Spring is a great time for travel, but it's also a season when infectious diseases and gastrointestinal illnesses are common. As temperatures rise in spring, it's easy for some foods to spoil and spoil. The large temperature differences in spring can easily lead to gastrointestinal illnesses after catching a cold. Spring is also the best time for various germs to multiply. Additionally, when people travel, they often get tired and run down, which can significantly reduce their body's resistance. Even a slight carelessness with diet can easily lead to illness. Therefore, when enjoying the spring outing, don't forget about food hygiene. To prevent "illness from the mouth," the following points should be noted: 1. Food Preparation and Purchase
Before traveling, it's best to buy braised dishes on the same day. If bought the day before, they should be stored in the refrigerator and reheated before you leave. Use sterilized special containers or clean food bags to pack food. Do not buy food of unknown origin during your trip, especially cooked meats, cooked vegetables, and colorful drinks. When buying food, pay attention to the production date and shelf life to avoid accidentally purchasing expired or spoiled food.
Mid-to-high-end restaurants are generally safe to eat at. Food stalls can be eaten from selectively, but avoid stalls or street vendors (including pushcarts). Although you may often be very hungry during your travels, you should not touch food from small vendors. If you eat out of desperation, it's equivalent to risking your life. 2. Pay attention to drinking water hygiene
Do not drink from rivers, lakes, streams, or springs. Water sources in the wild may look clear and clean, but they often carry various germs, which can lead to viral hepatitis, dysentery, enteritis, and other diseases. The ideal water for travel is boiled water and disinfected, purified tap water. Next best are mountain spring water and deep well water. If no qualified water is available, you can use fruits and vegetables as a substitute, but be sure to peel them. Besides pesticide contamination, fruits and vegetables can also be contaminated by germs or parasites during the picking process. 3. Dining Suggestions
Try not to delay or advance your meals. After a tiring day of travel, it's best to rest for a while before eating. After a meal, rest a bit before going out again to aid digestion. Do not drink large amounts of water or beverages before a meal, as this can not only cause acute gastric dilation but also dilute digestive juices, weaken stomach acid, and lead to indigestion and enteritis. It is even more important to avoid large amounts of cold drinks, as they can disrupt gastrointestinal motility, damage the protective barrier of the gastric mucosa, and allow various germs to take advantage. 4. Learn to identify if a restaurant is hygienic
The general standards for a qualified establishment should be: a health permit, a clean water source, disinfection equipment, fresh food ingredients, no flies or mosquitoes, dust-proof equipment, a clean surrounding environment, and cashiers must not touch food and must keep money and tickets at a considerable distance from the food. Mid-to-high-end restaurants are generally safe to eat at. Food stalls can be eaten from selectively, but avoid stalls or street vendors (including pushcarts). Although you may often be very hungry during your travels, you should not touch food from small vendors. If you eat out of desperation, it's equivalent to risking your life.