay vigilant, what to do if you fall ill, and whether travel insurance covers food poisoning.

What is Food Poisoning?

Food poisoning, also known as foodborne illness, occurs when you consume contaminated food or beverages. Bacteria, viruses, parasites, or chemical substances in the food can lead to gastrointestinal symptoms such as: nausea, vomiting, diarrhea, abdominal pain, and fever.

Food Poisoning vs. Traveler’s Diarrhea:

It’s important to distinguish the difference between food poisoning and traveler’s diarrhea, as their symptoms and causes vary. While both can lead to gastrointestinal discomfort, traveler’s diarrhea often results from consuming contaminated water or food, while food poisoning can stem from a variety of sources, including toxins produced by bacteria. Knowing the difference can help you identify the appropriate steps to take and seek the necessary medical care.

If you’re unsure, we’ve got a guide on Traveler’s Diarrhea , and a network of over 20,000 multi-lingual doctors and specialists who can help!

How To Prevent Food Poisoning While Traveling

While indulging in the culinary wonders of your travel destination is a delight, it’s essential to take proactive steps to prevent food poisoning while savoring the flavors of different cultures.

1. Research

Before your trip, familiarize yourself with the local cuisine, common dishes, and potential allergens. Understanding what to expect can help you make informed choices, and is key to avoiding food poisoning while traveling.

2. Hygiene Practices

Practicing good hygiene is your first line of defense. Wash your hands frequently with soap and clean water, especially before eating or touching your face. If clean water isn’t available, use hand sanitizers to keep your hands clean.

3. Choose Reputable Establishments

Opt for restaurants and street vendors that maintain cleanliness. A busy eatery with locals is often a good sign of fresh, safe food.

4. Cooked and Hot

When enjoying street food or local delicacies, prioritize foods that are thoroughly cooked and served piping hot. Avoid dishes that appear undercooked or lukewarm.

5. Peelable Fruits

Opt for fruits that you can peel, such as bananas, oranges, or mangoes. Peeling fruits yourself reduces the risk of ingesting contaminants.

6. Beverage Safety

Stick to bottled water, sealed beverages, or drinks made with boiled water. Avoid ice in your drinks if you’re uncertain about the water source.

7. Food Allergies and Sensitivities

If you have food allergies or sensitivities, communicate them clearly to restaurant staff or vendors. Learning a few phrases in the local language related to your allergies can be immensely helpful.

Does Travel Insurance Cover Food Poisoning?

One of the worries travelers have is whether their travel insurance covers unexpected situations like food poisoning:

Review Your Policy

Carefully review your travel insurance policy to understand its coverage for medical expenses related to food poisoning. Some policies do provide coverage for medical treatment, doctor visits, and hospitalization.

File Claims

If you do get food poisoning while traveling, keep all relevant documentation, such as medical reports, receipts for treatment, and prescription medications. This information will be important if you need to file a claim with your travel insurance provider.

Emergency Assistance

Many travel insurance policies offer 24/7 emergency assistance services. If you’re unsure about local medical facilities or need advice, contact your assistance company or use Air Doctor to book an urgent consultation.

Can You Travel with Food Poisoning?

Experiencing food poisoning is undoubtedly an unfortunate setback, but the question of whether you can or should travel while dealing with it is a valid concern. The answer largely depends on the severity of your symptoms and your overall health condition. Here’s what you should consider:

Symptom Severity

Mild cases of food poisoning might allow you to continue with your travel plans, especially if your symptoms are limited to occasional nausea or mild stomach discomfort.

Hydration and Comfort

Dehydration is a common concern with food poisoning. If you can manage to stay hydrated and relatively comfortable, you might still be able to travel.

Rest and Recovery

If your symptoms are more severe, such as persistent vomiting, high fever, or severe diarrhea, it’s recommended to prioritize rest and recovery.

Medical Advice

It’s advisable to consult a healthcare professional before making a decision. They can assess your condition, provide appropriate treatment, and offer guidance on whether traveling is a safe option.

If you’re abroad, consulting a doctor through an app like Air Doctor is a convenient way to find out what you can do, and if it’s safe to travel.

Air Travel with Food Poisoning

Air travel while dealing with food poisoning can be challenging, but with careful planning and consideration, you can navigate the situation more comfortably:

1. Stay Hydrated

Airplane cabins are known for their dry air, which can worsen dehydration caused by food poisoning. Drink water regularly to stay hydrated.

2. Seat Selection

If possible, choose an aisle seat to have easier access to the lavatory in case you need it frequently.

3. Pack Essentials

Bring essential items like tissues, hand sanitizer, and any necessary medications. You might also consider packing a change of clothes in case of unexpected accidents.

4. Inform Flight Crew

If you’re feeling unwell, it’s a good idea to inform the flight attendants discreetly. They can provide assistance or make accommodations if needed.

5. Medication

If you have prescribed medication, make sure they’re easily accessible in your carry-on luggage.

6. Disposal Bags

Carry disposable bags in case you need to throw up. This can help contain the situation and maintain cleanliness.

7. Consider Postponing

If your symptoms are severe or you’re in a weakened state, consider postponing your travel plans if possible. Your health and well-being should always be a priority.

Dealing with Food Poisoning During Travel

Despite your best efforts, food poisoning can still strike. If you find yourself in this unfortunate situation:

Rest and Hydration

Your immediate focus should be on rest and hydration. Consume clear fluids, oral rehydration solutions, and bland, easily digestible foods.

Monitor Symptoms

Keep a close eye on your symptoms. While most cases of food poisoning are mild and resolve on their own, severe symptoms or persistent illness might warrant medical attention.

Seek Medical Help

If your symptoms worsen, if you experience dehydration, if you have a high fever, or if you notice blood in your stool, seek medical assistance promptly.

Remedies and Treatment

While there’s no magical cure for food poisoning, you might come across discussions about using activated charcoal:

Activated Charcoal

Some sources suggest that activated charcoal might help alleviate symptoms of food poisoning. It’s believed to bind toxins and chemicals in the gut. However, there’s nothing conclusive on how effective it is.

Consult a Healthcare Professional

Before trying any remedies, including activated charcoal, it’s crucial to consult a healthcare professional in a clinic, or through a virtual consultation. Self-medicating can sometimes do more harm than good.

Countries Prone to Food Poisoning Risks

(Please note: Some people are at a higher risk of getting food poisoning, according to the CDC . The list of countries is not extensive and you can get food poisoning anywhere – even in your own home.)

Some countries might have higher instances of food poisoning due to varying food safety standards, sanitation practices, and local culinary habits – this is by no means a reflection of food quality.

Here are a few countries that travelers sometimes consider have a higher likelihood of food poisoning:

• India : Spices and flavors abound, but water quality and hygiene practices can vary. Street food is delicious but may pose risks if not prepared and stored properly.
• Mexico : Street food is a culinary adventure (and a UNESCO World Heritage), but improper food handling and water quality can lead to gastrointestinal issues.
• Thailand : Renowned for its street food and vibrant flavors, travelers should be cautious about consuming raw ingredients and poorly cooked dishes.
• Egypt : Traditional foods might be prepared under conditions that differ from Western standards, so be mindful of hygiene when dining.
• China : Vast and diverse in its cuisine, travelers should take care with street food and understand local ingredients to avoid food poisoning while traveling.
• Vietnam : While delicious, street food and raw seafood dishes might pose a risk if not handled properly.
• Indonesia : Spices and exotic dishes can be enticing, but travelers should choose establishments carefully.
• Peru : Ceviche, a popular dish, is made with raw seafood, so ensure you’re dining at reputable places.
• Morocco : Unique flavors can be found in local markets, but hygiene standards might differ from what you’re used to.
• Cambodia : While street food is an attraction, improper food handling might contribute to foodborne illnesses.

Getting food poisoning while traveling sucks. But it doesn’t have to be the end of the fun! If you’re careful, you can avoid food poisoning while traveling. And if you do fall ill, speak to a healthcare provider as soon as possible to get back on your feet!

How Air Doctor Can Help   You

Air Doctor  is an easy-to-use app that connects you with a global network of multi-lingual doctors and specialists so you can access medical care anywhere, anytime. With the Air Doctor app in your pocket, you can access medical advice, get prescriptions, and receive expert medical guidance wherever you are in the world.

Air Doctor offers a wide range of benefits, including:

• A global network of over 20,000 multi-lingual doctors and specialists
• Choice of clinic, at-home (hotel), and video consultations
• Active in 75 countries
• Cross border prescription services
• Telemedicine services in up to 21 languages
• 24/7 multi-lingual support
• Transparent pricing, and reviews
• Most common medical specialties

If you’re looking for reliable, accessible, and global telehealth and in-person medical assistance, Air Doctor is the perfect choice for you. Download the app before your next trip just in case.

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Jenny Cohen Derfler

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Jenny is the CEO and one of the Co-Founders at Air Doctor. She spent more than 20 years at Intel, most recently as general manager of its manufacturing facility in Israel and before that in various engineering and manufacturing roles in Silicon Valley. Air Doctor is her second startup having previously founded electric vehicle company ElectRoad.

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How to Avoid Food Sickness While Traveling

Experiencing local food is one of the joys of any trip, but you can only follow your gut so far. Our tips will help you keep traveler’s diarrhea at bay.

Heading out the door? Read this article on the Outside app available now on iOS devices for members! >","name":"in-content-cta","type":"link"}}'>Download the app .

Any number of concerns are on our radar as we plan our next trip, from serious issues like how destinations are working to mitigate tourists’ environmental impact to inconveniences like months-long passport wait times. In this column, our travel expert addresses your questions about how to navigate the world.

I’m going to Mexico City and have heard that the food scene is incredible. But a friend of mine just went there and got a parasite, and she thinks it came from a meal at a food truck. I’m an adventurous eater, but I want to avoid getting sick. How can I protect myself when I’m traveling and eating out all the time? —A Queasy Foodie

Whether you’re having carnitas from a roadside taco stand in Mexico or dumplings from a teahouse in Nepal, experiencing local food culture is one of the joys of travel, as it sounds like you well know. But contracting a foodborne illness far from home can be traumatic, dulling even the most adventurous palates and even scaring travelers from returning to a destination.

When Anne Driscoll told friends that she and her family would be visiting Punta Mita, Mexico, she received unanimous advice: be wary of what you eat and drink. At least a half   dozen friends who had already traveled to the small Pacific-coast surf town had experienced gastro disasters. Forewarned, she took every precaution, from increasing her normal probiotic doses before the trip to avoiding fresh produce while there and only drinking bottled water throughout her stay. However, the entire family still got extremely ill. “It was catastrophic,” she says. “I was violently expelling the contents of my stomach through both ends.”

Driscoll was the first to fall ill. She thinks a hamburger she ate at the resort restaurant might have been the culprit. She assumed it would be harmless if cooked well-done. Her husband and two teenage daughters relaxed their guard the final day of vacation and had ice in their drinks. The ice potentially could have caused the 24 hours of intestinal agony that, unfortunately, overlapped with their flights home to New Mexico. “They used up all the barf bags on the plane, and my youngest got sick in four different places throughout the Dallas airport,” she says. Driscoll has no plans to return to Mexico anytime soon. “I know it’s not logical, but the experience was so bad that I can’t imagine going back and risking it again,” she says.

Each year one in six Americans comes down with food-related illnesses caused by bacteria, viruses, or parasites. Some countries, like Mexico, have a reputation for felling travelers with gastrointestinal bugs (who hasn’t heard of Montezuma’s revenge?). Developing countries, especially ones with humid climates where bacteria breed more easily, tend to be dicier, says Dr. Kyle Staller, director of the Gastrointestinal Motility Laboratory at Massachusetts General Hospital in Boston. “But you can get sick from contaminated water or an improperly handled burger patty anywhere in the world, including the U.S.,” he adds.

Causes of GI Distress

Food-related illnesses are caused by 31 major known pathogens , including salmonella,  E. coli , norovirus, and giardia. They often fester on raw or undercooked meat, raw vegetables, food stored at unsafe temperatures, or food prepared in an unsanitary manner or with contaminated water.

“Don’t drink the water” is a common travel precaution, especially when visiting third-world countries. According to the Centers for Disease Control and Prevention, more than 180 countries, including popular vacation spots like Mexico, Thailand, and Belize, have tap water considered unsafe for consumption. Even if it is potable, drinking water in a far-flung locale can still cause GI distress, cautions Dr. Lynne Ahn, an integrative gastroenterologist in Boston. “Everyone’s gut biome is unique,” she explains. “If the mineral or salt content of the water in a destination is different from what you’re used to at home, you could experience discomfort or worse.”

Traveler’s diarrhea is a common illness, affecting between 30 percent and 70 percent of people on the road, according to the CDC. Depending on the bacteria, parasite, or virus, you could end up suffering a few hours or even a week, and experience vomiting, stomach cramps, body aches, and a fever. People who have irritable bowel syndrome or a compromised immune system are often at greater risk of more serious side effects, says Staller.

Best Practices

No one wants to spend vacation sitting on or hovering over a toilet. A good rule of thumb is to drink filtered or bottled water (although try to avoid single-use plastics, opting instead for glass bottles or cans) when traveling to a destination with questionable water quality. Ahn also recommends making sure all beverages arrive sealed, and wiping off the container before taking a sip. Even small quantities of dirty water can have serious repercussions, so it’s smart to avoid ice and use filtered or bottled water to brush your teeth, she says.

If you really want to play it safe, stick to familiar foods, says Kendra Weekley, a gastrointestinal specialist at the Cleveland Clinic. Different diets create different gut flora, which is why locals in Kerala, India, are able to handle a fiery curry but that same dish, even if the ingredients are uncontaminated, may leave an American traveler with an upset stomach. In high-risk gastro-disaster destinations like India and Nepal, travelers may find it’s wise to carry a stash of snacks like protein bars and instant oatmeal, especially if they’re undertaking an adventure like trekking or mountaineering.

A study of students traveling to Mexico showed that those who took two tablets of Pepto Bismol four times a day were 60 percent less likely to experience traveler’s diarrhea.

