Food poisoning can ruin your vacation; see how to protect yourself

According to Dr. Ana Cristina Amaral, doctor and postgraduate professor in Gastroenterology at Afya Brasília, most foodborne illnesses can be avoided with simple care. "It is important to observe whether the establishment maintains good hygiene conditions, whether food is stored at the appropriate temperature and whether meals are freshly prepared. It is also necessary to pay attention to the sanitation conditions of the destination and, whenever there is doubt about the quality of the water, opt for sealed mineral water and avoid ice of unknown origin. Furthermore, contact with seawater contaminated by sewage also increases the risk of contamination", he explains.

Another fundamental precaution is to maintain hand hygiene. According to the gastroenterologist, washing your hands with soap and water before meals remains one of the most effective measures to prevent these diseases. When this is not possible, alcohol gel is an important alternative.

The doctor also emphasizes that not all gastroenteritis is related to food. As most of these infections are transmitted via the fecal-oral route, environments with large circulation of people, such as swimming pools, water parks and thermal waters, can also favor the transmission of microorganisms. "The water temperature in these places can favor the proliferation of pathogenic agents. If a person with diarrhea uses a shared swimming pool without proper hygiene care, it can contaminate the water and increase the risk of infection for other visitors", he warns.

The gastroenterologist also highlights the importance of differentiating food poisoning from infectious gastroenteritis. While food poisoning is caused by toxins produced by bacteria, gastroenteritis can be caused by bacteria, viruses or parasites. Among the examples, she cites Staphylococcus aureus, which tends to contaminate foods rich in salt or sugar that are handled after cooking; Bacillus cereus, often associated with poorly preserved rice, whose spores survive cooking and multiply when the food is stored inappropriately; and Listeria monocytogenes, found mainly in unpasteurized milk, soft cheeses, pre-packaged meats and seafood.

For Diego Righi, professor of the Nutrition course at Afya Centro Universitário Itaperuna, freshly prepared foods are usually safer choices than those that remain for long periods on counters or buffets. "It is worth prioritizing freshly prepared, well-cooked meals, handled hygienically and served while still hot, as the less time a perishable food remains at an inappropriate temperature, the less opportunity there is for microorganisms to multiply. It is also important to avoid raw foods when there is no confidence in their origin. Salads, seafood, homemade mayonnaise and undercooked meats require extra attention, especially in very hot places", he states.

The nutritionist also recommends consuming fruits during the trip, especially those with thick, intact skin. "Banana, orange and tangerine tend to be safer options, because the consumed part is protected from direct contact with surfaces, hands, insects and potentially contaminated water. Ready-made foods sold in places without adequate refrigeration should be avoided", he advises.

Foods with a higher risk of poisoning

Some foods require extra attention, especially when stored, handled or preserved inappropriately. Among them are salads, leaves and raw vegetables without adequate hygiene guarantee; fruits already peeled or cut; raw or undercooked meat, fish and eggs; sushi, sashimi, oysters and other raw seafood; preparations with raw or unpasteurized eggs, such as homemade mayonnaise and some sauces; unpasteurized milk and dairy products; in addition to meals kept out of refrigeration or for long periods in buffets without adequate temperature control.

What to do in case of poisoning?

If symptoms such as diarrhea, vomiting or abdominal pain appear, the main concern is to avoid dehydration. The recommendation is to increase fluid intake, maintain a light diet as tolerated and seek medical attention if symptoms are intense or persistent. "High fever, blood in the stool, persistent vomiting, signs of dehydration, excessive drowsiness and symptoms that last more than two days deserve attention. Children, the elderly, pregnant women and people with chronic illnesses should seek assistance earlier", advises Dr. Ana Cristina. The expert also warns of the risks of self-medication, especially with antibiotics and medications to stop diarrhea, as treatment depends on the cause of the infection.

Finally, experts reinforce that it is not necessary to avoid eating outside the home, but to make conscious choices, observing the hygiene of the establishment, the conservation and preparation of food. These precautions must be even more rigorous among pregnant women, children under five years of age, the elderly and people with compromised immunity, who are at greater risk of developing serious forms of foodborne illnesses.

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