Traveler’s Diarrhoea

Traveler’s diarrhea (TD) is usually caused by enterotoxigenic bacteria or viruses or protozoa from contaminated food or water. It can be happened at any time while traveling and even after returning home.

According to the Centers for Disease Control and Prevention (CDC), both cooked and uncooked foods are a concern on high risk destinations such as certain countries in the continent of Asia and Africa. Risky foods include raw or undercooked meat and seafood and raw fruits and vegetables. Tap water, ice and unpasteurized milk and dairy products can be increased risk too.

Symptoms: diarrhoea (often with blood and mucus), intestinal rumbling, abdominal cramp, fever, nausea, vomiting and malaise.

Dietary recommendation:

  1. Prevent dehydration. Extra amounts of clear liquids should be taken during the acute stages. Oral rehydration therapy solutions may be useful.
  2. Reduce irritation and inflammation of the gastrointestinal tract. Provide no irritating and low fibre food such as rice, bread, potatoes, plain crackers and banana.
  3. Ensure food and water supplies are clean to prevent reinfection.
    • use safe bottled water for drinking and brushing teeth
    • wash hands before eating using antiseptic gel or hand wipes
    • avoid ice in drinks
    • do not eat raw vegetables or salads, raw fruits or unpasteurized dairy products
    • avoid street foods where unhygienic conditions are present
    • discard cooked foods that are left more than 2 hours at room temperature
  4. Reintroduce fibre once tolerated to restore bowel motility. May include probiotic such as yogurt with live cultures to improve gut function.


Reference from: Centers for Disease Control and Prevention (CDC), Nutrition and Diagnosis-Related Care
Photocredit: travelreadymd.com

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