This is probably the most common holiday problem encountered abroad. It can be caused by either contaminated food or water. Most food and water-borne illnesses are spread via the faecal-oral route; or more bluntly, the food that you eat or water you drink has been contaminated by faeces.

Food-poisoning is by no means uncommon, even in developed countries such as the UK.

In most outbreaks, investigation usually reveals that a breakdown in recommended food preparation or storage practices is responsible.

Even in a country where organisms that cause diarrhoea are not common in the environment and virtually never contaminate the water supply, the diseases they cause remain inadequately controlled despite widely disseminated knowledge of hygienic catering practices.

Unfortunately, the micro-organisms responsible for diarrhoeal disease do not mark their presence in the food they contaminate by making it look or smell rotten. In practice, well-cooked food, that is to say food whose temperature has exceeded the boiling point of water for at least fifteen minutes, is said to be nearly always safe. If not eaten straight away, cooked food should always be protected from possible sources of contamination, and refrigerated immediately. Food and water may be contaminated in a variety of ways and that includes the water in swimming pools, lakes, rivers and the sea.

Food borne illnesses associated with hotels abroad get a lot of media attention, but many illnesses can be prevented by hand washing and proper food handling.

More than 250 diseases can be caused by contaminated food or drink, according to the Centre for Disease Control and Prevention (CDC (US)). Most are caused by bacteria such as Salmonella or Campylobacter. These bacteria most commonly found in raw or undercooked foods of animal origin such as meat, milk, eggs, fish or shellfish.

The consequences of food borne illness range from mild stomach upset to flu-like symptoms, including nausea, vomiting and diarrhoea, and can develop into severe symptoms such as kidney failure or death.

According to the CDC, “Hand washing is the single most important means of preventing the spread of infection.” Hand-transmission is a critical factor in the spread of bacteria, pathogens, and viruses that cause food borne illness. Many restaurant outbreaks have been traced to a single employee who failed to wash.

The CDC further advise that identified food borne illnesses, relating to food workers failing to wash their hands; or lack of properly working sinks, towels or soap, was a factor in 32 percent of the outbreaks. Cross contamination was a factor in 28 percent of outbreaks and ill or infected workers were identified in 13 percent.

Proper handling, cooking, storing, and serving of food can also prevent food borne illness and contamination of the food, and keep naturally-occurring bacteria from multiplying. A basic rule is “keep hot food hot and cold food cold.”

Each year, more than 30 million estimated cases of food poisoning occur in the United States alone.

Food borne illness kills an estimated 9,000 people each year nationally. The annual cost of food borne illness in terms of pain and suffering, reduced productivity, and medical costs in the UK must amount to millions of pounds each year. HolidayTravelWatch intend to identify this cost and report on its level on this site in due course.

It is very important that if when you return to the UK, you are suffering with any diarrhoeal illness, that you seek urgent medical attention.  It is also very important that you do not compromise any potential claim that you may have and we would also suggest that you contact us for further assistance.

If you have been affected by Gastric Illness holiday complaints, then please contact us at HolidayTravelWatch.

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Tags: Gastric Illness

This entry was posted on Wednesday, January 9th, 2008 at 4:05 pm and is filed under Holiday Illness and Infection. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.