Experts warn travelers about food choices to avoid food poisoning

Trying local flavors is widely seen as a welcome part of experiencing a new culture while traveling, but foods of unknown composition or those prepared without proper hygiene can cause digestive problems and foodborne illness, turning a trip into a difficult experience. Specialists warn that raw or undercooked seafood and shellfish may carry bacteria and viruses from contaminated water or improper storage, leading to stomach and intestinal issues. Pastries such as croissants and börek left out on buffets, along with cream- and cheese-filled products, can be exposed to dust and microbes and may allow bacterial growth if not kept at the correct temperature, they said. Sausages and sujuk served on buffets may also fail to cook through if they appear dark in color or are repeatedly reheated, raising the risk of harmful bacterial growth and food poisoning, according to the experts. Beef slices of uncertain origin or that are not fully cooked can carry salmonella and certain intestinal parasites, they added, recommending that travelers consume meat only when it is thoroughly cooked. The guidance points to a practical balance between exploring new destinations and making safe food choices to protect health during trips.