Unfortunately for healthy eaters and vegetarians, fresh, unprocessed, and highly nutritious foods like vegetables and fruits will most likely get you sick in a country without rigorous sanitation standards, says Staller, who advises avoiding lettuce as well as produce that doesn’t have peelable skin. And like at home, travelers should be wary of raw and undercooked seafood and meat, he adds.

If you’ve been justifying an extra glass of cabernet or vodka and soda, thinking it can help ward off germs, think again. While some studies have suggested that drinking alcohol with a meal can reduce the chance of food poisoning, due to increased acidic content in the stomach, Staller says alcohol cannot kill foodborne pathogens and will most likely just leave you dehydrated.

Where You Can Safely Eat

It may sound like you have to live off packaged snacks, but avoiding gastro issues doesn’t necessarily mean sacrificing culinary pleasures. Food is one of the best vehicles to explore a culture and can typically be enjoyed without incident if you take proper precautions, says Staller.

In general, eating from street-food vendors is riskier than dining at a restaurant. That’s because in many developing countries, hawker carts and food trucks aren’t held to the same food-safety standards. If you do choose to eat street food, however, try to catch a glimpse of the preparation area. Does the kitchen look clean? Are food handlers wearing gloves? Are raw meat and raw vegetables being handled separately to prevent cross contamination?

A long line is often a sign of good quality, says Staller. This tenet applies to restaurants, too. “When there’s a high degree of turnover with diners, ingredients are being used versus sitting in a refrigerator that might have an unreliable power supply,” he says. Foods left out for long periods, especially in humid environments, are more likely to put the eater at risk of developing food poisoning. Which is why experts always suggest skipping the buffet.

Ed and Christy Rossi learned this lesson the hard way on a trip to Marrakech, Morocco. The weeklong conference they attended provided a daily lunch buffet, with dishes heated by warming trays and salads kept fresh with misters. But it wasn’t long before the couple succumbed to vomiting and bloody diarrhea. “I thought we were dying,” recalls Ed. Upon returning home to Colorado, they immediately went to their doctor for antibiotics and discovered they’d contracted shigella, a gastro superbug. The experience hasn’t prevented them from returning to Morocco, but they’ve sworn off buffets in general.

Avoiding fresh fruits and vegetables extends to condiments, something even cautious eaters may overlook, says Staller. A bowl of salsa looks inviting when you’re noshing nachos, but anything made from raw vegetables or fruits can be trouble. And it doesn’t hurt to wipe off the opening of that bottle of hot sauce or ketchup before use.

Preventative Measures

Some evidence suggests that taking probiotics two weeks prior to travel, and while traveling, can reduce the rate of traveler’s diarrhea, says Weekley of the Cleveland Clinic. However, different strains of “good” bacteria affect people differently, so find what works for you and take an effective dose (ask your doctor or pharmacist). Side effects can include bloating or gas. If the thought of getting sick is causing you stress, probiotic pills are a low-risk, potentially high-reward precaution, she says.

But also: travel anxiety can often unsettle your stomach before you even reach your destination. Says Weekley, “If your mind is stressing over packing and getting to the airport, your gut will feel it.” Breathing techniques and free meditation apps like Breethe or Headspace can help calm your nervous system ahead of travel or while on the plane.

And be sure to stay hydrated on the flight. “People don’t want to get up to use the bathroom and end up dehydrated and constipated,” says Weekley. If you’re prone to getting backed up from flying or an atypical diet, she suggests traveling with soluble fiber supplements or a stool softener like MiraLax.

Staller regularly works in developing countries and says he has a tendency to suffer from GI problems. His go-to? That tried-and-true recommendation: Barbie-pink Pepto Bismol. A 1987 study of students traveling to Mexico showed that those who took two tablets of Pepto Bismol four times a day were 60 percent less likely to experience traveler’s diarrhea. Staller says that’s his regimen the minute he hits the ground and throughout a trip. He notes, though, that Pepto Bismol’s active ingredient, bismuth subsalicylate, can cause alarming but harmless symptoms such as black stools or a black tongue.

What to Do if You Get Sick

If you contract a foodborne illness, symptoms such as stomach cramps, chills, vomiting, and diarrhea typically start within hours but can also occur several days after ingesting tainted food or drink. When you’re ill, your body tends to lose a lot of liquid, so staying hydrated is crucial. “It’s often dehydration that makes you feel more sick,” says Staller. He recommends traveling with oral rehydration salts, which are absorbed more effectively by the body than water alone. “It’s like the equivalent of an IV,” he says.

Traveler’s diarrhea is largely resistant to antibiotics, he says, so your best plan is to be close to a bathroom, stay hydrated, and ride it out. If you have severe symptoms, like a fever or blood in your stool, seek out medical care.

If you’re an omnivore and an intrepid traveler, chances are you’ll be hit with a gastro catastrophe at some point in your journeys. Often disaster strikes when you let your guard down or simply don’t trust your gut. I tend to have a stomach of steel. The two times I have gotten food poisoning I questioned what I was consuming yet proceeded anyway to be polite to my hosts. All it took was the smallest sip of a lassi that had been sitting out in the sun in Varanasi, India, and a tiny bite of goat stew in the Omo Valley of Ethiopia to cause me 24 hours of anguish. Lesson learned: table manners don’t always apply on the road.

Have a question of your own? Drop us a line at [email protected]. 

Outside correspondent Jen Murphy became an omnivore after an eight-year stint working at Food and Wine magazine. She’s since eaten everything from guinea pig to grasshoppers to fried cod sperm sacs and has remarkably only been hit with two major gastro disasters in all of her world travels. 

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What to Do If You Get Food Poisoning In a Foreign Country​

​Here’s how to make the vacation nightmare a little less miserable

It’s the ultimate travel nightmare: Eat something sketchy your first night in a new place, and end up hunched over the toilet for the duration of your trip.

So how exactly do you wind up stationed around the toilet? And what can you do to beat the misery in the moment and prevent it from happening on your next trip? We asked doctors to break down the experience and offer up solutions to the pain.

What Causes Food Poisoning?

Food poisoning is a generic term that refers to the more than 250 different foodborne diseases that are caused by different microbes and pathogens, explains Daniel Caplivski, M.D., director of the Mount Sinai School of Medicine Travel Medicine Program.

Most of the time though, when we fall sick from food or drinks abroad, it’s because of bacteria, viruses, or parasites, says Christian Arbelaez, M.D., an emergency medicine doctor at Brigham and Women’s Hospital in Boston. Bacterial causes—from sources like E.coli or salmonella from undercooked meat, raw fish, or runny eggs—are most likely to blame.

The staphylococcus aureus bacteria, which are found in unpasteurized dairy products (and can also grow on salty foods like ham), can also produces a toxin that can lead to vomiting and diarrhea, explains Dr. Caplivski. (Here’s what to do if you get diarrhea on a run .)

Plus, it might not be something within the food itself that’s getting you sick—it could be from the person handling your food. Viral infections tend to make their way into your body because the person preparing your food was ill with something like the stomach bug norovirus, Dr. Arbelaez notes.

A parasitic infection—from something like giardia, which can be picked up from a surface that’s been contaminated with feces—can cause foodborne illness, too, notes Dr. Arbelaez. You could get this, for example, by drinking water that’s been contaminated with feces.

Why Food Poisoning Is More Common When You’re Traveling

While foodborne illnesses can be picked up anywhere , it is more common to get sick from them when you are in another country, Dr. Caplivski notes.

That’s because you might be exposed to foreign bacteria and illnesses that your body doesn’t know how to handle, he says. Drinking water is a prime example. “When you're in a developing country, the tap water is going to have bacteria or parasites that we are not accustomed to and that we don't have immunity to,” he says.

People who live in these countries can gain immunity to these pathogens just through cumulative exposure, but even then, it’s still possible for locals to get sick. And no, if you’re on a short trip, that’s not enough time to develop such immunity.

Of course, your likelihood of coming down with something nasty depends on where you’re going. According to the CDC, places in the U.S., Canada, Australia, New Zealand, Japan, and countries in Northern and Western Europe are considered low-risk destinations. Intermediate-risk countries include those in Eastern Europe, South Africa, and some of the Caribbean. High-risk areas would be many parts of Asia, the Middle East, Africa, Mexico, and Central and South America.

“The United States has good regulations for the ways foods are handled and prepared. When we go abroad, we can’t always rely on those regulations,” says Dr. Arbelaez. Think about this in terms of restaurants. Think about food as a carrier for illness sometimes, says Dr. Arbelaez. If the food preparers or restaurants aren’t bound by the same regulations that are here in the U.S., you could wind up sick from contamination.

How You Know You Have Food Poisoning

Normally, the nasty symptoms of food poisoning—like abdominal cramps, diarrhea, and vomiting—pop up between 30 minutes and six hours after the food or drink in question is consumed. In most cases, the bout of unpleasantness is short, lasting only 24 hours, says Dr. Caplivski.

But other symptoms can point to something more serious. If you’re suffering with a fever, serious abdominal cramps, or blood in your stool or vomit, those can signal a bacterial infection. You’ll need an antibiotic to treat that, says Dr. Arbelaez. ( Find out if you’re pooping too much.)

How to Treat Food Poisoning Abroad

If you’re knocked down with run-of-the-mill food poisoning, here’s what you can do to feel better fast.

When your symptoms first start, you can try an over-the-counter medicine like Pepto-Bismol or Imodium to help with the nausea and diarrhea, says Dr. Arbelaez.

But if you don’t have any meds on hand—and there’s no convenient place where you can pick them up—you can do some low-tech recon: Start rehydrating. Dehydration is one of the major issues doctors worry about with food poisoning, because you’re losing so many fluids, so starting to rehydrate ASAP is key. (Stick to bottled water so you don’t get yourself sick again. And also boil your water.

You’ll also need to replenish electrolytes, which are lost when you’re throwing up. If there’s no Gatorade in sight, Dr. Arbelaez offers this concoction: If you don’t have bottled water, bring a pot of tap water, six teaspoons of sugar, and one teaspoon of salt to a boil. Let it cool, and drink that slowly so you don’t shock your system and get sick again.

As for foods? If you’re not hungry, keep up with fluids and skip food for the time being. If you’re starving, eat, but avoid food and drink that irritate the intestines like alcohol, coffee, tea, dairy, and spicy and greasy food.

“Usually, we tell people to stick with bland foods for awhile, so that their stomachs can recover,” says Dr. Caplivski. Eating heavy or rich foods like milk, sauces, or spices can irritate your stomach and make you feel worse. But crackers, breads, soups, and rice are good food choices—they also contain salt, which helps replenish your electrolytes, he notes. (Plus, consider the tips here your stomach bug survival guide .)

How to Prevent Food Poisoning When You Travel

Sidestepping foodborne illness has a lot to do with preparation, says Dr. Arbelaez. Your first step, he says, should be going to the CDC’s website to look up any travel notices , which will give you an idea of what to expect and what to pack.

Make sure to visit a travel clinic or your primary care doctor, too, for any necessary vaccines, like hepatitis A, which has symptoms similar to food poisoning and can also be spread through food or water, he says.

Depending on where you’re going, you’ll want to look into whether or not your health insurance will work overseas, which will help you know if it’s accepted at nearby hospitals in the event you need assistance. If you’re traveling somewhere remote with no access to hospitals, you may want to consider insurance from a company like International SOS . They offer worst-case-scenario plans that will evacuate you from your area and to a hospital if you fall seriously ill, says Dr. Arbelaez. It’s also a good idea to tell the country’s U.S. Embassy where you’ll be, in the event you’ll need assistance, he notes.

But in most cases, good prep comes down to good packing. Bring medicines like Tylenol, Motrin, Dramamine, Imodium, and Pepto-Bismol, he says. Packing water and Gatorade bottles (or packets) will also be key in rehydrating.

The same goes for hand sanitizer. Washing your hands in contaminated water can backfire, notes Dr. Caplivski.

Otherwise, be cautious with water and undercooked foods. Sometimes, it’s the little things—ice cubes made from unfiltered waters, salads washed in dirty water, or fruits washed in local waters—that can make you sick, says Dr. Caplivski.

Still worried? Your doctor can prescribe the antibiotic rifaxamin as a preventive or self-treatment measure for traveler’s diarrhea. This may be especially important if you have an underlying bowel condition like Crohn’s disease or ucerative colitis. However, these meds require three dosages a day, and can be expensive. Instead, you can ask your doctor to prescribe other antibiotics like ciprofloxacin or azithromycin beforehand, which you can take if you get sick on your trip, says Dr. Caplivski.

Loading up on probiotics before your trip might help beef up your good-for-your-gut bacteria, too, says Dr. Caplivski.

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How to Prevent Food Poisoning When Travelling

N ausea, diarrhea, and vomiting are  the most unwanted companions on any trip. But if you want to experience authentic, local food when you travel, how can you do so and  prevent getting ill?

Truly, it's much easier than you think, and the rewards are worth it . Sitting amidst Arabic chatter in a tiny Moroccan food stall, or contemplating which ingredients to have in your handmade roti, are experiences you won't soon forget.

So, how to enjoy authentic street-side eats and stay well? As a Registered Nurse turned nomad of 2.5+ years, I like to think I have a few tips on food and travel safety. In this post I'll spell out exactly how to prevent and treat food poisoning while travelling, and still eat locally!

Obnoxious disclaimer: this blog post should not replace actual medical advice (duh). Listen to your own body and when in doubt, seek medical attention.

Tip 1: Look for foods that are hot and steaming

Hot temperatures kill germs that cause digestive illnesses. Cool or lukewarm temps on the other hand, encourage their growth. Look for items that are steaming or smoking with heat, they're fresher or at least hot.

When in doubt, opt for boiling hot  foods and drinks such as stews, soups, and teas . These are at least continuously kept bubbling hot, meaning it's more likely to have killed off harmful bugs. Deep-fried goods are another “safer” option given that the contents have most likely been cooked at a very high temperature.

Tip 2: Eat where it's busy & locals are dining

A restaurant that's serving local people and is well-visited usually means a higher turnover of food. Higher food turnover = greater freshness, and less likelihood that it's been sitting around at unsafe temps.

While touristy restaurants can be luring at times, these can sometimes get away with lesser food standards since they don't have repeat customers.

