Article Highlights

  • Raw produce, unpasteurized dairy and undercooked animal products are the top offenders of foodborne illness abroad.
  • Tap water and ice are among the most common causes of illness, even in drinks or rinsed foods.
  • Street food can be delicious but is often risky without proper hygiene standards.
  • Countries like Japan, Singapore and Switzerland lead the world regarding food hygiene.
  • India, Nigeria and Bangladesh have some of the highest risks of unsafe food handling and contamination.

 

When it comes to international travel, trying new foods can be one of the most memorable parts of your journey, but it can also be one of the riskiest. Foodborne illness remains one of travelers’ most common health threats, often caused by contaminated tap water, poor food hygiene and risky street food practices.

Avoiding illness abroad starts with knowing which foods are most likely to make you sick and where hygiene standards might not meet global safety benchmarks. Here are the top 25 dangerous foods to avoid when traveling, and the countries where you must be especially cautious.

 

Leafy Greens and Other Produce:

  • Raw Leafy Greens (e.g., Lettuce, Spinach) – Often rinsed with contaminated water, raw greens are difficult to clean thoroughly, especially in places with questionable water quality.
  • Unwashed Berries – Delicate and porous berries are difficult to clean thoroughly and can carry Cyclospora or Norovirus.
  • Salads Made With Mayonnaise – Mayonnaise-based dishes spoil quickly in hot weather, especially without refrigeration.
  • Unpeeled Fruits – If washed with contaminated water or handled without clean hands, the inside can become contaminated when cut.
  • Raw Sprouts – Sprouts are often contaminated with E. coli or Salmonella because they grow in warm, moist conditions.
  • Fermented or Pickled Foods (Non-commercial) – Improperly fermented foods can grow Clostridium botulinum, leading to botulism.
  • Fresh-Squeezed Juices – Juices sold in markets or roadside stands may come from unwashed fruit or be handled with dirty equipment, increasing the risk of E. coli and Salmonella.

 

Tap Water and Ice Cubes

  • Tap Water (and Ice Cubes) – In many countries, tap water isn’t treated to kill microbes. Even ice cubes made from tap water can lead to severe gastrointestinal illness.

 

Street Food and Other Proteins

  • Cold Meats or Buffet Items – Buffets can be risky if food is kept at unsafe temperatures, allowing bacteria to multiply rapidly.
  • Undercooked Eggs – Watch out for dishes like hollandaise, aioli or soft-boiled eggs that may carry Salmonella.
  • Shellfish (Especially in Warm Climates) – Shellfish can be contaminated by polluted waters or algae blooms, which lead to food poisoning.
  • Fried Insects – Common in some cultures, but insects can carry harmful pathogens if not cooked or stored properly.
  • Bushmeat or Exotic Game – Wild animals like bats or monkeys may carry deadly viruses or parasites. Avoid these foods entirely.
  • Undercooked or Rare Meat – Parasites like Trichinella and bacteria like E. coli thrive in meat that hasn’t reached safe internal temperatures.
  • Raw Seafood (Sushi, Oysters, Ceviche) – Seafood, especially when served raw or undercooked, can carry harmful bacteria, parasites and viruses if improperly stored or handled.
  • Street Food (Unregulated Vendors) – Though often delicious, street food from vendors lacking refrigeration or handwashing access is a common cause of foodborne illness.

 

Soft Cheeses and More Dairy

  • Unpasteurized Milk and Dairy can harbor dangerous bacteria such as Listeria, Brucella or Salmonella. They’re more common in rural or traditional markets.
  • Soft Cheeses (like Brie and feta) – When made with unpasteurized milk or left unrefrigerated, they become breeding grounds for Listeria.
  • Homemade Ice Cream or Custards – Often made with raw eggs or unpasteurized milk, these can be dangerous if not properly refrigerated.

 

Buffet Food and More

  • Buffet Items (Even at Hotels) – Food left out too long—hot or cold—can become a health hazard regardless of how luxurious the hotel may be.
  • Raw Flour-Based Foods (e.g., cookie dough) – Even dry flour can carry E. coli, especially when consumed raw.
  • Tap Beer or Homemade Alcohol – These drinks may be made with untreated water or dangerous substitutes like methanol in counterfeit alcohol.
  • Local Sauces or Salsas may sit out for hours at room temperature, especially in open-air restaurants.
  • Homemade Herbal Teas or Remedies – Local herbs can be toxic or improperly prepared, leading to illness or worse.

 

Global Food Hygiene: Where It’s Best and Worst

Beyond individual food risks, knowing where food hygiene is best and worst can help travelers make safer choices.

These nations are known for excellent food inspection programs, clean tap water and low rates of foodborne illness:

  • Japan – Unmatched cleanliness and government oversight in food preparation.
  • Singapore – Impeccable street food regulation and sanitation.
  • Switzerland – Strict hygiene laws and excellent water quality.
  • Canada – Strong inspection and education programs.
  • New Zealand – Clean production processes and traceability.
  • Australia – Frequent inspections and strong public health regulations.
  • Germany – Safe food infrastructure and accountability.
  • United States – Robust food safety laws via FDA and USDA.
  • Norway – Excellent hygiene enforcement and clean water.
  • Denmark – High-quality sanitation and food oversight.

 

These countries face significant challenges in water quality, food regulation and public health infrastructure:

  • India – Common foodborne illnesses are caused by contaminated tap water and street food.
  • Nigeria – Limited regulation and refrigeration infrastructure.
  • Bangladesh – Widespread use of unsafe food additives.
  • Afghanistan – Conflict and sanitation challenges.
  • Haiti – Poor infrastructure and water safety.
  • Pakistan – Tap water contamination and food safety gaps.
  • Egypt – Unsafe salads and sauces are common culprits.
  • Cambodia – Popular for street food, but risks remain.
  • Ethiopia – Lack of enforcement and poor sanitation.
  • Myanmar – Political instability hinders food safety controls.

 

Food Hygiene Tips for Safe Eating Abroad

  • Boil it, cook it, peel it or forget it.
  • Always choose bottled water, including for brushing your teeth.
  • Avoid ice cubes unless you know they’re made from purified water.
  • Look for restaurants with high customer turnover, a good sign of freshness and quality.
  • If in doubt, eat where the locals eat, but still use judgment on what’s safe.

 

The Global Rescue Connection

When stomach trouble strikes on the road, Global Rescue’s around-the-clock medical advisory team is here to help. Whether you’re searching for over-the-counter relief like Pepto-Bismol or Imodium — or need a local equivalent — we can assist you in locating nearby pharmacies or an English-speaking physician to fill your prescription.

Not sure if your symptoms point to food poisoning or something more serious? As a Global Rescue member, you have direct, real-time access to experienced medical professionals, including doctors, nurses and paramedics, who can guide you in your next steps based on your situation. Whether it’s urgent or just uncomfortable, we’re here to help.

Before departure, we also recommend scheduling a pre-travel medical consultation. This proactive step ensures you’re equipped with the right information, preventive measures and medications tailored to your destination.