What Not to Eat while traveling

You're packing your bags, ready to head out on an exciting trip. New destinations and experiences await. But before wandering too far into that exotic market or restaurant, take heed - eating the wrong foods while traveling can leave your trip memorable for all the wrong reasons. Certain foods may carry higher risks of causing sickness, food poisoning, or allergic reactions. Being mindful of what you eat can help minimize stomach issues and other health problems. Follow this guide on what not to eat while traveling to steer clear of dietary dangers.

Raw or Undercooked Meat and Seafood

When touring restaurants abroad, you may encounter novel or tempting meat and seafood specialties. However, exercise caution before consuming raw or undercooked animal products. The preparation process may be unreliable for killing harmful bacteria or parasites. For example, steer clear of steak tartare or raw oysters which can harbor Salmonella, Vibrio, Listeria or E. coli. Cooking meats thoroughly and avoiding cross-contamination can decrease the odds of foodborne illness. Resist the urge to indulge in raw meats or fish eggs (sushi, ceviche) unless you know the safety standards used by vendors.

Unpasteurized Milk and Cheeses

That artisanal cheese produced from unpasteurized dairy may boast robust flavors. Yet unpasteurized milk products also boast greater risks of transmitting Listeria, Brucella, Salmonella Campylobacter and E. coli O157:H7. Such bacteria hardly affect the cheese's smell or taste. Avoid queso fresco and unmarked soft cheeses popular in some Latin cuisine. With pasteurization laws varying globally, confirm how milk products were processed before indulging, as even ice cream could be made from unpasteurized dairy. Favor known pasteurized brands when in doubt.

Reheated or Leftover Foods

When dining out around town, meals are often freshly cooked and safe for immediate eating. But as leftover dishes sit and reheat, bacteria like Staphylococcus aureus, Clostridium perfringens and Bacillus cereus multiply to dangerous levels. These bacteria cause vomiting or diarrhea. Avoid untrusted leftovers and roadside stands with food sitting out daylong. Favor freshly cooked dishes still hot off the stove. When storing your own leftovers, refrigerate promptly in sealed containers and reheat fully before eating. Follow safe handling and storage guidelines to avoid food poisoning.

Produce Rinsed in Unsafe Water

Fresh fruits and veggies provide wholesome snacks, yet may deliver unwanted bacteria or parasites if washed improperly abroad. Contaminated water containing Norovirus, Hepatitis A or protozoa could taint produce. Ask how kitchens rinsed any fruits, salads or garnishes. Select cooked veggies instead of raw options or peel produce yourself after washing thoroughly in safe bottled water. Anti-parasitic produce sprays could offer added protection when traveling off the beaten path.

Undercooked Eggs and Unpasteurized Juices

Beyond meats, animal products like raw eggs can also transmit Salmonella in undercooked omelets or health drinks. Likewise, unpasteurized fruit juices sold at roadside stands may ferment naturally occuring E. coli bacteria leading to health issues. When dining out, check eggs are fully cooked and juices reputably processed. Substitute bottled or canned beverages when possible. Avoid00 homemade beverages with various ingredients mixed onsite that could enable cross contamination in prep areas lacking hygiene oversight.

Street Food and Markets Lacking Cleaning or Cooling

The sights and smells of exotic street food stalls prove tempting on many vacations. Yet the hygiene standards at mobile vendors or open air markets could fall short compared to formal restaurants. With limited cooling, cooking fuel, water access, or cleaning for handlers between serving customers, the odds of transmitting bacteria or viruses spike at casual eateries. Norovirus outbreaks commonly trace to infected workers handling food sold from temporary facilities lacking adequate utilities. Save casual dining for known busy stands with high product turnover to avoid contamination.

Overripe or Damaged Produce and Foods

That basket of fruit beckoning beside the road could satisfy your sweet craving after a hot day of touring ruins or rainforests. Yet passed over fruits often collect covert mold, fungi and bacteria quickly in tropical environs. Markings or damages to rinds likewise hint at contamination within. Overripe papaya, melons, mangos and tomatoes prove more apt to foster Salmonella or Listeria. Choose unblemished produce sold under refrigeration when possible. Packaged foods also grow suspect past labeled shelf lives or if damaged in transit. Heed expiration dates and discard dented cans or spoiled dairy items.

Unknown Allergens in Regional Specialties

Beyond direct microbes, distinct regional ingredients could also trigger allergic reactions unexpectedly abroad if you have existing food sensitivities. Spice blends, fruits, offal or oils particular to certain ethninc cooking may incorporate less familiar allergenic components. Those with specific food allergies should brush up on the native dishes at planned destinations and language needed to confirm ingredients or cooking methods used. Clarify menus, watch ingredient use closely and carry allergy medical kits in case reactions still manifest unexpectedly to new elements. Planning helps avoid allergen accidents.

Conclusion

What not to eat while traveling boils down to avoiding raw meats, unpasteurized dairy, cross-contaminated items, suspect market fare and unknown allergens. But with care in selections, safe storage and confirmed cooking, delicious regional specialties still await your discovery abroad. Bon appétit on your journeys! By following these guidelines, you will give yourself the best shot at staying healthy while on the road. Safe travels and happy eating!