Fun fact: I've only twice  had food poisoning while travelling, and we've sustained ourselves on street food for much of our travels. Both times I've fallen ill were in touristy restaurants with enormous English menus (once in France, once in China).

Tip 3: Watch for signs of food hygiene

If you're eating local in many places around the world, I will tell you now that the food standards won't be the same as your home country . Yes, people may touch your food with bare hands. Yes, much of it will not be properly stored. Nope, you won't die .

There are still some basic signs you can look for when deciding where to eat to avoid sickness. Not all the boxes may be checked, but here's some things to look for:

• Tongs or utensils used to handle food (as opposed to bare hands)
• Food covers or protectors such as saran wrap, pot lids, or spinning fans to keep flies off
• Dishes being made fresh (as opposed to already sitting out)
• Food is steaming/smoking hot
• Gloves and/or hair covers are in use
• Sinks with soap and water for staff (more common in restaurants as opposed to food stalls)

Tip 4: Wash YOUR hands!

Your very own fingers can be responsible for picking up tummy-gurgling bacteria and stuffing it straight into your body. Always try to wash your hands before you eat and/or use sanitizer at the very least!

Tip 5: Drink safe water & ice

Unclean water is a common source of illness for travellers. Luckily, knowing what to look for and how to treat water yourself is easy peasy!

Check bottled water carefully

Buying a bottled drink? Check that the seal is intact as bottled beverages (especially water) can sometimes be refilled with unclean sources. When in serious doubt, you can opt for sparkling water or soda since it will be noticeably carbonated. Ideally for the environment and costs, you should avoid bottled water and bring your own instead.

Drink clean ice

Wary of ice? You needn't say no, but check that the cubes are uniform  (e.g. as opposed to home-made cubes with tap water). In many places restaurants or stalls use filtered ice that's delivered. This is usually recognizable by a consistent shape, such as tube-like cylinders.

Drink safe tap water (or make it safe yourself)

Finally, you could invest in a portable water filter to purify your water, like a  Steripen , which we have. It's pricey but pays for itself after many uses, and is essential if camping or doing more remote travel.

Tip 6: Be dairy wary

As an avid dairy lover myself, I'll tell you now that you needn't avoid dairy for fear of getting sick when travelling. However , because dairy has live bacteria in it that can go “off”, a bit more caution is wise when consuming it, especially in developing regions. A few quick tips:

• Check how dairy goods are stored . Are they kept cold? Or left at room temp? How reliable is the refrigeration (i.e. are power outages common?)
• Check the consistency of the food . Does it look like it has melted? Ice cream for example, can commonly cause stomach ailments if it has the chance to melt and then bacteria to grow. Check the shape (especially on packaged ice creams) to see if it appears to have melted and morphed, then been re-frozen.
• Check how dairy goods are served . Are they cold when they should be? Or lukewarm?
• Do a smell and taste test. Is the scent or taste sour or off? Does it still smell and taste like you expect it should?

Tip 7: Eat local – not foreign – cuisine

Typically local food is more likely to be prepared safely. Dishes that are native to the area are far more likely to be made properly and promptly.

Tip 8: Opt for fruits and veggies with peels

Given this, the safest options for fruits and veggies include those with peels, as this removes potential contaminant “holders” revealing an untouched inside for eating. Here are some examples of common fruit & veg options with peels:

Note: you needn't steer clear of foods that don't have peels. But if in doubt or if you cannot wash fruits and veggies, the above suggestions can pose less of a risk.

Tip 9: Check that meat is cooked & stored safely

Look at how the meat is stored and handled

• Is it kept cool, on ice, or in a fridge? If at room temp, how long has it likely been there (i.e. how busy is the vendor)?
• Is the meat covered? Are bugs being kept off (e.g. with fans or lids), or are flies freely landing on it?

Check if & how the meat is cooked and kept warm

• Look at the inside of the meat. Is it pink or raw looking? Is it hot , or just cool/lukewarm?
• How is it cooked? Is it being kept over a few measly coals or a blazing fire?

Most street meat vendors don't  follow “regular” food standards, but that shouldn't scare you off. When in doubt, stick to our above tips. At minimum, look for food that's hot and/or vendors that are busy!

How do I know if I have food poisoning?

The signs and symptoms are fairly simple and can include any of the following:

• Nausea and/or vomiting
• Stomach cramps
• Loss of appetite
• Weight loss
• Muscle aches

How to manage food poisoning while travelling

1. stay hydrated.

It is far more important to drink than eat when ill with food poisoning. Your body is losing salts and electrolytes through diarrhea and vomiting. You need to replace these with electrolyte-rich fluids (i.e. not just water).

So, what to drink   in addition to H2O? Juice, coconut water, popsicles, rehydration drinks like Gatorade/Powerade, or rehydration salts are all great options for replacing the lost salts and electrolytes.

Now, if you're truly bedridden, super thrifty, or unable to buy anything besides water, you can make your own easy rehydration fluid with these ingredients.

DIY oral rehydration recipe:

• 1 litre of clean water (if unsure whether water is clean, boil for at least 60 seconds and let cool)
• 6 teaspoons of sugar (if in a hotel, can usually find with coffee sets)
• 1/2 teaspoon of salt (salt packets easily findable at fast food chains)

Dissolve this mixture and drink. Easy!

2. Check your urine colour and frequency

Yes, that's right, you gotta examine your pee and  think about how often you're going. Your urine is a reflection of your hydration . Not peeing often, and only peeing dark, tea-coloured urine is a sign of dehydration. If you're still peeing fairly regularly and it's lighter or clear-coloured, then you are still hydrated. So keep an eye on your wee!

3. Rest up & lay off the alcohol

Take it easy while your sick – your body needs time to heal. Avoiding alcohol and parties is a good idea as these aren't so friendly on the digestive tract.

4. Stick to bland foods and avoid dairy

Excessive diarrhea can temporarily destroy the mini hair-like structures in your intestines called cilia. These are needed to break down foods like dairy. This means it's wise to  lay off dairy products for at least a few days after diarrhea (or risk it going right through you).

Other foods to avoid include spicy, greasy eats which may be a bit harsh on weakened tummies. Bland foods like bread, crackers, dry cereal, and rice may be more easily tolerated.

5. Top up on probiotics

While the scientific jury is still out on whether these are an absolute “yes” for managing diarrhea, I opt for these as part of any gut recovery and illness prevention. Digestive ailments wipe out the “good” bacteria in your gut. Replacing these with probiotics can help you ease your way back to normal!

Probiotics usually come in tablet or liquid form and do not require a prescription. You may want to pick some up before a trip, as they can be harder to find in pharmacies overseas. If you can, it's best to keep probiotics refrigerated. Probiotics are also naturally-occurring in food & drink like kimchi, kombucha, sauerkraut, miso soup, pickles, tempeh, and more.

When to seek medical attention

Signs you should seek medical attention for food poisoning:

• Diarrhea is bloody
• Diarrhea/vomiting does not resolve after a few days
• You cannot manage to stay hydrated orally
• You have severe signs of dehydration (e.g. sunken eyes, dry lips or mouth, concentrated urine &/or not urinating often, dizziness/blacking out, vomit is green/bile coloured)

Preventing Food Poisoning: The Thrifty Gist

• Always look for steaming hot foods and busy vendors
• Dine where the locals do
• If you get sick, rehydrate early and often with more than just water (e.g. juice, coconut water)
• When in doubt &/or feeling quite unwell, seek medical attention

Street food is an essential part of travel and experiencing other cultures, and one shouldn't steer clear of trying local eats out of fear. Knowing what to look for and how to take care of yourself is key. So fear not, and eat up. Happy dining!

Have a tip or trick for preventing tummy troubles on the road? Leave a thought below!

Food Poisoning Symptoms

• When to See a Doctor
• Serious Health Problems
• How Soon Symptoms Start
• Report Food Poisoning

You can get sick with food poisoning after swallowing certain germs, like Salmonella or E. coli . Your symptoms may vary, depending on the germ you swallowed. Symptoms can range from mild to serious and can last for a few hours or several days.

The most common symptoms of food poisoning are:

• Stomach pain or cramps

If you have diarrhea or vomiting, be sure to drink plenty of fluids to prevent dehydration (not having enough water in your body).

Should I See a Doctor for Food Poisoning?

See a doctor if you have any symptoms that are severe, including:

• Bloody diarrhea
• Diarrhea that lasts more than 3 days
• High fever (temperature over 102°F)
• Vomiting so often that you cannot keep liquids down
• Signs of dehydration, which include not urinating (peeing) much, a dry mouth and throat, feeling dizzy when standing up

See your doctor if you are pregnant and have a fever and other flu-like symptoms. Some mild infections can cause problems with pregnancy.

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Serious Health Problems and Long-Term Effects From Food Poisoning

Most people have mild illnesses, but some infections spread by food are serious or even life-threatening. Some people may need to be hospitalized, and some illnesses lead to other health problems, including:

• Kidney damage
• Hemolytic uremic syndrome (HUS), which can cause kidney failure
• Brain and nerve damage

For some people, these health problems can last for weeks or months after recovering from the foodborne illness. For others, they never go away.

How Soon Do Symptoms Start?

Some germs make you sick within a few hours after you swallow them. Others may take a few days to make you sick. This table provides details about the symptoms caused by different germs, when they usually start, and common sources for those germs. Search the table for symptoms you are having.

Some germs make you sick within a few hours after you swallow them. Others may take a few days to make you sick. This list provides details about the symptoms caused by different germs, when they usually start, and common sources for those germs. Review the list for symptoms you are having.

30 minutes to 8 hours

Nausea, vomiting, stomach cramps, diarrhea

• Germ: Staphylococcus aureus (Staph food poisoning)
• Common food sources: Foods that are not cooked after handling, such as sliced meats, puddings, pastries, and sandwiches

Within 24 hours

Watery diarrhea, nausea, stomach cramps, vomiting, fever, chills

• Germ: Vibrio
• Common food sources: Raw or undercooked shellfish, particularly oysters

6 to 24 hours

Diarrhea, stomach cramps that last for less than 24 hours—vomiting and fever are  not  common

• Germ: Clostridium perfringens
• Common food sources: Meat, poultry , gravies, and other foods cooked in large batches and held at an unsafe temperature

6 hours to 6 days

Diarrhea (can be bloody), fever, stomach cramps, vomiting

• Germ: Salmonella
• Common food sources: Raw or undercooked chicken , turkey, and other meats; eggs ; unpasteurized (raw) milk and juice; raw fruits and vegetables
• Other sources: Many animals , including backyard poultry , reptiles and amphibians , and rodents (pocket pets)

12 to 48 hours

Diarrhea, vomiting, nausea, stomach pain—fever, headache, and body aches are also possible

• Germ: Norovirus
• Common food sources: Leafy greens , fresh fruits , shellfish (such as raw oysters), contaminated water
• Other sources: infected person, touching surfaces that have the virus on them

18 to 36 hours

Difficulty swallowing, muscle weakness, double or blurred vision, drooping eyelids, slurred speech, and difficulty moving eyes – symptoms start in the head and move down as the illness gets worse

• Germ: Clostridium botulinum (Botulism)
• Common food sources: Improperly canned or fermented foods , homemade illicit alcohol  (pruno).

2 to 5 days

Diarrhea (often bloody), fever, stomach cramps

• Germ: Campylobacter
• Common food sources: Raw or undercooked poultry , raw (unpasteurized) milk , contaminated water
• Other sources: Pets (including cats and dogs)

3 to 4 days

Severe stomach cramps, diarrhea (often bloody), vomiting

• Germ: E. coli (Escherichia coli)
• Common food sources: Raw or undercooked ground beef , raw (unpasteurized) milk and juice, raw vegetables (such as lettuce ), raw sprouts , and contaminated water
• Long-term effects: Around 5­­–10% of people diagnosed with  E. coli develop a life-threatening health problem called hemolytic uremic syndrome

Watery diarrhea, loss of appetite, weight loss, stomach cramps, bloating, increased gas, nausea, fatigue

• Germ: Cyclospora
• Common food sources: Raw fruits or vegetables and herbs

Fever and flu-like symptoms (such as muscle aches and fatigue), headache, stiff neck, confusion, loss of balance, and seizures

• Germ: Listeria  (invasive illness)
• Common food sources: Queso fresco and other soft cheeses , raw sprouts , melons , hot dogs, pâtés, deli meats , smoked fish , and raw (unpasteurized) milk
• People who are pregnant : Infections during pregnancy can lead to miscarriage, stillbirth, premature delivery, or life-threatening infection of the newborn. Call the doctor right away if you have a fever and feel more tired and achy than usual.

* Most often older adults and people with weakened immune systems

• People With a Higher Risk of Food Poisoning
• Foods That Can Cause Food Poisoning
• How to Prevent Food Poisoning
• Foodborne Outbreaks
• Safer Food Choices
• Foodborne Germs

If you think you or someone you know got sick from food, please report it to your local health department . Report it even if you don’t know what food made you sick. Reporting an illness can help public health officials identify a foodborne disease outbreak and keep others from getting sick.

To receive regular CDC updates on food safety, enter your email address:

• FoodSafety.gov external
• Estimates of Foodborne Illness in the U.S.
• Foodborne Illness Surveillance Systems
• Environmental Health Services

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Food and Drink Considerations When Traveling

Contaminated food or drinks may cause travelers’ diarrhea and other diseases, which can disrupt your travel. Learn how to incorporate safer eating and drinking habits to reduce your chances of getting sick when you travel. Always wash hands with soap and water before eating and before prepping food. If soap and water are not readily available, you can use an alcohol-based hand sanitizer that contains at least 60% alcohol.

Food Considerations When Traveling

Avoid lukewarm food: Cold food should be served cold, and hot food should be served hot. If you’re selecting food from a buffet or salad bar, make sure the hot food is steaming and the cold food is chilled. Germs that cause food poisoning grow quickly when food is in the danger zone, between 40°F and 140°F.

Dry or packaged foods: Most germs require a damp environment to grow, so foods that are dry, such as potato chips, are usually safe. Additionally, food in factory-sealed containers, such as canned tuna or packaged crackers, are usually safe if they were not opened or handled by another person.

Baby formula:  If preparing baby formula, make sure to use a safe source of water per the guidance below. See safety guidance for formula preparation and storage .

