Category:
Passing Through
On Travelling
Cook your food. That's the only way you will know how it was done and with what. A certain amount of heat will destroy all pathogenic organisms.
Of course the obvious exceptions are fruits which you can peel, with unbroken rinds.
Boil your water. Use only boiled water to rinse your pans and utensils, especially if they are going back into waterproof bags for packing. Otherwise, let them air dry, in the sun when you can.
These simple measures will go a long way towards ensuring that you catch no cholera, amoebas, giardia, or a host of other waterbourne diseases.
Be especially wary of bus stops in the back country, where dishwashing facilities may be extremely primitive.
Often dishes will be washed in laundry detergent, and only a desultory attempt is made at rinsing; this, I understand, promotes a cycle of diarrhoea that never ends…
Once again, restaurants are their own thing; each one has its peccadilloes. If you must eat out, try the market, where you can often see the food cooking. The produce is freshest there, too.
The market is the place to be, most places.
Notes:
Please see, as well, our notes in On the Road and the other pages in Passing Through. We'll expand on kit here.
A piece of muslin to keep flies from unattended food and surfaces can be handy, as well as a small container each of bleach and dishwashing detergent.
You may be carrying a stove. These things are stinking and dirty but what can you do. Never be casual with a stove. Prepare a safe platform and area for your food preparation.
If you are staying in hotels, arrange to frequent those with kitchen facilities.
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