NSF International Offers Advice for Safe Eating While Traveling

Traveling is a great summer pastime. But each year, 10 million overseas travelers fall ill because of the food and beverages they consume.

The U.S. Centers for Disease Control and Prevention estimates that more than 10 million overseas travelers fall ill with diarrhea and other sicknesses each year from drinking water and food. To help keep people protected while travelling, Cheryl Luptowski, Public Information Officer for NSF International, pulled together the following food safety tips:

Be Aware of Who is Handling the Food

Avoid establishments where the food handlers don’t practice good hygiene such as tying back their hair, wearing protective gloves and having clean hands and fingernails.  If you see food servers touching their face, smoking, chewing gum, or sneezing or coughing near food, avoid purchasing food from that vendor.

Look for Crowds

When surveying the street food scene in any location, look for crowds -- locals get sick, too, and won’t return to stalls suspected of serving unsafe food, so if there’s a crowd it’s usually a safer choice to make.

Be selective when choosing foods

Since raw food is subject to contamination, travelers should try to avoid salads, uncooked vegetables and unpasteurized juices and milk products. Dry foods such as cakes, cookies, and bread are safer options.

Spice things up

Become familiar with spices, such as chilies and turmeric, that is known to have anti-bacterial properties and seek out dishes that include them. Acidic fruits, such as citrus fruits and pineapple, are also safer bets when traveling.

Avoid local tap water

Avoid consuming beverages that may be mixed with the local tap water supply, such as juices or sodas from sources such as fountain machines or beverages containing ice, since freezing does not kill most microorganisms. Beverages made with boiled water and served steaming hot (such as tea and coffee) are generally safe to drink

Not all bottled water is safe

Bottled water products in other countries can be impure or even counterfeit (i.e., refilled from a local tap source), so always check the seal to ensure it is intact.

Avoid over handled foods.

Avoid foods that require a lot of handling before serving or that that contain raw or undercooked meat or seafood. In most cases, foods that are boiled should be safe to consume.

Wash vegetables and fruit prior to eating. 

If you purchase fresh produce from a roadside stand be sure to wash and peel them before eating. Bacteria can be present on their exterior and even when sliced can be carried into the edible section.  If you’re travelling in an area with unsafe water, be sure to wash the produce with bottled or filtered water.

Eat Hot Foods Hot and Cold Foods Cold.

If the dish you ordered is supposed to be served hot, make sure it is hot when it is served to you. The same is true for any foods that are intended to be served cold. Otherwise, it may not be safe to eat. 

Remember the one-hour rule.

Don’t consume any perishable foods that have been sitting out beyond one hour when the temperature is over 90°F. 

Wash hands before eating or handling food.


Wash your hands with soap and water for at least 20 seconds before eating or handling food. If fresh water is scarce, use antibacterial hand gels or wipes to help keep your hands clean, especially after using a restroom and before eating.

Sanitize "high touch" areas.


Germs linger longer on nonporous materials like plastic. When travelling via plane, train or bus, wipe down common surface areas such as tray tables, seat armrests, lavatory door handles with an alcohol-based wipe or gel before you use them.  If you’re staying at a hotel, do the same for the TV remote controls, bathroom door handles and telephone.

For additional food safety tips, contact the NSF Consumer Affairs Office atinfo@nsf.org or download our Food Safety fact kit.

(This press release was submitted by NSF International.)


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