Raw foods : Avoid eating raw foods. Fruits or vegetables may be safer to eat if you can peel them yourself or wash them in bottled or disinfected water.

• Stay away from cut-up fruit or vegetables. They may have been contaminated during preparation. 
• Avoid eating fresh salads, even if finely cut or shredded. They may be contaminated with human or animal waste that even clean water can’t wash off.
• Avoid fresh salsas, condiments, and other sauces made from raw fruits or vegetables.
• Avoid eating raw meat or seafood, including items “cooked” with citrus juice, vinegar, or other acidic liquid (such as ceviche).

Street food : Avoid eating food from street vendors. If you choose to eat street food, follow the same food safety rules as you would with other foods. For example, avoid raw vegetables and eat food cooked and steaming hot.

Bushmeat : Avoid eating bushmeat. Bushmeat refers to local wild game, generally animals not typically eaten in the United States, such as bats, monkeys, or rodents. Bushmeat can be a source of animal-to-human spread of diseases, such as Ebola. 

Drink Considerations When Traveling

Tap water:  Do not drink the tap water in countries where the tap water might be contaminated. Avoid swallowing water when showering. Brush your teeth with bottled or disinfected water. Tap water can be  disinfected  by boiling, filtering, or chemically treating it.

When visiting places with unknown water quality,  treat your water to make sure it is safe to drink .

Ice : Do not use ice in destinations with limited access to clean water or where there is a concern about contaminated drinking water because it was likely made with tap water.

Bottled or canned drinks : Drinks from unopened, factory-sealed bottles or cans are safer than tap water; however, use caution as vendors in some countries may replace bottled water with untreated water. Sometimes, a drop of glue can be used to mimic the factory seal. Carbonated drinks in bottles or cans, such as sodas or sparkling water, are typically safe because the bubbles indicate that the bottle was sealed at the factory and not tampered with. Avoid drinks that have ice.

Hot drinks : Hot coffee or tea should be safe if it is served steaming hot. It’s okay to let it cool before you drink. Do not drink coffee or tea that is served warm or at room temperature. Be careful about adding things that may be contaminated to your hot drinks, such as cream or lemon. Sugar is usually okay to eat because it is a dry food.

Milk : Pasteurized milk from a sealed bottle is usually safe to drink. Do not drink milk stored in open containers, such as pitchers, that may have been sitting at room temperature; this includes cream for coffee or tea. Unpasteurized foods carry risks for all travelers; however, it is especially important for pregnant women or people who have a weakened immune system to avoid unpasteurized milk, cheese, and yogurt.

Alcohol : The alcohol content of most liquors kills germs that may have been present in alcohol. When choosing mixers, such as fruit juices, follow the recommendations about what types of food and drink are least likely to have germs. Avoid drinks that have ice.

Fountain drinks : Sodas from a fountain, such as ones in restaurants, are made by carbonating water and mixing it with flavored syrup. Since the water most likely came from the restaurant’s tap, do not drink fountain drinks.

Freshly squeezed juice : Avoid fruit juice, and food and drinks made with freshly squeezed juice made by others. It is fine to drink fruit juice or eat ice pops and other treats if you washed/peeled the fruit in bottled or treated water and squeezed the juice yourself.

More Information

• CDC Yellow Book: Food and Water Precautions
• Food Safety
• Avoid Contaminated Water
• WHO/UNICEF Joint Monitoring Programme for Water Supply, Sanitation and Hygiene (JMP)
• U.S. Government Global Water Strategy
• U.S. Department of State Country Information Pages

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Avoiding Food Poisoning While Traveling

by tfyl | Sep 21, 2016 | On The Road , Travel Tips

• On The Road

A lot of people get really paranoid about getting food poisoning when going traveling. It’s an understandable concern. No one wants to spend a week stuck inside sprinting between the bed and the toilet, especially if in a hostel, when you could be out enjoying yourself and exploring whatever wonderful location you’re fortunate enough to find yourself in.

The truth is though, food poisoning actually happens far less frequently that you would think given the stories you hear. Plus there are steps you can take to reduce the chance of you getting food poisoning in the first place, without having to change your behavior and eating habits to such an extent as to not be able to enjoy yourself. Spending your entire time traveling being overly cautions of everything you eat is not going to make for an enjoyable trip.

I’ve been traveling for almost two years now in Asia and have had food poisoning only once so far *touches wood*. And that’s even with having spent two months in  India , a location notorious for food poisoning (although most just refer to it as Delhi Belly there). But I don’t worry about it constantly either. In fact there’s only five things I’ve done to give myself the best chance of avoiding food poisoning and I partake in a lot of behaviours you wouldn’t expect for someone who’s had food poisoning so infrequently.

Top 5 ways to Avoid Getting Food Poisoning While Traveling

1. eat live natural yoghurt.

The “bad” bacteria that causes food poisoning in each location is different. Therefore to help your body out with being able to fight that particular type of bad bacteria in the area you are visiting as soon as you arrive eat some local  live natural yoghurt. This will contain the “good” bacteria of that area and therefore better prepare your stomach to fight any local bad bacteria you may ingest. Make sure it is  live  yoghurt though as otherwise it won’t contain the good bacteria that you want.

Taking probiotic tablets will also help with increasing your stomach strength in general so it’s worth taking them for a while before your trip and once on the road. This will be especially important if you have to take antibiotics at anypoint as they weaken your body’s ability to fight off bad bacteria. The live yoghurt and probiotics will help build this back up again though.

2. Don’t go on a cleanse

Depending on where you’re traveling, and your lifestyle preferences, you may be tempted to do a cleanse at some point on your travels. I, in fact, was actively encouraged (read practially bullied) to do one when doing Yoga Teacher Training in the  north of India . Don’t do it. No matter how many other people you know who are doing it, how much pressure there might be on you or how good you think it might make you feel afterwards. A cleanse may make you temporarily feel good but it will greatly increase your risk of getting food poisoning. The reason for this is because cleanses literally strip everything out of the digestive system, good or bad. So as well as getting any toxins out you’ll also clear out the good bacteria that would have protected you from if you do happen to eat something that is contaminated.

3. Ease yourself in

A lot of the instances of “food poisoning” that travelers suffer are actually nothing more than the body not being used to the particular bacteria of an area. A local could have eaten the exact same meal as you and have been absolutely fine, because their bodies have built up a resistance to that bacteria. Give your body a chance to do the same as well by easing yourself in gently. If you’re just arrived in a county you’ve never been to before don’t go all out and try every single local delicacy they have one after the other for every meal. Start simple, with simple foods that have the lowest risk of containing harmful bacteria first and then add more variation in over time. This way your tolerance to local bacteria will gradually build and you can be more and more adventurous with what you eat as time goes on.

4. Eat vegetarian where possible

I have actively spent time building up resistance to the bacteria in any area I’m visiting along my travels but by far one of the largest contributing factors to having only had food poisoning once while traveling Asia for two years is the fact that I’m a vegetarian .

I do technically eat fish too but only very rarely so my diet is almost completely vegetarian most of the time. Whether or not you eat meat makes a big difference to the risk of you getting food poisoning. Two of the highest risk factors for food poisoning when traveling are unsanitary water and contaminated meat. As you’ll see below you don’t actually need to worry about the water situation as much as you might think (as long as you don’t drink it that is) so that just leaves meat that’s creating the biggest risk. I know for a lot of meat eaters the thought of giving up meat is well, horrible, but you might you might be pleasantly surprised in some of the places you visits.

Some places, like Bali , do vegetarian and vegan food so well that I know hardcore meat eaters who have visited those locations and haven’t missed meat in the slightest.

5. Eat local food

It might seem logical that you’d be safer eating the food that your body’s used to from back home when traveling but that’s not the case. Whist your body will be more familiar with food from back home the people cooking it where you are won’t be so the chances of a meal being prepared badly and leaving you at risk of food poisoning are much higher if you eat food that’s not usual for that area. It’s much safer to eat local food.

I have a good friend who lives in  India  and the only time her and her friends get food poisioning is when they go to the fancy Western places. They’re fine when they eat the local food. I’ve met countless other travelers with the same experience too. And it makes sense. Eat the local where possible.

Adopting just these above behaviors will make a big difference to your chances of getting food poisoning. You may notice that some of the key items people worry about a lot aren’t listed above, such as drinking ice or eating salad. That’s because whilst there are risks with these items, in most places you actually need to worry about them a lot less than you’d think.

How paranoid you actually need to be about food poisoning

Consuming ice.

The first time I ever travelled to Asia I was so paranoid about the ice. Even in bars in the middle of  Koh Tao  I was asking bar tenders not to use ice in drinks, which resulted in multiple scowls of disgust for my stupidity.

You see the thing is, and what I didn’t really think about at the time, having just always listened to people saying “DON’T DRINK THE ICE”, is that in most locations where they bother to make ice, and have access to freezers to do so, people are aware of the dangers of local water and so don’t use it to make the ice as they don’t want to poison themselves or their customers.

Me worrying about the ice in  Koh Tao  was actually just ridiculous because of course a place that touristy is not serving people ice made from local tap water. What I’ve fond since then is actually that in most places you’re fine to drink the ice, even where it’s less touristy.

I’ve had ice in my drinks in  India , drunk it in cold tea at the side of dirt track roads in  Indonesia  and actually in every single country I’ve been to in Asia. How cautious I have been about where I will accept ice from has varied by place. For example in  India , I didn’t just go around accepting ice from anyone, but when in areas frequented by tourists, sure I took the ice. In a lot of them, they’d even have signs up to reassure people that they didn’t use tap water for the ice. In most of the places I’ve been in Asia though, I’ve just drunk it. And I’ve never once had a problem as a result of it.

That’s not to stay there aren’t risks but almost two years in and nine countries in Asia later and it’s not caused me a problem once.

Strangely a lot of people don’t seem to worry about this one, which given the level of concern I see some people have about drinking ice in certain locations or using the local water in anyway is kind of bizarre.

It will be fine to eat ice cream in a lot of places HOWEVER if you are somewhere you wouldn’t feel comfortable having ice in your drink, don’t eat the ice cream either. After all ice cream contains a lot of frozen water. It’s pretty much the same thing.

Brushing your Teeth

Again I really worried about this one the first time I ever ventured out of Europe, always taking a bottle of water to the bathroom with me to brush my teeth.

Unless you plan on literally sucking the water out of your toothbrush, just brush you teeth from the tap, you will be fine*.

Salad and uncooked vegetables

Salad and uncooked vegetables washed in water that isn’t safe to drink of course come with a risk of food poisoning. That said though in most places, like with the ice, the salad and uncooked vegetables will have been treated in the correct way. Especially if you’re traveling in a third world country and are in a Western restaurant (it’s unlikely you’d find salad at a local place in most third world countries). They don’t want to give their customers food poisoning.

Working out whether you’re safe to eat the salad or uncooked vegetables in any location requires a judgment call each time but you need to be a lot less worried about it than you’d think.

Is the water safe?

I read a travel book not that long ago where the author said something to the effect of “Most of the water in the world is fine to drink”.

“Ummmmmmmmmm…….” I feel like a lot of people might get sick off that advice. A lot of the water in this world is not safe to drink from the tap. Sure it is in most Western Countries, but step outside of them and the answer is most likely that the water is not safe to drink.

If you’re EVER in doubt, don’t drink the tap water. Just buy a bottle of mineral or filtered water until you find out for sure if you can drink the tap water.

Even if you’re area where you can’t drink the tap water though, the above points still apply. Use common sense to judge the location you’re in and the real likelihood that they would have used the tap water to prepare your salad, ice cubes or anything else. More often than not the answer is that they wouldn’t have.

No matter what you do though, if you travel for long enough changes are you will get food poisoning at some point.

How to Cure Food Poisoning While Traveling

My general rule on food poisoning is, if it wants to come out there’s a reason for it. Your body needs to get rid of whatever it is, so don’t stop it from happening.

HOWEVER I have one exception to this rule; that is if you are going to be traveling that day.

If you’ve got a 12-hour bus, boat or whatever ride, yes absolutely take some  medicine  to stop the diarrhoea or vomiting. I always, always let me body just try to get rid of the food poisoning on it’s own but there are certain situations when traveling where you do just have to stop it happening for a bit so you can “safely” make it to your next destination.

Since I’m a believer in the “Oh just let it work it’s way out method” that has meant in the past I’ve left going to see a doctor about food poisoning much longer than I should have done. I had food poisoning once where I couldn’t eat anything for a week, lost over ½ a stone (4 kg), was crippled over in pain and unable to stand up straight because I was essentially starving. It took me about a week and a half to go to the doctor. I should have gone much sooner. Turns out the food poisoning I had could have given me brain damage because it’s a bacteria that effects the spinal cord**.

If the food position doesn’t just work its way out after a couple of days make sure you go get it checked out, no matter how much a trip to the doctor costs in whatever country you’re in. Remember your health is the MOST important thing. If you’re not alive anymore that’s going to cut your travels a lot shorter than the loss of a hundred or so pounds for a doctor’s visit.

It’s really not worth spending your whole trip being paranoid about food poisoning. Implement the 5 tips above to reduce your risk but accept that it may still happen at some point  no matter what you do  so you might as well enjoy yourself and worry about it if and when it happens. In fact the more cautious you are, the more likely you will be to get food poising as you won’t build up resistance!

Got any top tips you use for avoiding food poisoning while traveling? Let me know in the comments below so they can benefit everyone.

*I’m not a medical professional, this is just based on my own experience and that of others. Always use your own judgment as to what you’re comfortable with.

**I got this food poisoning in an extremely popular tourist area in Spain where it was safe to drink the tap water and most people wouldn’t have been paranoid about getting food poisoning! It can happen anywhere.

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How to Avoid Food Poisoning During Travel

Don’t let food poisoning ruin a business trip.

A few weeks ago while on the road, I experienced every travelers’ worst nightmare – food poisoning. Food poisoning is bad enough when you are in the comfort of your own home, but being stuck in a hotel room in a place that’s foreign to you is even worse. Nothing can ruin a business meeting, interview, or presentation quicker than a meal in a questionable restaurant beforehand. The CDC estimates that 1 in 6 Americans

The Center for Disease Control estimates that 1 in 6 Americans suffer from food poisoning annually, with most cases caused by food made in restaurants. This puts business travelers at a higher risk, since most meals are eaten in a restaurant .

