Eat safe while travelling

Muscat, July 1

The Ministry of Health (MoH) published an awareness post on its social media platforms as part of its travel and health campaign, providing a set of important health guidelines to help travellers avoid food poisoning while on the move.

This initiative aims to raise awareness and protect travellers from potential health risks, especially during the busy summer season, which witnesses a high volume of domestic and international tourism in the Sultanate of Oman. The advisory comes at a time when family trips and outdoor activities are on the rise, increasing the chances of encountering unsafe food sources if proper precautions are not followed.

The campaign stresses the importance of thoroughly washing hands before and after eating, as this plays a major role in preventing the spread of germs. It also advises washing fruits and vegetables carefully before consumption and recommends choosing thick-skinned fruits, which provide natural protection against external contamination.

The guidelines also warn against eating raw or undercooked foods especially meats and seafood which are among the leading causes of foodborne illness globally. The ministry emphasised the need to eat freshly cooked food immediately after preparation and to store leftovers properly to prevent bacterial growth.

Additionally, the ministry warned against consuming food sold by street vendors, as such items may be prone to contamination or poor storage conditions, posing a serious health risk to travellers. It also stressed the importance of ensuring that dairy products such as milk, yogurt and cheese are pasteurised and properly stored to ensure safety.

Dr Mona Mohammed, an emergency medicine physician, affirmed that food poisoning is one of the most common health issues among travellers, especially when visiting countries with different hygiene and food safety standards.

She stressed the importance of following the ministry's recommendations such as handwashing before and after meals and avoiding raw meats and undercooked seafood, noting that these simple actions significantly reduce the risk of foodborne illness.

Dr Mona also emphasised the importance of recognising the symptoms of food poisoning and knowing when to seek medical care. Common symptoms include diarrhoea, vomiting, stomach cramps and nausea. While these may be mild in some cases, travellers should be alert to more serious signs that require immediate medical attention.

These include a fever above 102°F (38.9°C), persistent diarrhoea lasting more than three days without improvement, or frequent vomiting that prevents fluid intake, potentially leading to dehydration. Signs of dehydration include a dry mouth and throat, dizziness upon standing, and reduced or absent urination.

She pointed out that certain groups are more vulnerable to severe complications from food poisoning, including children, the elderly, pregnant women, and those with weakened immune systems. These groups should be especially diligent in following preventive measures.

Dr Mona recommended taking three main steps: stop giving the patient any food, encourage them to drink plenty of fluids to replace lost liquids and prevent dehydration and quickly transfer them to the nearest health centre or hospital for medical care. She emphasised that although food poisoning is common, it can be prevented and its effects minimised by adhering to health guidelines and spreading awareness.