According to press reports, hundreds of British holidaymakers have contracted salmonella in Turkey. Accordingly, the British health authorities “found a number of accumulations of gastrointestinal diseases in those returning from Turkey”. Most of them stayed in and around Antalya, the authority said. There is now a travel warning for the popular travel destination.
Since January, the agency has counted 241 cases of salmonella poisoning. From April in particular, the numbers rose. In 93 cases, it is known that the tourists stayed in several hotels in Turkey “as part of an all-inclusive holiday package” and “ate a large selection of different foods”. Salmonella are bacteria that can cause acute intestinal inflammation in humans. A typical salmonella infection is characterized by nausea, possibly vomiting, abdominal pain, fever and diarrhea. These symptoms can last for several days.
The infection usually clears up after a few days. In children, the elderly and people with a weakened immune system, however, the disease can become more severe. According to the British health authority, most of the registered cases were men, but children were also affected. Several parents speak to the “Daily Mail” of a “nightmare”. A Leighton Buzzard holidaymaker said the first night his six-year-old daughter had the disease he thought she was going to die: “She was so bad.” Both the girl and her son received IVs. Other travelers complained of diarrhea and vomiting.
The British health authority says it is working with tour operators and the Turkish health authorities to investigate the outbreaks in the holiday region. Some tips and measures have been issued for tourists “to reduce the risk of gastrointestinal infection when traveling abroad”. This includes washing your hands thoroughly, especially after using the toilet and before preparing or eating food.
In addition, you should mainly eat freshly prepared and well-cooked food that is served piping hot. Likewise, fruits that can be peeled by the traveler, such as bananas and oranges, and pasteurized dairy products, such as yoghurt, milk, and cheese. These foods pose the lowest risk of infection. Perishable foods should be stored in the refrigerator as early as possible. If you feel ill and show symptoms of poisoning, you should never prepare food for others.
Quellen: “Health Protection Report”, “Daily Mail”, “t-online”