What Causes Food Poisoning?

Food poisoning can be caused many factors that mostly relate to food handling. Some of the causes of food poisoning include improper storage, sanitation, and cooking temperatures. Unfortunately, most business travelers don’t have the luxury of having a home cooked meal when on the road. When restaurant dining is the only option, the likelihood of getting food poisoning rises, especially when traveling out of the country as water contamination may be an issue. While the food handling may be out of your control, there are are some things you can do to avoid ruining a business trip as a result of food poisoning.

How to Avoid Food Poisoning During Business Travel

If a restaurant’s cleanliness is questionable, avoid eating there. If you do not have a choice, opt for eating dry foods such as pastas and rice which are less likely to be contaminated. If you are dining at a buffet, be alert for how they are handling the food. If the cook uses the same knife for raw chicken as they do for cutting vegetables, cross contamination can occur causing a foodborne illness.

Don’t Go Raw

Undercooked meat and poultry are one of the biggest contributors to food poisoning. When traveling, decrease your chances by ordering meat well done and eggs fully cooked (no runny yolks or whites). When ordering chicken, cut the piece in half when it gets to you. There should be no pink color to the meat to ensure that it has been cooked properly through.

Practice Good Hygiene

Sometimes, we may think we are getting sick from the food we just ate, but in reality, we are getting sick from the germs and bacteria living on our hands. This is especially true when traveling to foreign countries. In foreign countries, we can be exposed to bacteria we have never come into contact with before, causing illness. The best way to avoid this contamination is to wash your hands before eating. You may be surprised to learn the menu is one of the dirtiest items in the restaurant, so be sure to wash your hands after you order.

The CDC has its own app called “Can I Eat This?”. The apps will ask you to select the country you are in and answer a few simple questions about what you’re thinking about eating or drinking. After the app receives that information, it will tell you whether it is likely to be safe. Download on GooglePlay or iTunes .

What do if you get Food Poisoning

No matter how cautious you are, you may still get a foodborne illness during  travel. If this should happen, put yourself first. While it may not be ideal to cancel on business, this is the best option to getting sick while in a meeting. Stay in your hotel room and once your stomach can handle it, consume only “dry” foods (pasta, white rice, crackers). Drink electrolyte high drinks such as Gatorade and drink lots of water to stay hydrated and ensure a faster recovery. If you are sick for longer than 24 hours, consider contacting a local doctor or walk-in clinic.

How do you avoid food poisoning during travel? Please comment below. 

Business Travel Life

Business Travel Life is an online resource supporting the road warrior lifestyle. We give business travelers the tools they need to maintain their wellness and productivity when traveling. The topics we cover include business travel tips, travel workouts, healthy travel hacks, travel products, general travel tips, and industry trends. Our goal is to make business travel a healthier experience – and to make healthy travel practices more accessible to all road warriors.

Alessia Pizzino

Alessia is currently a sophomore attending the State University of New York at Oswego. She is pursuing a major in Wellness Management and a double minor in Nutrition and Health Science. With these courses, she has developed a passion for promoting health and wellness in all aspects.

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• Traveler's diarrhea

Gastrointestinal tract

Your digestive tract stretches from your mouth to your anus. It includes the organs necessary to digest food, absorb nutrients and process waste.

Traveler's diarrhea is a digestive tract disorder that commonly causes loose stools and stomach cramps. It's caused by eating contaminated food or drinking contaminated water. Fortunately, traveler's diarrhea usually isn't serious in most people — it's just unpleasant.

When you visit a place where the climate or sanitary practices are different from yours at home, you have an increased risk of developing traveler's diarrhea.

To reduce your risk of traveler's diarrhea, be careful about what you eat and drink while traveling. If you do develop traveler's diarrhea, chances are it will go away without treatment. However, it's a good idea to have doctor-approved medicines with you when you travel to high-risk areas. This way, you'll be prepared in case diarrhea gets severe or won't go away.

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Traveler's diarrhea may begin suddenly during your trip or shortly after you return home. Most people improve within 1 to 2 days without treatment and recover completely within a week. However, you can have multiple episodes of traveler's diarrhea during one trip.

The most common symptoms of traveler's diarrhea are:

• Suddenly passing three or more looser watery stools a day.
• An urgent need to pass stool.
• Stomach cramps.

Sometimes, people experience moderate to severe dehydration, ongoing vomiting, a high fever, bloody stools, or severe pain in the belly or rectum. If you or your child experiences any of these symptoms or if the diarrhea lasts longer than a few days, it's time to see a health care professional.

When to see a doctor

Traveler's diarrhea usually goes away on its own within several days. Symptoms may last longer and be more severe if it's caused by certain bacteria or parasites. In such cases, you may need prescription medicines to help you get better.

If you're an adult, see your doctor if:

• Your diarrhea lasts beyond two days.
• You become dehydrated.
• You have severe stomach or rectal pain.
• You have bloody or black stools.
• You have a fever above 102 F (39 C).

While traveling internationally, a local embassy or consulate may be able to help you find a well-regarded medical professional who speaks your language.

Be especially cautious with children because traveler's diarrhea can cause severe dehydration in a short time. Call a doctor if your child is sick and has any of the following symptoms:

• Ongoing vomiting.
• A fever of 102 F (39 C) or more.
• Bloody stools or severe diarrhea.
• Dry mouth or crying without tears.
• Signs of being unusually sleepy, drowsy or unresponsive.
• Decreased volume of urine, including fewer wet diapers in infants.

It's possible that traveler's diarrhea may stem from the stress of traveling or a change in diet. But usually infectious agents — such as bacteria, viruses or parasites — are to blame. You typically develop traveler's diarrhea after ingesting food or water contaminated with organisms from feces.

So why aren't natives of high-risk countries affected in the same way? Often their bodies have become used to the bacteria and have developed immunity to them.

Risk factors

Each year millions of international travelers experience traveler's diarrhea. High-risk destinations for traveler's diarrhea include areas of:

• Central America.
• South America.
• South Asia and Southeast Asia.

Traveling to Eastern Europe, South Africa, Central and East Asia, the Middle East, and a few Caribbean islands also poses some risk. However, your risk of traveler's diarrhea is generally low in Northern and Western Europe, Japan, Canada, Singapore, Australia, New Zealand, and the United States.

Your chances of getting traveler's diarrhea are mostly determined by your destination. But certain groups of people have a greater risk of developing the condition. These include:

• Young adults. The condition is slightly more common in young adult tourists. Though the reasons why aren't clear, it's possible that young adults lack acquired immunity. They may also be more adventurous than older people in their travels and dietary choices, or they may be less careful about avoiding contaminated foods.
• People with weakened immune systems. A weakened immune system due to an underlying illness or immune-suppressing medicines such as corticosteroids increases risk of infections.
• People with diabetes, inflammatory bowel disease, or severe kidney, liver or heart disease. These conditions can leave you more prone to infection or increase your risk of a more-severe infection.
• People who take acid blockers or antacids. Acid in the stomach tends to destroy organisms, so a reduction in stomach acid may leave more opportunity for bacterial survival.
• People who travel during certain seasons. The risk of traveler's diarrhea varies by season in certain parts of the world. For example, risk is highest in South Asia during the hot months just before the monsoons.

Complications

Because you lose vital fluids, salts and minerals during a bout with traveler's diarrhea, you may become dehydrated, especially during the summer months. Dehydration is especially dangerous for children, older adults and people with weakened immune systems.

Dehydration caused by diarrhea can cause serious complications, including organ damage, shock or coma. Symptoms of dehydration include a very dry mouth, intense thirst, little or no urination, dizziness, or extreme weakness.

Watch what you eat

The general rule of thumb when traveling to another country is this: Boil it, cook it, peel it or forget it. But it's still possible to get sick even if you follow these rules.

Other tips that may help decrease your risk of getting sick include:

• Don't consume food from street vendors.
• Don't consume unpasteurized milk and dairy products, including ice cream.
• Don't eat raw or undercooked meat, fish and shellfish.
• Don't eat moist food at room temperature, such as sauces and buffet offerings.
• Eat foods that are well cooked and served hot.
• Stick to fruits and vegetables that you can peel yourself, such as bananas, oranges and avocados. Stay away from salads and from fruits you can't peel, such as grapes and berries.
• Be aware that alcohol in a drink won't keep you safe from contaminated water or ice.

Don't drink the water

When visiting high-risk areas, keep the following tips in mind:

• Don't drink unsterilized water — from tap, well or stream. If you need to consume local water, boil it for three minutes. Let the water cool naturally and store it in a clean covered container.
• Don't use locally made ice cubes or drink mixed fruit juices made with tap water.
• Beware of sliced fruit that may have been washed in contaminated water.
• Use bottled or boiled water to mix baby formula.
• Order hot beverages, such as coffee or tea, and make sure they're steaming hot.
• Feel free to drink canned or bottled drinks in their original containers — including water, carbonated beverages, beer or wine — as long as you break the seals on the containers yourself. Wipe off any can or bottle before drinking or pouring.
• Use bottled water to brush your teeth.
• Don't swim in water that may be contaminated.
• Keep your mouth closed while showering.

If it's not possible to buy bottled water or boil your water, bring some means to purify water. Consider a water-filter pump with a microstrainer filter that can filter out small microorganisms.

You also can chemically disinfect water with iodine or chlorine. Iodine tends to be more effective, but is best reserved for short trips, as too much iodine can be harmful to your system. You can purchase water-disinfecting tablets containing chlorine, iodine tablets or crystals, or other disinfecting agents at camping stores and pharmacies. Be sure to follow the directions on the package.

Follow additional tips

Here are other ways to reduce your risk of traveler's diarrhea:

• Make sure dishes and utensils are clean and dry before using them.
• Wash your hands often and always before eating. If washing isn't possible, use an alcohol-based hand sanitizer with at least 60% alcohol to clean your hands before eating.
• Seek out food items that require little handling in preparation.
• Keep children from putting things — including their dirty hands — in their mouths. If possible, keep infants from crawling on dirty floors.
• Tie a colored ribbon around the bathroom faucet to remind you not to drink — or brush your teeth with — tap water.

Other preventive measures

Public health experts generally don't recommend taking antibiotics to prevent traveler's diarrhea, because doing so can contribute to the development of antibiotic-resistant bacteria.

Antibiotics provide no protection against viruses and parasites, but they can give travelers a false sense of security about the risks of consuming local foods and beverages. They also can cause unpleasant side effects, such as skin rashes, skin reactions to the sun and vaginal yeast infections.

As a preventive measure, some doctors suggest taking bismuth subsalicylate, which has been shown to decrease the likelihood of diarrhea. However, don't take this medicine for longer than three weeks, and don't take it at all if you're pregnant or allergic to aspirin. Talk to your doctor before taking bismuth subsalicylate if you're taking certain medicines, such as anticoagulants.

Common harmless side effects of bismuth subsalicylate include a black-colored tongue and dark stools. In some cases, it can cause constipation, nausea and, rarely, ringing in your ears, called tinnitus.

• Feldman M, et al., eds. Infectious enteritis and proctocolitis. In: Sleisenger and Fordtran's Gastrointestinal and Liver Disease: Pathophysiology, Diagnosis, Management. 11th ed. Elsevier; 2021. https://www.clinicalkey.com. Accessed May 25, 2021.
• LaRocque R, et al. Travelers' diarrhea: Microbiology, epidemiology, and prevention. https://www.uptodate.com/contents/search. Accessed May 26, 2021.
• Ferri FF. Traveler diarrhea. In: Ferri's Clinical Advisor 2023. Elsevier; 2023. https://www.clinicalkey.com. Accessed April 28, 2023.
• Diarrhea. National Institute of Diabetes and Digestive and Kidney Diseases. https://www.niddk.nih.gov/health-information/digestive-diseases/diarrhea. Accessed April 27, 2023.
• Travelers' diarrhea. Centers for Disease Control and Prevention. https://wwwnc.cdc.gov/travel/yellowbook/2020/preparing-international-travelers/travelers-diarrhea. Accessed April 28, 2023.
• LaRocque R, et al. Travelers' diarrhea: Clinical manifestations, diagnosis, and treatment. https://www.uptodate.com/contents/search. Accessed May 26, 2021.
• Khanna S (expert opinion). Mayo Clinic. May 29, 2021.
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Food Safety for Road Trips

Planning a road trip? Don’t forget to pack food safety. When eating and drinking while traveling on the road, follow important food safety principles and procedures, so your trip will be memorable –  for all the right reasons.

Minimum Food Safety for Road Trips

The basic rules when it comes to food safety while traveling are to:

• Keep hot foods hot and cold foods cold . Also, a fully packed cooler keeps food colder longer than a partially filled one.
• Proper hand washing. Wash your hands with soap and water before you eat and after you use the bathroom. Use an alcohol-based hand sanitizer when soap and water aren’t available.

Temperature “Danger Zone”

Leaving food out too long at room temperature can cause bacteria to grow to dangerous levels that can cause illness. Bacteria grow most rapidly in the range between 40°F and 140°F, doubling in number in as little as 20 minutes. This range of temperatures is called the “Danger Zone”. Track the time that food stays out in the open air temperature. Throw out any perishable foods that have been out at air temperature for 2 hours or more – and only in 1 hour if the temperature is over 90°F.

Food Safety Prep – Before the Road Trip

• Keep cold food cold. Place cold food in coolers with frozen gel packs or ice. Stashing it at 40°F or below prevents bacterial growth. Meat and poultry may be packed while it is still frozen; in that way it stays colder longer.
• Be sure to keep raw meat and poultry wrapped separately from cooked foods, or foods meant to be eaten raw such as fruits.
• Rinse all fresh produce under running tap water before packing it in a cooler, including produce with peel-away skins or rinds.
• Consider packing beverages in one cooler and perishable foods in another – since you are likely to grab beverages most often.
• Keep hot food hot. That means your best bet when packing is to take a pass on hot food unless you have a portable heating unit that can be safely used.

