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Mark McShane, Food Hygiene Certificate expert, reveals 7 foods to avoid while travelling: ''it can lead to serious illness''

Expert Warns: Foods That Could Ruin Your Trip – Avoid These to Stay Healthy While Traveling

As a seasoned traveler and food enthusiast, I've always believed that sampling local cuisine is one of the greatest joys of exploring new destinations. From street food stalls in Bangkok to seaside tavernas in Greece, the flavors of the world can create unforgettable memories. However, beneath the allure of exotic dishes lurks a hidden danger: foodborne illnesses that can turn a dream vacation into a nightmare of stomach cramps, vomiting, and worse. To shed light on this critical topic, I recently delved into insights from Mark McShane, a renowned food hygiene expert with years of experience advising travelers and hospitality professionals. In a detailed discussion featured on Hello! Magazine's cuisine section, McShane outlines the foods most likely to cause illness abroad and shares practical tips for staying safe. Drawing from his expertise, this article expands on those warnings, providing an in-depth guide to help you navigate global gastronomy without the regret.

McShane emphasizes that the risk of food poisoning skyrockets when traveling, particularly in regions with varying hygiene standards, water quality issues, or unfamiliar food handling practices. According to him, the culprits aren't always obvious; even seemingly innocuous items can harbor bacteria like Salmonella, E. coli, or parasites such as tapeworms. The expert points out that travelers often let their guard down, enticed by vibrant markets or hotel buffets, but vigilance is key. "It's not about avoiding food altogether," McShane advises, "but making informed choices to minimize risks." Let's break down the primary offenders he highlights, exploring why they're problematic and how to steer clear.

One of the top foods McShane warns against is raw or undercooked meat and seafood. In many destinations, especially in tropical or developing areas, these can be contaminated with pathogens due to improper refrigeration or cross-contamination during preparation. For instance, sushi or ceviche might seem like a fresh, healthy option on a beach holiday, but if the fish isn't handled correctly, it could lead to vibriosis or even hepatitis A. McShane recounts cases where tourists in Southeast Asia fell ill after consuming street-vendor grilled meats that weren't cooked thoroughly. To avoid this, he recommends opting for well-cooked proteins—ensuring they're piping hot all the way through—and choosing reputable establishments with visible hygiene practices, like clean kitchens or high customer turnover.

Dairy products pose another significant risk, particularly unpasteurized milk, cheese, or ice cream. In countries where pasteurization isn't standard, these items can carry Listeria or Brucella bacteria, leading to severe gastrointestinal distress. McShane shares a cautionary tale from his consultations: a group of backpackers in rural India who suffered from prolonged diarrhea after indulging in local yogurt-based lassis. The issue often stems from contaminated water used in processing or storage in warm climates without adequate cooling. Travelers should stick to pasteurized options, and when in doubt, avoid dairy altogether. Plant-based alternatives, like coconut milk in curries, can be safer substitutes in many cuisines.

Salads and fresh vegetables are deceptively hazardous, especially when washed with tap water that may contain harmful microbes. McShane explains that in areas with poor sanitation, produce like lettuce, tomatoes, or herbs can absorb contaminants from irrigation water or handling. This is a common pitfall in Mediterranean or Latin American destinations, where vibrant salads tempt health-conscious eaters. A simple rule from the expert: "If you can't peel it, forget it." Fruits like bananas or oranges are safer because you can remove the skin, but leafy greens should be avoided unless you're certain they've been washed with purified water. Cooking vegetables eliminates most risks, so stir-fries or steamed sides are preferable.

Street food, while a highlight of many trips, gets a special mention from McShane as a high-risk category. The allure of tacos in Mexico or kebabs in Turkey is undeniable, but vendors often lack refrigeration, and food can sit out for hours, breeding bacteria. He advises looking for busy stalls where food turns over quickly, indicating freshness, and avoiding anything that's been pre-cooked and reheated multiple times. Personal anecdotes from travelers underscore this: one recounted a bout of traveler's diarrhea after a questionable falafel wrap in Egypt, which sidelined their pyramid tour. McShane's tip? Carry hand sanitizer and use it religiously before eating, and always ensure utensils are clean.

Buffet-style meals, common in resorts and cruises, are another breeding ground for illness. McShane notes that these setups allow for cross-contamination from multiple hands dipping into shared dishes, and food left at room temperature can enter the "danger zone" where bacteria multiply rapidly (between 40°F and 140°F). Soups or hot dishes might seem safe, but if they're not kept at the right temperature, they're risky. Cold items like potato salad or seafood platters are even worse. To mitigate this, arrive early when food is freshly prepared, and avoid anything that looks like it's been sitting out. If possible, choose à la carte options over buffets.

Ice and beverages deserve scrutiny too. McShane warns that ice cubes made from untreated water can introduce parasites like Giardia, even in seemingly upscale bars. In places like Bali or parts of Africa, this has led to outbreaks of "Montezuma's revenge." Stick to bottled or boiled water, and for drinks, opt for sealed sodas or hot teas. Alcohol might kill some germs, but it's no guarantee—better to be cautious.

Beyond specific foods, McShane stresses broader hygiene practices. Washing hands frequently, using bottled water for brushing teeth, and getting vaccinated against hepatitis A and typhoid before travel can provide a safety net. He also recommends packing over-the-counter remedies like anti-diarrheal medication and electrolytes to manage symptoms if illness strikes. For families or those with weakened immune systems, extra precautions are vital—perhaps even consulting a doctor for personalized advice.

In reflecting on McShane's insights, it's clear that awareness is the best defense against travel-related food illnesses. These ailments affect millions annually, often cutting trips short and leading to medical bills or lost workdays upon return. Yet, with smart choices, you can savor the world's culinary delights safely. As McShane puts it, "Travel is about adventure, not adversity." By heeding his warnings—steering clear of raw meats, unpasteurized dairy, questionable salads, risky street eats, buffet pitfalls, and contaminated ice—you'll be better equipped to enjoy your journey healthily.

This isn't just theoretical; real-world examples abound. Consider the 2019 outbreak in a popular Mexican resort where contaminated lettuce sickened hundreds, or the recurring issues with seafood in coastal Asia. McShane's expertise, honed from years in the field, underscores that prevention is far easier than cure. For vegetarians or those with dietary restrictions, focus on cooked grains, peeled fruits, and nuts—staples that are often safe across cultures.

Ultimately, traveling enriches our lives through food, but it demands respect for local challenges. Next time you're eyeing that exotic dish, pause and think: Is it worth the risk? With McShane's guidance, you can make choices that keep the focus on flavor, not fallout. Safe travels, and bon appétit!

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Read the Full HELLO! Magazine Article at:
[ https://www.hellomagazine.com/cuisine/846282/mark-mcshane-food-hygiene-expert-foods-can-lead-illness-travelling/ ]