Travellers Diarrhoea

Traveller's diarrhoea is a gastrointestinal condition typically contracted during or after international travel, resulting from ingestion of food or water contaminated with pathogenic microbes. Symptoms usually resolve within several days but may persist beyond one week in some cases. Associated symptoms can include fever, vomiting and abdominal cramping.

Yes, traveller's diarrhoea is highly transmissible whether caused by viral, bacterial or parasitic pathogens. Transmission occurs through faecal-oral route via contaminated surfaces, food or water. Causative pathogens can survive on surfaces for several days, necessitating strict hygiene practices including hand disinfection and surface sanitisation to prevent spread.

Patients may consume simple, non-irritating foods if not experiencing nausea or vomiting, particularly when undergoing antibiotic treatment. Avoid dairy products which may prolong symptoms. The BRAT diet (bananas, rice, applesauce, toast) is often recommended. Seek medical consultation if symptoms persist beyond seven days.

Pre-travel preparation for high-risk regions should include carrying appropriate antibiotics. During active illness: maintain hydration with oral rehydration solutions, rest adequately, and replace lost electrolytes. Seek urgent medical assessment if diarrhoea persists beyond 72 hours, features bloody stools, or shows no improvement with initial treatment.

Contaminated food represents the most common vector, with enterotoxigenic Escherichia coli (ETEC) being the predominant bacterial cause. Multiple pathogens including norovirus, Campylobacter, Shigella, and parasitic organisms like Giardia may produce clinically identical presentations.

Acute symptoms generally resolve within 3-4 days, though 10-15% of cases persist beyond one week. Complications may include bloody stools (occurring in approximately 10% of cases) or vomiting (affecting 15% of patients). Prompt rehydration and appropriate antimicrobial therapy when indicated can reduce duration.