Food Safety on the Road

• Remember to wash hands with soap and water during food preparation, especially between tasks.
• If you can’t get to a restroom to wash your hands with soap and water, pack moist towelettes or a hand sanitizer to clean up before digging in.
• Don’t let food sit out unrefrigerated for more than two hours; in hot weather (above 90°F), the time is reduced to one hour.
• In hot weather, transport food in a cooler (packed with ice or ice packs) in the back seat of an air-conditioned car – instead of the trunk.
• If you don’t have access to a cooler, try packing frozen juice boxes or bottles of water for a hydrating refresher that will also help keep other foods around them cool.
• If you plan to cook family favorites like hamburgers, hotdogs or chicken breasts at home to take with on your trip, remember to cook to proper temperatures : hamburgers (at least 160°F), hot dogs (reheated to 160°F), and chicken (165°F).
• Consider packing easy-to-transport, shelf-stable foods : single-serve boxes of cereal, trail mix, popcorn, single-serve applesauce, cans of tuna peanut butter sandwiches, fresh fruit, carrots or celery.
• Don’t forget that carry-out and fast-food are also susceptible to food poisoning . Eat fast food within two hours; in hot weather (above 90°F), the time is reduced to one hour.

To ensure a memorable road trip – for the right reasons – make sure to follow important food safety principles and procedures.

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Food Safety for Road Trips

Planning a road trip? Don’t forget to pack food safety. When eating and drinking while traveling on the road, follow important food safety principles and procedures, so your trip will be memorable –  for all the right reasons.

Minimum Food Safety for Road Trips

The basic rules when it comes to food safety while traveling are to:

• Keep hot foods hot and cold foods cold . Also, a fully packed cooler keeps food colder longer than a partially filled one.
• Proper hand washing. Wash your hands with soap and water before you eat and after you use the bathroom. Use an alcohol-based hand sanitizer when soap and water aren’t available.
• Learn about foodborne pathogens, cross contamination, hot and cold food holding, personal hygiene and how to prevent foodborne illnesses.
• Food Manager Training & ANSI Certification - $99.00
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Temperature “Danger Zone”

Leaving food out too long at room temperature can cause bacteria to grow to dangerous levels that can cause illness. Bacteria grow most rapidly in the range between 40°F and 140°F, doubling in number in as little as 20 minutes. This range of temperatures is called the “Danger Zone”.

Track the time that food stays out in the open air temperature. Throw out any perishable foods that have been out at air temperature for 2 hours or more – and only in 1 hour if the temperature is over 90°F.

Food Safety Prep – Before the Road Trip

• Keep cold food cold. Place cold food in coolers with frozen gel packs or ice. Stashing it at 40°F or below prevents bacterial growth. Meat and poultry may be packed while it is still frozen; in that way it stays colder longer.
• Be sure to keep raw meat and poultry wrapped separately from cooked foods, or foods meant to be eaten raw such as fruits.
• Rinse all fresh produce under running tap water before packing it in a cooler, including produce with peel-away skins or rinds.
• Consider packing beverages in one cooler and perishable foods in another – since you are likely to grab beverages most often.
• Keep hot food hot. That means your best bet when packing is to take a pass on hot food unless you have a portable heating unit that can be safely used.

Food Safety on the Road

• Remember to wash hands with soap and water during food preparation, especially between tasks.
• If you can’t get to a restroom to wash your hands with soap and water, pack moist towelettes or a hand sanitizer to clean up before digging in.
• Don’t let food sit out unrefrigerated for more than two hours; in hot weather (above 90°F), the time is reduced to one hour.
• In hot weather, transport food in a cooler (packed with ice or ice packs) in the back seat of an air-conditioned car – instead of the trunk.
• If you don’t have access to a cooler, try packing frozen juice boxes or bottles of water for a hydrating refresher that will also help keep other foods around them cool.
• If you plan to cook family favorites like hamburgers, hotdogs or chicken breasts at home to take with on your trip, remember to cook to proper temperatures : hamburgers (at least 160°F), hot dogs (reheated to 160°F), and chicken (165°F).
• Consider packing easy-to-transport, shelf-stable foods : single-serve boxes of cereal, trail mix, popcorn, single-serve applesauce, cans of tuna peanut butter sandwiches, fresh fruit, carrots or celery.
• Don’t forget that carry-out and fast-food are also susceptible to food poisoning . Eat fast food within two hours; in hot weather (above 90°F), the time is reduced to one hour.

To ensure a memorable road trip – for the right reasons – make sure to follow important food safety principles and procedures.

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Camping and Outdoor Poison Dangers

Camping and outdoor activities can be a fun, but leaving the crowded city to enjoy the outdoors does not mean you should leave poison prevention behind. Poison dangers are everywhere. Here are some common poison hazards to look out for when you are camping, backpacking, or enjoying the outdoors.

Food Poisoning Food poisoning is a common ailment. It is estimated that every year, 1 in 6 Americans get sick with a foodborne illness. There are steps you can take to prevent food poisoning from ruining a trip.

Wash hands and work surfaces thoroughly before, during, and after preparing food at your campsite. Germs can survive in many places, including cutting boards and utensils. Cross-contamination can happen when bacteria transfers from other foods, cutting boards, or utensils. To avoid cross-contamination, keep raw meat, poultry, seafood, and eggs, separate from other foods.

When cooking outdoors over a campfire or stove, remember to cook food to the correct internal temperature for that food type. Use a food thermometer to ensure that fresh cuts of beef, pork, ham, veal, lamb, and fish are cooked to 145°F, ground meats including beef, pork, veal, and lamb are cooked to 160° F, and poultry should be cooked to 165°F. Egg dishes should reach 160°F.

Harmful bacteria can thrive in the danger zone-between 40°F and 140°F. To be safe, keep hot foods at or above 140°F, and cold foods at or below 40°F. To keep foods cold, use at least two frozen sources in your cooler such as frozen gel packs, frozen boxed drinks, or ice. Blocks of ice will keep longer than cubes. Store leftovers in the cooler within 2 hours of cooking. If outdoor temperature is above 90°F, refrigerate food within 1 hour, since higher temperatures allow bacteria to grow quickly. Ensure the temperature of your cooler or trailer refrigerator is 40°F or below. Never store the cooler in a vehicle where temperatures are high, instead place in a cool, shaded area.

Alcohol Poisoning If you plan on drinking alcoholic beverages on your camping trip, remember to play it safe. Alcohol poisoning can have serious and sometimes deadly consequences. To prevent alcohol poisoning, drink in moderation. Avoid situations and drinking games that can pressure people to binge drink. Don’t drink alcohol while taking prescription medications unless you first consult with your doctor. Never leave alcoholic beverages out where children might drink them. Also, be aware of pets that may drink leftover alcohol, especially if poured out on the ground. Be on the safe side and never assume that it is okay to drink more than usual just because you are on vacation or will not be getting behind the wheel of a car.

Carbon Monoxide Poisoning Carbon monoxide (CO) is called the “silent killer” because the deadly gas is colorless, odorless, and tasteless. It is produced when fuel such as gas, oil, kerosene, wood, or charcoal is burned without enough oxygen in the environment to produce carbon dioxide. To prevent CO poisoning while camping, avoiding cooking or running a generator inside a tent or other enclosed space. Always use fuel-burning equipment outside in a well-ventilated area and never use close to tent or trailer doors or windows. Common symptoms of CO poisoning include headache, nausea, dizziness, and in severe cases, shortness of breath, vomiting, confusion, loss of consciousness and even death. If you suspect CO poisoning, get yourself or the person to fresh air immediately, and call for help.

Bites and Stings There are a few critters to avoid during outdoor activities. Mosquito and tick bites can put a damper on camping fun. To prevent bites, wear long pants, long-sleeves, and use an Environmental Protection Agency (EPA) approved insect repellant that contains one of these activate ingredients: DEET, picaridin, IR3535, oil of lemon eucalyptus, para-menthane-diol, or 2-undecanone.  DEET is not recommended for use in infants less than 2 months of age. If using a repellant containing DEET, the recommended DEET concentration for children 2 months and older no more than 30%. Ticks live in grassy, wooded areas. Walk in the center of trails and avoid bushy areas with tall grasses. Inspect gear, pets, children, and yourself for ticks after spending time in tick habitat. Keep insect repellant and other first aid products up and out of reach of small children.

Bee and hornet stings can also be a problem when camping. To avoid stings, wear closed-toe shoes when outside, do not wear scented soaps or perfumes since they may attract bees and hornets, and keep food covered until ready to eat. If stung, gently wash the area with soap and water and apply a cool compress. Seek medical attention immediately if a severe allergic reaction known as anaphylaxis occurs. These symptoms include difficulty breathing, hives or swelling, vomiting, and even loss of consciousness.

Rattlesnakes are common in some areas of Utah. Never try to catch or kill a snake and if you hear a rattle: be calm, stand still, and slowly walk away. If you or someone in your camp is bitten by a rattlesnake, stay calm, remove any jewelry or tight clothing in case of swelling, and then get the person to a health care facility as soon as possible. Do not apply a tourniquet nor attempt to cut or suck out the venom.

Wild Plants, Mushrooms, and Berries When exploring outdoors, never eat or touch an unknown plant or mushroom. Although berries can look harmless, it is never a good idea to eat them and teach children to never put them in their mouth. Avoid foraging for food since dangerous plants and mushrooms may look very similar to edible varieties. 

Be wary of poison ivy and poison oak. These plants are common in Utah and can cause severe rash if touched. Poison ivy usually grows as a vine in low shrubs and can produce flowers and even berries when the seasons change in the spring and fall. Poison oak looks similar and typically grow in shrubs.  To avoid contact with poison ivy and poison oak wear closed-toed shoes, long sleeves, and long pants to avoid exposing bare skin. Before leaving on a camping trip, research the destination area and learn about the poisonous plants, mushrooms, and berries you might encounter there. This may help you safely avoid them.

Call the Poison Control Center If you or someone else experiences a poison exposure during camping or outdoor activities, call poison control immediately for help at 1-800-222-1222. Utah Poison Control Center offers free, expert, and confidential advice 24 hours a day, 7 days a week, 365 days a year.

Author: Mary Jessie Floor, Assistant Health Educator, Utah Poison Control Center

• https://www.cdc.gov/foodsafety/food-poisoning.html
• https://www.foodsafety.gov/food-safety-charts/safe-minimum-cooking-temperature
• https://www.cdc.gov/vitalsigns/alcohol-poisoning-deaths/index.html
• https://www.cdc.gov/ticks/avoid/on_people.html
• https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/food-safety-while-hiking-camping-and-boating

ABOUT THE UTAH POISON CONTROL CENTER

The UPCC is a 24-hour resource for poison information, clinical toxicology consultation, and poison prevention education. The UPCC is a program of the State of Utah and is administratively housed in the University of Utah, College of Pharmacy. The UPCC is nationally certified as a regional poison control center.

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Food poisoning

Peer reviewed by Dr Colin Tidy, MRCGP Last updated by Dr Toni Hazell Last updated 22 Jan 2023

Meets Patient’s editorial guidelines

In this series: Diarrhoea Gastroenteritis Norovirus Campylobacter Salmonella Cryptosporidium

Food poisoning is an illness caused by eating and drinking food or drink which is contaminated by germs or toxins. Gastroenteritis is a gut infection with diarrhoea, tummy ache and sometimes being sick (vomiting). Diarrhoea is defined as 'loose or watery stools (faeces), usually at least three times in 24 hours'.

In this article :

What is food poisoning, food poisoning symptoms, when do i need to seek medical advice for food poisoning, what causes food poisoning, how is food poisoning diagnosed, how to treat food poisoning, what are the complications of food poisoning, how to prevent food poisoning.

Continue reading below

Food poisoning means getting sick from eating food with poisonous stuff in it. But not usually the kind of poisons used by the killer in an Agatha Christie story. Usually the poison comes from some type of germ.

Many types of germs can cause food poisoning, including bacteria, viruses and parasites. Common culprits include:

Campylobacter .

Salmonella .

Norovirus .

Rotavirus .

You are more likely to pick up food poisoning if you are not careful about how you store and handle food, and about what and where you eat or drink.

The main symptom is diarrhoea , often with being sick (vomiting) as well. Diarrhoea is defined as "loose or watery stools (faeces), usually at least three times in 24 hours". Blood or mucus can appear in the stools with some infections.

Crampy pains in your tummy (abdomen) are common. Pains may ease for a while each time you pass some diarrhoea.

You may feel hot one minute and cold and shivery the next , and achy all over. These are symptoms of a high temperature (fever) which sometimes develops along with the tummy symptoms.

If vomiting occurs, it often lasts only a day or so but sometimes longer. Diarrhoea often continues after the vomiting stops and commonly lasts for several days or more. Slightly loose stools may persist for a week or so further before a normal pattern returns. Sometimes the symptoms last longer.

The vomiting and diarrhoea usually start hours or a very few days after eating the infected food. Afterwards, you often feel drained and washed out for a few days, while you regain your appetite and 'oomph'.

Symptoms of lack of fluid in the body

Diarrhoea and vomiting may cause lack of fluid in the body (dehydration). Consult a doctor quickly if you suspect you are becoming dehydrated. Mild dehydration is common and is usually easily reversed by drinking lots of fluids. Severe dehydration can be fatal unless quickly treated because the organs of your body need a certain amount of fluid to function.

Symptoms of dehydration in adults include:

Dizziness or light-headedness.

Muscle cramps.

Sunken eyes.

Passing less urine.

A dry mouth and tongue.

Becoming irritable.

Symptoms of severe dehydration in adults include:

Profound loss of energy or enthusiasm (apathy).

A fast heart rate.

Producing very little urine.

Coma - may occur.

Severe dehydration is a medical emergency and immediate medical attention is needed.

Dehydration in adults is more likely to occur in:

Elderly or frail people.

Pregnant women.

People with severe diarrhoea and vomiting. In particular, if you are not able to replace the fluid lost with enough drinks.

You should seek medical advice if:

You think that you are becoming dehydrated.

You are vomiting a lot and can't keep fluids down at all.

You have blood in your stools (poo) or you vomit up blood.

You have severe tummy pain.

You have severe symptoms, or if you feel that your condition is becoming worse.

