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Travelers' Diarrhea

Travelers' diarrhea is a syndrome characterized by an increase in the frequency of unformed bowel movements. Commonly associated symptoms include abdominal cramps, nausea, bloating, fever,and fatigue. Episodes of travelers' diarrhea usually begin abruptly, and occur during travel or soon after returning home. It is acquired through ingestion of contaminated food or beverages. Especially risky foods include raw or undercooked meat and seafood, and raw fruits and vegetables. Tap water, ice, and unpasteurized milk and dairy products may be associated with increased risk of travelers' diarrhea. Compared to food prepared in private homes, risk generally is higher at restaurants, and highest for food obtained from street vendors.

Travelers' diarrhea typically results in four to five loose or watery stools per day. It commonly lasts three or four days, but can persist for weeks or months. Travelers may experience more than one attack during a single trip. Travelers to developing countries often face a rapid, dramatic change in the type of microorganisms in their gastrointestinal tract, which may overcome natural defense mechanisms and result in diarrhea. These infectious agents may include bacteria, viruses, parasites, and other types of organisms.

In addition to taking appropriate food and beverage precautions, there are medications that may potentially be used to prevent or treat travelers' diarrhea. The use of such products should be discussed with a physician, in conjunction with the traveler's medical history and specific itinerary. Travelers with persistent diarrhea following their return should seek medical attention to determine the cause of their illness and to initiate appropriate treatment.