What traveller’s diarrhoea is
Traveller’s diarrhoea usually means passing loose or watery stools during a trip or soon after returning home. Cramps, urgency, nausea, bloating and a mild fever can occur at the same time.
It is a description of symptoms rather than one specific infection. Bacteria are a common cause, but viruses and parasites can produce similar symptoms.
How it spreads
Contaminated drinking water is one possible source, but food is just as important. Raw produce may be washed in unsafe water, ice may be made from an untreated supply, and cooked food can be contaminated after preparation.
Poor hand hygiene, undercooked food and meals kept at unsafe temperatures can also spread illness. Drinking only bottled water does not remove every risk.
What to do when symptoms begin
The main priority is replacing lost fluid and salts. Take regular small drinks and use oral rehydration solution when diarrhoea is frequent, the weather is hot or normal meals are difficult.
Use a known safe water source to prepare rehydration drinks. Eat when you feel able, choose foods that are easy to tolerate and avoid alcohol while dehydrated.
When medical help is important
Seek medical advice for blood in the stool, a high or persistent fever, severe pain, repeated vomiting, confusion or signs of dehydration. Reduced urination, dizziness and unusual weakness can indicate significant fluid loss.
Young children, older adults, pregnant travellers and people with weakened immune systems should get help earlier. Medical review is also sensible when symptoms are not improving after several days or continue after the trip.
Reducing the risk
Choose food served hot, eat at places with good turnover and check the water advice for the exact destination. Be more cautious with raw salads, cut fruit and ice when hygiene is uncertain.
No precaution removes every risk. Carrying oral rehydration salts and having travel insurance details available can make an illness easier to manage.
Countries where food and water precautions are usually straightforward
Traveller’s diarrhoea can occur anywhere, but the risk from public tap water is generally lower in Australia, Canada, France, Iceland, Italy, Japan, the Netherlands, New Zealand, Singapore and Switzerland. Normal food hygiene still matters, but travellers can usually drink the public tap water and accept ice at established venues.
Popular destinations with reliable public water
Tap water is generally safe in Sydney, Melbourne, Vancouver, Tokyo, London, Paris, Rome, Reykjavik, Auckland and Amsterdam. Food handling can still cause illness, so safe tap water does not remove every risk.
Countries where travellers should take extra care
Take stronger food and water precautions in India, Egypt, Morocco, Sri Lanka, Thailand, Indonesia, Mexico and Peru. Use sealed bottled or properly treated water, check the source of ice and be cautious with raw produce and food that may have been washed in local water.
Common questions
What causes traveller’s diarrhoea?
It is usually caused by bacteria, viruses or parasites in contaminated food or water.
Is traveller’s diarrhoea always caused by tap water?
No. Food, ice, unwashed hands and contaminated surfaces can also spread infection.
What should you drink when you have diarrhoea?
Use a known safe water source and take frequent small drinks. Oral rehydration solution helps replace lost fluid and salts.
When should a traveller see a doctor?
Seek medical help for blood in the stool, high fever, severe pain, repeated vomiting, dehydration or symptoms that are not improving.
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