You have a high temperature (fever), which doesn't settle with medicines such as paracetamol, or which hangs about for three days or more.

Your symptoms are not settling; for example, vomiting for more than a few days, or diarrhoea that does not start to settle after 3-4 days.

Your infection was caught abroad.

You are elderly or have an underlying health problem such as diabetes, epilepsy, inflammatory bowel disease, kidney disease.

You have a weakened immune system because of, for example, chemotherapy treatment, long-term steroid treatment or HIV infection which is not well controlled.

You are pregnant.

You suspect that you may have contracted food poisoning from eating restaurant or takeaway food.

There are any other symptoms that you are concerned about.

Food poisoning is common and most of us will recognise the scenario. You ate something that looked (or smelled) a little odd, or you were abroad in a country where it isn't safe to drink the water, and you had a salad which had been washed in the water you know you shouldn't drink. A few hours later you get tummy ache, and you are being sick (vomiting) and running backwards and forwards to the toilet. You can pick up a germ causing food poisoning pretty much anywhere, including your own home.

Campylobacter is the most common germ (bacterium) that causes food poisoning in the UK. Other germs (bacteria) that can cause food poisoning include:

Escherichia coli (usually shortened to E. coli ) .

Clostridium perfringens .

Some germs (viruses), such as norovirus or rotavirus , can contaminate food and cause food poisoning.

These are another type of microbe. Parasites are living things (organisms) that live within, or on, another organism. Examples include cryptosporidium , Entamoeba histolytica and giardia parasites. Food poisoning caused by parasites is more common in the developing world.

In the UK, a common cause of food poisoning is Toxoplasma gondii . This is a parasite that lives in the bowels of a number of animals, including cats. Food poisoning can occur if food or water is contaminated with the stools (faeces) of infected cats, or if raw or undercooked meat from another animal carrying the parasite is eaten. The infection is known as toxoplasmosis. Symptoms of this type of food poisoning include swollen lymph glands and sometimes a skin rash.

Toxins and chemicals

Poisons (toxins) produced by bacteria can also contaminate food, as well as the bacteria themselves. For example, the bacterium Staphylococcus aureus can contaminate ice cream and its toxins can lead to food poisoning. The bacterium Bacillus cereus can contaminate rice. If contaminated rice is reheated and eaten, the toxins produced can lead to food poisoning.

Certain types of fish (including shark, marlin, swordfish and tuna) contain high levels of the chemical mercury. Eating these types of fish is not normally a problem for most people - it does not cause gastroenteritis or food poisoning. But pregnant women are advised to avoid eating shark, marlin and swordfish and to limit tuna. This is because a high level of mercury can damage the developing nervous system of an unborn baby.

Oily fish may be contaminated by chemicals called polychlorinated biphenyls. Again, this does not usually cause a problem or food poisoning for most people. However, you should limit the amount of oily fish you eat in pregnancy because of possible effects of these chemicals on a developing baby. Public Health England recommends no more than two portions of oily fish a week.

Note : this is a general leaflet about food poisoning. There are separate leaflets that give more details about some of the different microbes that cause food poisoning.

How does food become contaminated?

Contamination of food can occur because of problems in food production, storage or cooking. For example:

Not storing food correctly or at the correct temperature. For example, not refrigerating food. This is particularly a problem for meat and dairy products.

Inadequate cooking of food (undercooking or not cooking to the correct temperature). Bacteria are often found in raw meat, including poultry. Adequate cooking usually kills the bacteria.

Contamination by someone preparing the food who has not followed food hygiene rules and has not washed their hands properly.

Contamination from other foods (cross-contamination). For example, not washing a board used to prepare raw meat before you cut a slice of bread using the same board. Storing raw meat in the fridge above food that is 'ready-to-eat' and so allowing raw meat juices to drip on to the food below.

Bacteria can also be present in unpasteurised milk and cheese. The pasteurisation process kills the bacteria.

How does water become contaminated?

Water can become contaminated with bacteria or other microbes usually because human or animal stools (faeces) get into the water supply. This is particularly a problem in countries with poor sanitation. In such countries, food may also be washed and prepared using contaminated water. So, for example, in countries with poor sanitation, you should always avoid:

Drinking tap water.

Having ice cubes in drinks (as the ice may have been made from tap water).

Brushing your teeth with tap water.

Eating salads (as the lettuce, tomatoes, etc, may have been washed in contaminated water).

Eating uncooked vegetables (as they may have been washed in contaminated water).

Most people will recognise food poisoning from their typical symptoms. If symptoms are mild, you do not usually need to seek medical advice or receive specific medical treatment.

However, in some circumstances, you may need to seek medical advice when you have food poisoning (see below about when to seek medical advice). The doctor may ask you questions about recent travel abroad or any ways that you may have eaten or drunk contaminated food or water. It may be the case that a chat on the phone is enough to reassure the doctor that you can safely stay at home and manage your condition with fluids and rest, or they may want to see you face to face, in which case the doctor or other healthcare professional will usually check you for signs of lack of body fluid (dehydration). They may check your temperature, pulse and blood pressure. They may also examine your tummy (abdomen) to look for any tenderness.

Your doctor may ask you to collect a stool (faeces) sample. This can then be examined in the laboratory to look for the cause of the infection. A stool sample is not always needed. Your doctor is likely to suggest one in certain situations, such as:

If you have recently been abroad.

If you are very unwell.

If you have blood or pus in your stools.

If your diarrhoea is not settling after a week.

If you have recently been in hospital or had antibiotic treatment.

If you have another medical condition, particularly one which affects your immune system.

If the doctor is not sure you have food poisoning or a gut infection (gastroenteritis).

If your job involves handling food.

The reason a stool sample is not always needed is that in many cases knowing what germ you have does not make any difference to the treatment you need. Most cases of food poisoning get better on their own even before the stool test result is back.

If you are very unwell, you may need admission to hospital. If this is the case, further investigations may be needed such as blood tests, scans or a lumbar puncture. This is to look for spread of the infection to other parts of your body.

If you think your infection may have come from food at a particular restaurant or shop then inform your local Environmental Health Office. (Find them via the Food Standards Agency website's Report a food problem page .) This is so that the business can be checked out by environmental health officers. Further actions may be taken if there is a problem with their food hygiene practices. This will hopefully help to reduce the chance that other people will get food poisoning. If your doctor suspects or confirms that you have food poisoning, they are also required by law to report this.

Symptoms often settle within a few days or so as your immune system usually clears the infection. Occasionally, admission to hospital is needed if symptoms are severe, or if complications develop (see below).

The following are commonly advised until symptoms ease:

Fluids - have lots to drink

The aim is to prevent lack of body fluid (dehydration), or to treat dehydration if it has developed. ( Note : if you suspect that you are dehydrated, you should contact a doctor.)

As a rough guide, drink at least 200 mls after each watery stool (each bout of diarrhoea).

This extra fluid is in addition to what you would normally drink. For example, an adult will normally drink about two litres a day but more in hot countries. The above '200 mls after each watery stool' is in addition to this usual amount that you would drink.

If you are sick (vomit), wait 5-10 minutes and then start drinking again but more slowly. For example, a sip every 2-3 minutes but making sure that your total intake is as described above.

You will need to drink even more if you are dehydrated. A doctor will advise on how much to drink if you are dehydrated.

For most adults, fluids drunk to keep hydrated should mainly be water. Also, ideally, include some fruit juice and soups. It is best not to have drinks that contain a lot of sugar, such as fizzy drinks, as they can sometimes make diarrhoea worse.

Rehydration drinks are recommended for people who are frail, or over the age of 60, or who have underlying health problems. They are made from sachets that you can buy from pharmacies. You add the contents of the sachet to water. Rehydration drinks provide a good balance of water, salts, and sugar. The small amount of sugar and salt helps the water to be absorbed better from the gut (intestines) into the body. They do not stop or reduce diarrhoea. Do not use home-made salt/sugar drinks, as the quantity of salt and sugar has to be exact.

Eat as normally as possible

It used to be advised to 'starve' for a while if you had food poisoning. However, now it is advised to eat small, light meals if you can. Be guided by your appetite. You may not feel like food and most adults can do without food for a few days. Eat as soon as you are able - but don't stop drinking. If you do feel like eating, avoid fatty, spicy or heavy food at first. Plain foods such as wholemeal bread and rice are good foods to try eating first.

Antidiarrhoeal medicines are not usually necessary. Your body is doing its best to get rid of the germ for you, and you will recover more quickly if you let it do so. However, a medicine called loperamide may be advised in some situations. For example, to help you over a special event such as a wedding, or if you have difficulty reaching the toilet quickly. Loperamide works by slowing down your gut's activity and it can reduce the number of trips that you need to make to the toilet. You can buy loperamide from pharmacies. The adult dose of loperamide is two capsules at first. This is followed by one capsule after each time you pass some diarrhoea, up to a maximum of eight capsules in 24 hours. You should not take loperamide for longer than five days.

Note : although loperamide is usually safe, there have been reports of very serious gut problems developing in some people who have taken loperamide. These problems were mainly in people who had severe inflammation of the gut. So, do not use loperamide or any other antidiarrhoeal medicine if you pass blood or mucus with the diarrhoea or if you have a high temperature (fever). Also, people with certain conditions should not take loperamide. Pregnant women should not take loperamide. Therefore, to be safe, read the leaflet that comes with the medicine.

Paracetamol is useful to ease a high temperature or headache.

In some cases, your doctor may ask for a sample of the diarrhoea. This is sent to the laboratory to look for infecting germs (microbes such as bacteria, parasites, etc). A course of antibiotic medicine is sometimes needed when the germ is identified. Examples where antibiotics might be needed include:

If symptoms are very severe

If the infection is not improving as expected. For example, if symptoms are still persisting after one week.

If you are older than 50 with confirmed infection with salmonella.

If you have other medical conditions, such as problems with your heart valves, and have confirmed salmonella infection.

If you have blood in your diarrhoea and have confirmed shigella infection.

If your immune system is not working as well as normal - for example, due to chemotherapy or if you have an illness such as AIDS .

Infections with some specific germs, usually those acquired abroad, are usually treated with antibiotics. For example, infection with giardia , or amoebic infection .

Complications are uncommon in the UK. Those who are older are more likely to develop complications. Complications are also more likely if you have an ongoing (chronic) condition such as diabetes or if your immune system is not working normally. (For example, if you are taking long-term steroid medication or you are having chemotherapy treatment for cancer.) Possible complications include the following:

Salt (electrolyte) imbalance and lack of fluid (dehydration) in your body . This is the most common complication. It occurs if the salts and water that are lost in your stools (faeces), or when you are sick (vomit), are not replaced by you drinking adequate fluids. If you can manage to drink plenty of fluids then dehydration is unlikely to occur, or is only likely to be mild, and will soon recover as you drink. Severe dehydration can lead to a drop in your blood pressure. This can cause reduced blood flow to your vital organs. If dehydration is not treated, your kidneys may be damaged . Some people who become severely dehydrated need a 'drip' of fluid directly into a vein. This requires admission to hospital. People who are elderly or pregnant are more at risk of dehydration.

Reactive complications . Rarely, other parts of your body can 'react' to an infection that occurs in your bowels. This can cause symptoms such as joint inflammation (arthritis) , skin inflammation and eye inflammation (either conjunctivitis or uveitis ).

Spread of infection to other parts of your body such as your bones, joints, or the meninges that surround your brain and spinal cord. This is rare. If it does occur, it is more likely if diarrhoea is caused by salmonella infection.

Persistent diarrhoea syndromes may rarely develop:

Irritable bowel syndrome is sometimes triggered by a bout of food poisoning .

Lactose intolerance can sometimes occur for a period of time after food poisoning. This is known as 'secondary' or 'acquired' lactose intolerance. Your bowel (intestinal) lining can be damaged by an episode of bowel infection. This leads to lack of a chemical (enzyme) called lactase that is needed to help your body digest a sugar called lactose that is in milk. Lactose intolerance leads to bloating, tummy (abdominal) pain, wind and watery stools after drinking milk. The condition gets better when the infection is over and the bowel lining heals. It is more common in children than in adults.

Haemolytic uraemic syndrome is another potential complication. It is rare and is usually associated with food poisoning caused by a certain type of E. coli infection. It is a serious condition where there is anaemia, a low platelet count in the blood and kidney failure. It is more common in children. If recognised and treated, most people recover well.

Guillain-Barré syndrome may rarely be triggered by campylobacter infection. This is a condition that affects the nerves throughout your body and limbs, causing weakness and sensory problems. See the separate leaflet called Guillain-Barré syndrome for more details .

Reduced effectiveness of some medicines . During an episode of food poisoning, certain medicines that you may be taking for other conditions or reasons may not be as effective. This is because the diarrhoea and/or vomiting means that reduced amounts of the medicines are taken up (absorbed) into your body. Examples of such medicines are those for epilepsy, diabetes and contraception. Speak with your doctor or practice nurse if you are unsure of what to do if you are taking other medicines and have food poisoning.

The Foods Standards Agency in the UK has identified the '4 Cs' to help prevent food poisoning:

Cleanliness

Keep work surfaces and utensils clean.

Wash and dry your hands regularly but especially after going to the toilet, before preparing food, after handling raw food and before touching 'ready-to-eat' food.

Don't prepare food for others if you have diarrhoea or are being sick (vomiting).

Cover any sores or cuts on hands with a waterproof plaster before you touch food.

Change dishcloths and tea towels regularly.

Make sure that you cook food thoroughly, especially meat. This will kill germs (bacteria). Food should be cooked right through and be piping hot in the middle.

If you are reheating food, it needs to be cooked right through and be piping hot in the middle.

Don't reheat food more than once.

Food that needs to be chilled or refrigerated should be. If food is left out of the fridge, bacteria may multiply to levels that can cause food poisoning.

Your fridge needs to be kept between 0°C and 5°C. Also, don't leave the door open unnecessarily.

Cool leftover food quickly and then refrigerate. Taking it out of the cooking pot and putting it into a shallow container can speed up the cooling process.

Cross-contamination

This occurs when bacteria pass from foods (commonly, raw foods) to other foods. It can occur if:

Foods touch directly.

One food drips on to another.

Your hands or utensils or equipment such as knives or chopping boards touch one food and then another.

