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| Safe Food | Cookers & Eating Accessories
Diseases & parasites spread by ingestion: Travellers Diarrhoea; Typhoid; Cholera; E. Coli (40%); Intestinal parasites; Bacillary dysentery; Worms; Salmonellas; Hepatitis A; Giardia; Polio; Amoebic dysentery; Guinea worm; Viruses & Others.
The ways for ensuring clean water are:
1. Bottled water – Always check the sell-by date, the seal and that there is no algae growing inside the bottle.
2. Boiled water (best method) – Remove any organic matter, bring to the boil and boil vigorously for 5 minutes.
3. Chemically sterilised water (iodine, chlorine, silver) – Always remove organic matter and cloudiness prior to treatment as it will prevent the chemical sterilizing the water.
4. Water purifiers – Be careful not to block the purifier with sediment and always carry a spare filter.
Safe Food:
1. Good – Freshly cooked dishes which are piping hot; peelable fruits and vegetables; can/packet food; local dishes are usually safer than ‘westernized’ ones.
2. Bad – Salads/buffets; seafood; unwashed fruit and vegetables.
Avoid dairy products which are unpasteurised; sauces and dirty cutlery or plates (clean with wet wipes before use or carry your own).
Avoid having ice in drinks and ice cream made from an unsure water supply or with unpasteurised milk. Clean your teeth in ‘clean’ water.
Remember that food prepared by yourself or your group is the safest of all. Do not forget to wash fruit and vegetables in clean (boiled or treated) water. Persons with gut problems should not prepare food. Maintain a good standard of hygiene in food preparation.
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