William Penn Life, 2003 (38. évfolyam, 1-12. szám)
2003-06-01 / 6. szám
HealthPage Eat, drink, but be wary Traveling abroad? You need to think before you eat and drink "Don't drink the water." It's become a cliché and is often said in jest, but If you are planning to travel out of the country, then it's a warning that needs to be taken seriously. Contaminated food and beverages are common sources for the introduction of infection into the body. Among the more common infections that travelers can acquire from contaminated food and drink are Escherichia coli (E-coli) infections, shigellosis or bacillary dysentery, giardiasis, cryptosporidiosis and hepatitis A. Other less common infectious disease risks for travelers include typhoid fever and other salmonelloses, cholera, infections caused by rotavirus and Norwalk-like viruses, and a variety of protozoan and helminthic parasites (other than those that cause giardiasis and cryptosporidiosis). It's almost enough to scare you into staying home. But, with a bit of knowledge, caution and common sense, you can enjoy your foreign vacation in good health. Water, water everywhere, but think before you drink Water that has been adequately chlorinated, using minimum recommended water treatment standards employed in the United States, will afford significant protection against viral and bacterial waterborne diseases. However, chlorine treatment alone, as used in the routine disinfection of water, might not kill some viruses and the parasites that cause giardiasis, amebiasis, and cryptosporidiosis. In areas where chlorinated tap water is not available or where hygiene and sanitation are poor, you might want to stick with drinking: • Beverages, such as tea and coffee, made with boiled water. • Canned or bottled carbonated beverages, including carbonated bottled water and soft drinks. • Beer and wine. Where water might be contaminated, you should also remember the ice may be contaminated and should not be used in beverages. If ice has been in contact with containers used for drinking, you should thoroughly clean the containers, preferably with soap and hot water, after the ice has been discarded. It is safer to drink a beverage directly from the can or bottle than from a questionable container. However, water on the outside of beverage cans or bottles might be contaminated also. Therefore, dry wet cans or bottles before they are opened, and wipe clean surfaces with which the mouth will have direct contact. Where water might be contaminated, you should avoid brushing your teeth with tap water. How to treat water before drinking it The following methods for treating water help to make it safe for drinking and other purposes. Boiling is by far the most reliable method to make water of uncertain purity safe for drinking. Water should be brought to a vigorous rolling boil for one minute and allowed to cool to room temperature; ice should not be added. This procedure will kill bacterial and parasitic causes of diarrhea at all altitudes and viruses at low altitudes. To kill viruses at altitudes above 2,000 meters (6,562 feet), water should be boiled for three minutes or chemical disinfection should be used after the water has boiled for one minute. Adding a pinch of salt to each quart or pouring the water several times from one clean container to another will improve the taste. Chemical disinfection with iodine is an alternative method of water treatment when it is not feasible to boil water. However, this method cannot be relied upon to kill Cryptosporidium unless the water is allowed to sit for 15 hours before it is drunk. Two well-tested methods for disinfection with iodine are the use of tincture of iodine and the use of tetraglycine hydroperiodide tablets (sold under the brand names Globaline, Potable-Aqua, or Coghlan's). These tablets are available from pharmacies and sporting goods stores. The manufacturers' 6 William Penn Life, June 2003