It is important to:

Wash your hands after touching raw foods.

Separate raw and cooked or ready-to-eat foods.

Keep raw meat in a sealable container at the bottom of the fridge.

Avoid using the same surface or chopping board for preparing raw and ready-to-eat foods.

Make sure that knives and utensils are cleaned after preparing raw foods.

Preventing the spread of food poisoning

Some infections causing diarrhoea and vomiting are very easily passed on from person to person. If you have diarrhoea, the following are also recommended to prevent the spread of infection to others:

Wash your hands thoroughly after going to the toilet. Ideally, use liquid soap in warm running water but any soap is better than none. Dry properly after washing.

Don't share towels and flannels.

Don't prepare or serve food for others.

Regularly clean the toilets that you use. Wipe the flush handle, toilet seat, bathroom taps, surfaces and door handles with hot water and detergent at least once a day. Keep a cloth just for cleaning the toilet (or use a disposable one each time).

Stay off work, college, etc, until at least 48 hours after the last episode of diarrhoea or vomiting.

Food handlers: if you work with food and develop diarrhoea or vomiting, you must immediately leave the food-handling area. For most, no other measures are needed, other than staying away from work until at least 48 hours after the last episode of diarrhoea or vomiting. Some special situations may arise and sometimes longer time off is needed. If in doubt, seek advice from your employer or GP.

If the cause of food poisoning is known to be (or suspected to be) a germ called cryptosporidium, you should not swim in swimming pools for two weeks after the last episode of diarrhoea.

Further reading and references

• Food safety ; Food Standards Agency
• Facciola A, Riso R, Avventuroso E, et al ; Campylobacter: from microbiology to prevention. J Prev Med Hyg. 2017 Jun;58(2):E79-E92.
• Jones AK, Cross P, Burton M, et al ; Estimating the prevalence of food risk increasing behaviours in UK kitchens. PLoS One. 2017 Jun 28;12(6):e0175816. doi: 10.1371/journal.pone.0175816. eCollection 2017.
• Gastroenteritis ; NICE CKS, June 2022 (UK access only)

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THE ULTIMATE ROAD TRIP FOOD LIST: 50 Scrumptious Travel Snacks

Post Summary: The definitive road trip food list with 50 snack ideas and meals to keep you happy the entire car ride. Plus, tips for what else to bring and recommendations for the best road trip coolers.

Road trips are the classic adventure that everyone needs to do at least once in their life, whether you’re traveling solo, with your best buds, or packing in the whole family. What’s the secret to a great road trip? Besides having your maps already downloaded to your phone (travel must #1), it’s to have a collection of the best road trip food at your disposal. Being prepared with good travel food will ensure you don’t:

• Kill your travel mates because you’re hangry.
• Get killed by your travel mates because they’re hangry.
• Get lured in by every gasoline stop and somehow end up with bright orange Cheetos and Slim Jims.
• Waste your travel budget dining on Subway and Wendys road trip meals.

After road tripping with a toddler for half a year around the US, we’ve figured out the ultimate road trip food list so we can enjoy the journey together feeling nourished and happy. Our list includes road trip food ideas for adults and kids as well as healthy car snacks.

After the road trip food list, we’ve included non-food items you’ll want to bring and some tips on choosing the best road trip cooler.

Need More Road Trip Tips? Check out our other articles below:

The Ultimate Road Trip Packing List: 41 Essentials For The Road 160 Fun, Deep, and Sometimes Silly Road Trip Questions 41 Fun and Challenging Road Trip Trivia Questions 17+ Fun Things To Do On A Road Trip How To Survive A Road Trip With A Toddler 40 Must Have Items To Have In Your Camper

*This road trip food list post may contain affiliate links, which means we might earn a small commission if you purchase from them. This is at no extra cost to you! We only recommend products and services we genuinely think are helpful.

The Ultimate Road Trip Food List

Healthy snacks for a road trip

We’ll start with healthy snacks for the road. I don’t know about you, but when we go on road trips, we tend to fall back on fast food and junk food. In an effort to have a quasi healthy road trip we make sure to include some healthy options so we can at least feel like we’ve balanced out all our snickers bars and Wendy’s frosties. Here’s our list of the best road trip foods that won’t leave you feeling sluggish at the end of the day. We also added in a few recommendations of some of our favorite brands.

Healthy Snacks For Car Rides 1. Fruit: Bananas, strawberries, raspberries, blueberries, grapes, apples, oranges 2. Sliced veggies: carrots, cucumbers, celery, bell peppers, pickles, radishes 3. Cherry tomatoes 4. Olives (buy the pitted kinds) 5. Salsa 6. Deli sandwiches or wraps (already made from home or pre-purchased) 7. A simple charcuterie spread (summer sausage, pepperoni, sliced cheese, dried apricots, olives, crackers, etc.) 8. Popcorn 9. Yellow corn chips, blue corn chips, kale chips 10. Granola Bars and Energy Bars ( Munk Bars are our favorite! ) 11. Dried Fruit 12. Crackers (cheese crackers, saltines, whole wheat crackers, these almond crackers are my favorite!) 13. Pretzels 14. Nuts (almonds, peanuts, cashews, macadamia, walnuts, pecans) 15. Trail mix 16. Tuna (Get the kind that doesn’t need to be refrigerated! It can become a snack on crackers, a sandwich, or added to a salad) 17. Coconut chips ( Dang chips are our favorite. ) 18. Dark chocolate 19. Wasabi peas 20. Fruit leather 21. Whole-grain muffins 22. Bread (pretzel rolls, pita bread) 23. Water (Preferably in a water bottle like a Hydro Flask that will keep your water cold for hours.) *The following are all still healthy snacks for a road trip but will require a cooler. Skip them if you are going sans cooler. Further down, we’ll talk about the best road trip coolers. 23. Hard-boiled eggs 24. Small yogurt containers or drinkable yogurts 25. Humus 26. Guacamole 27. Pasta salad 28. Lentil salad 29. Grocery store salad kits (Can be eaten out of the bag! Just cut the top, pour in the salad dressing, and shake it away. You can also opt to do salads in a jar) 30. Cheese

Essential Road Trip Snacks

These road trip snacks might not be the healthiest, but look…you can’t always be perfect!

Road Trip Snack List 32. Beef Jerky 33. Chips 34. Fun candy (Any kind of candy that brings you joy for your road trip. Gummy bears, reeses pieces, airheads) 35. Ranch dip to go with your healthy veggies 36. Fun drinks (Just make sure the drink is able to be resealed or small enough that you’ll drink it all quickly. My favorite road trip drink is coconut water!) 37. Cookies

Road Trip Snacks For Kids And Toddlers

While we don’t put a distinction between road trip food for the adults and road trip food for kids, here are some fun ideas you can add in addition to the travel food listed above. We found that allowing for leniency with what we let our kid snack on will mean a more fun time for everyone in the car.

Road Trip Snacks For Toddlers and Kids 38. String Cheese or Babybels 39. Peanut butter pretzels 40. Clementines 41. Squeezable applesauce 42. Squeezable nut butters (peanut butter, almond butter, cashew butter) 43. Graham crackers 44. Goldfish 45. Fruit snacks 46. Fruit roll ups 47. Peanut butter and jelly sandwich 48. Dry cereal 49. Nutella 50. Snap pea crisps ( I love the wasabi ones from Harvest Snaps . I can only get them online because my grocery store never has them!)

Essential Non Food Items

Now that you’ve got your travel food and made your road trip food list, let’s talk about non food items to have on your road trip packing list. We are both advocates for minimal waste living so we do advise using reusable items like real utensils, glass containers, and reusable straws rather than single-use items. I know it can feel like a nuisance, but once you get used to doing it, it’s easy to integrate it into your habits. We’ve provided links to different products, so you can check out some good options.

-Trash bags (old shopping bags work well) – Stackable glass or plastic containers (While glass may feel like a hazard, I find that most of them are built for endurance and would require some extreme throwing around to actually break. Either way, bringing containers rather than an entire bag of snacks is a great space saver.) -Reusable straws (we like this multipack option here ) -Bento boxes (another option is to make individual bento boxes with everyone’s preferred snacks put in. It’s essentially a healthier version of a Lunchable. Great option if you’re traveling with kids.) Check out these cute bento boxes here . -Utensils -Plates -Paper towels -Hand sanitizer -Ziplock bags -Wipes -Cups if you want to share drinks -Ice packs for the cooler (We prefer to use reusable ice packs like these , but frozen water bottles or ice cubes in a ziplock back will do the job as well.) -Reusable grocery bag to carry your non-perishable stuff -Plastic tub (If you’re going on a long road trip and will have lots of snacks, a good option is to pack all your non-perishable items in a tub like this .) -Cooler

Related : A Comprehensive Guide To the Best Toddler Carriers For Traveling

Best Road Trip Coolers

If you’re going on a long road trip, you’ll definitely want to bring a cooler so you can have more options for the journey. Things to consider when deciding what kind of road trip cooler to bring.

• How much space will you have in your car?
• How many days will you be driving and subsequently how much food will you need?
• Cost of the cooler
• If you road trip or camp a lot and will use a cooler several times a year.

Yeti Roadi 24 Cooler

Our choice for the best road trip cooler is the Yeti Roadi 24 Cooler . It’s a mid-sized cooler that can fit a bottle of wine standing upright. We like its lightweight design and that its compact size can fit on the ground behind the passenger seat.

It has a mid-range price point, so if you are wanting something more economical, you’ll probably want our next pick.

Igloo MaxCold Cooler

If all you need is a no-frills cooler to keep your food cold, the Igloo Maxcold Cooler is a great option. The thin design also makes it a great choice for someone wanting to save room in the car.

Arctic Zone Titan Deep Freeze

If you like a soft cooler, the Arctic Zone Titan Deep Freeze consistently offers the best bang for your buck.

Yeti Tundra 45

Lastly, if you are wanting a high-end cooler that will be great for camping and can take the wear and tear of consistent use, the Yeti Tundra 45 is your best bet. Yeti is the reigning champion of coolers and you can’t go wrong with anything you purchase from them.

Before you head out on your epic road trip, we suggest packing the night before. Alleviating as much stress as possible on the day you leave, especially when you’re doing a road trip with a toddler , is key to enjoying the road trip journey. We find that the night before, it’s best to:

• Wash, cut, and peel all vegetables and fruit.
• Pack up all non perishable food and supplies.
• Prepare any road trip sandwiches you plan to eat.

Lastly, don’t forget to make sure all your tasty road trip snacks are within reaching distance in the car.

We hope you enjoyed our complete road trip food list. Happy road tripping!

** For more road trip inspiration follow us on Instagram . We travel… a lot.

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PIN IT FOR LATER

Hi, we’re Christina and Brad, Idaho based writers and photographers who live to explore. We did a short stint of traveling full time with our two year old and discovered we're much happier as part time nomads. What does that mean? We travel a lot! And then we go home. We love helping fellow parents and everyday adventurers discover new places and experiences.

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Couple claim 20 people at Chuck E. Cheese birthday party ended up sick from the food

LEXINGTON, Ky. (WKYT/Gray News) - A Kentucky couple say one of them ended up in the hospital after a birthday party at Chuck E. Cheese. They claim 20 other partygoers got sick in an incident they blame on food poisoning.

Eric and Jennifer Carter were celebrating their granddaughter’s birthday April 6 with 30 other family members and friends at Chuck E. Cheese in Lexington’s Woodhill Shopping Center. However, they told WKYT the fun quickly turned sour.

“The only thing I ate was pepperoni pizza. I only ate a piece of it because I thought it tasted funny,” Eric Carter said.

Jennifer Carter says she had four slices of pizza, one slice of cheese bread and a bite of a chicken wing.

“We sent the chicken wings back because they were cold, and I didn’t want them to begin with,” Eric Carter said.

Forty-eight hours after returning to their Florence home, the Carters say at least 20 people from the party had vomiting, diarrhea and/or a fever.

Jennifer Carter says it was worse for her than her husband, and things went downhill rapidly.

“I had severe diarrhea to the point where I couldn’t hardly get out of bed,” she said.

She says that led to dehydration. When Eric Carter went to check on her, he says she had stopped breathing, her eyes were very still and she started to turn blue.

“I thought I just lost my wife in my arms,” he said.

Jennifer Carter ended up in the hospital. Once she recovered, the couple filed a complaint with the Lexington-Fayette County Health Department.

WKYT obtained two years of the Chuck E. Cheese’s health inspections from the department. The scores ranged from a 97 down to an 80. The most recent inspection happened days after the April 6 birthday party. That score was a 93.

Chuck E. Cheese says the restaurant failed an inspection April 9 because the new manager didn’t have a local food handler permit. The health department shut down the food portion of the venue that same day. Violations from the report ranged from no food protection manager present to no hair restraint worn during food preparation.

The restaurant says it passed inspection the next day and, as of April 12, the kitchen was back open and the new manager properly licensed.

The venue didn’t comment specifically on the Carters’ food poisoning claims.

Local physician Dr. Jeff Foxx spoke about the claims. He says foodborne illness can progress to sepsis, but it’s generally rare and unlikely to happen to anyone who’s otherwise healthy.

“Food poisoning is not a common occurrence, and when it does occur, generally it’s self-limited, but there are some times it can progress,” Foxx said.

As for the Carters, they say that April 6 birthday party is one they’ll never forget – for all the wrong reasons.

“It’s sad that we had our grandchild’s birthday party, and we have to worry about everybody potentially getting sick,” Jennifer Carter said.

Chuck E. Cheese’s full statement to WKYT reads as follows:

“Thank you for inquiry. We are aware of the consumer complaint that was reported to us today, April 11, regarding an incident at our Lexington, KY location on Saturday, April 6. We are pleased to report that the health inspector visited this location on Wednesday, April 10th, because of the report and we passed the inspection with a 93.

Separately, on Tuesday, April 9th our location was inspected and failed because our new manager did not have a local health department food handler permit. This was caused by the sudden departure of the former manager of this location, who held the certificate/permit. Our new manager has already passed the exam, received the new permit and we are awaiting a new inspection to complete the paperwork on said certification.”

Copyright 2024 WKYT via Gray Media Group, Inc. All rights reserved.

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