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