Knowledge about health risks associated with food and drink in international travelers
Section: Health and quality of life
How to quote
Crespo Alonso A, Álvarez Comesaña MC. Conocimientos sobre riesgos para la salud relacionados con alimentos y bebidas en viajeros internacionales. Metas Enferm mar 2014; 17(2): 69-75.
Authors
1Ana Crespo Alonso, 2María del Carmen Álvarez Comesaña
Position
1Enfermera del Centro de Vacunación Internacional de Vigo. Master en Ciencias de la Enfermería. Diplomada en Salud Pública.2Enfermera del Centro de Vacunación Internacional de Vigo. Master en Ciencias de la Enfermería. Licenciada en Publicidad y Relaciones Públicas.
Contact address
Ana Crespo Alonso. C/ Pazo Solita, 8, R4, 1º E. 36212 Vigo (Pontevedra).
Contact email: anacrespo@gmail.com
Abstract
Objective: to determine the self-perception of health risk associated to specific food and drinks, to identify the critical items in knowledge, and the information sources used by people traveling to zones of risk.
Material and method: descriptive transversal study. From June, 1st to August, 6th, a survey was conducted with all persons attending the Vaccination Center in Vigo who were travelling to risk zones. Information was collected through a self-completion questionnaire, prepared by the authors and previously submitted to a pilot test.
Results: 314 travelers took part in the study. The mean age of participants was 39.6 years. 63.4% of the travelers were attending an IVC for the first time, and 75.5% had looked for information about the health risk of their travel. The travelers completing the survey selected diseases transmitted by insects (51%) and diarrhea (37%) as those health problems most frequently associated with international travels.
The assessment of the perception of risk associated with food and drink reached a mean score of 60.7 over a maximum of 72; non-processed food and food prepared in street stalls were identified as the most dangerous for health.
Conclusion: the survey participants had a good perception of those risks to health caused by food and drink items defined as dangerous, and an average knowledge about the diseases with fecal-oral transmission. New strategies should be defined and implemented in the visit previous to travel, for travelers to understand and put into practice the information given.
Keywords:
Traveler; diarrheapublic health
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