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What it is
How it manifests itself
The causes: bacteria, viruses and parasites
Areas of increased risk
How it is prevented
Treatment
Children and traveller’s diarrhoea
Useful facts about Traveller’s Diarrhoea
Traveller’s diarrhoea (VTD), also known as ‘Montezuma’s Revenge’, is a very common occurrence and occurs in most people who travel. Between 40% and 60% of travellers, anywhere in the world, are subject to at least one episode of diarrhoea. Those who live with a high level of hygiene suffer more from diarrhoea. The risk of diarrhoea increases in travellers with a high socio-economic status, in young people who go on adventurous holidays, paying little heed to preventive rules, in those with gastric achlorhydria (low levels of acid in the stomach) or undergoing antacid treatment, and in those with chronic debilitating diseases.
What is traveller’s diarrhoea
Traveller’s diarrhoea: 2 / 3 or more evacuations of unformed or liquid stools in 24 hours accompanied by other intestinal or general symptoms. Generally without fever or systemic symptoms. Rarely accompanied by fever and severe fatigue. It is a disease that occurs more in the young than in the elderly, with no difference between males and females. It is caused by immune type mechanisms, but also by different travel patterns: more adventurous in the young, more careful about food hygiene in old age.
How traveller’s diarrhoea manifests itself
Traveller’s diarrhoea manifests itself with discharges of liquid or pasty stools, often with a strong fermenting odour, sometimes accompanied by
general malaise
nausea
vomiting
tiredness
barely noticeable symptoms, sometimes quite strong.
They are frequently associated with
abdominal cramps
belching and meteorism (hyperfermentation)
sensation of sulphur in the mouth.
In more severe cases, traveller’s diarrhoea is accompanied by mild or high fever. Diarrhoea generally appears in the first few days of travel, and lasts 3 to 5 days, causing the traveller discomfort.
It can wear off in 1 or 2 days in mild forms, especially by taking suitable drugs: rehydrating salts, intestinal disinfectants or antibiotics, protective bacterial flora, olive leaf extracts. It is essential to stick to an appropriate diet (anti-propulsive). The diarrhoea episode can also last longer than seven days and sometimes become chronic, prolonging the discomfort for months.
Causes of traveller’s diarrhoea
The main cause is microbiological, i.e. from bacteria, viruses, parasites or rarely mycetes.
The traveller’s contagion with microorganisms generally occurs through the ingestion of infected and contaminated food and water or liquids. Faecal residues deposited by flies and other insects, dirty hands, and inadequately cleaned furnishings are the primary causes of contagion. One’s own dirty hands, inadequately washed with soap and water, the use of contaminated towels or linen, frequenting environments with poor hygiene are causes of contagion.
People who come from countries with a high level of hygiene, due to the difficulty of contact with pathogenic microorganisms, do not develop sufficient immune defences both within the intestine and systemically. When these people travel to countries with a lower level of hygiene and a high presence of microbes, either for climatic or sanitary reasons, they have reduced local and systemic defences, a sudden mutation of the natural bacterial flora in their intestines. Due to these mechanisms, pathogenic microbiological forms gain the upper hand by overwhelming individual defence mechanisms.
Triggering or facilitating causes of diarrhoea: stress resulting from long journeys and time zone changes, climate or environmental variations, changes in diet and type of food, sensitisation to new foods, altitude. But these factors alone are not sufficient causes of diarrhoea.
Microbiology of traveller’s diarrhoea
Pathogenic bacteria
Enterotoxic Escherichia Coli ( ECET ):
the most frequent cause of traveller’s diarrhoea. More than 50% of diarrhoea originates from this bacterium . Watery diarrhoea with intestinal cramps, sometimes nausea and moderate fever.
Salmonella typhi or paratyphi:
Feverish gastroenteritis, with even severe symptoms and severe cramp-like abdominal pain. They can present with very different clinical pictures both in terms of manifestations and duration.
Salmonellosis is a ubiquitous disease, present in both developed and tropical countries, with a danger to the intestinal system derived from the aggressiveness of the bacterium. In industrialised countries it is among the major causes of food-associated diarrhoea. Rare is Salmonella dysentery, i.e. diarrhoea with blood and presence of mucus.
Shigella spp:
This is the cause of bacillary dysentery. It manifests itself with severe diarrhoea, mucus and blood with even very high fever. It occurs in an acute and even severe form. It is estimated that 20% of diarrhoea in the tropical zone originates from this bacterium.
Campylobacter jejuni
It is a bacterium that causes diarrhoea and general symptoms that can become chronic and last for many days with mild symptoms that sometimes worsen after quiescence for up to a few months.
Vibrio parahaemolyticus:
A spirillariform bacterium, a close relative of the cholera bacillus, it causes diarrhoeal symptoms that are less severe than cholera proper, but still debilitating. It is infected by eating shellfish, seafood and raw fish. Outbreaks of Vibrio parahaemolyticus diarrhoea often occur in travellers on cruises in the Caribbean, Japan and several Asian countries. Also present in Africa and Mediterranean countries.
Other pathogens cause traveller’s diarrhoea:
Other types of Escherichia coli ( enteroinvasive, enteroadhesive )
Yersinia enterocolitica
Vibrio cholerae 01, 0139
Aeromonas hydrophila
Pathogenic viruses
Rotaviruses:
These ubiquitous viruses are to be considered the cause of traveller’s diarrhoea in 30% of cases. They are the major cause of diarrhoea in children, particularly under 2 years of age. They are also frequently found in adults. The virus is often found in mixed infections with other microorganisms. Diarrhoea is generally watery, with few side symptoms, always mild. Fever is generally absent.
Norwalk viruses:
are viruses that manifest themselves with attacks of acute, sometimes febrile diarrhoea. They are very often asymptomatic. Studies carried out in several countries show that 10 – 15% of travellers have antibodies to these viruses. Epidemics are frequent during cruises and at large gatherings.
Other viruses can cause attacks of diarrhoea in travellers: Adenovirus, Astrovirus, Calicivirus, Coronavirus, Enterovirus
Pathogenic parasites
Several species of parasites, particularly of the Protozoa group, can cause attacks of diarrhoea, generally of a pasty consistency, with little general symptomatology. Symptoms appear at a distance and become chronic over time.
The most frequent parasites during travel include:
Giardia lamblia
Entamoeba histolytica
Cryptosporidium parvum
Cyclospora cayetanensis
Geographical areas of greatest risk for traveller’s diarrhoea
The incidence of traveller’s diarrhoea varies in relation to different destinations.
Within a country or geographical area, the incidence of the disease is related to the characteristics of the territory, seasonal trends, and attention to hygiene levels.
One can schematically distinguish 3 geographical areas with different incidence of the syndrome:
Western Europe and North America ⇒ 10% incidence
Southern Europe – Mediterranean Basin; Far Eastern Islands; Pacific Islands; Caribbean Islands⇒ incidence between 10% and 20%.
Rest of the world ⇒ incidence between 20% and 60%.
The risk of falling ill with diarrhoea is higher
in countries with low economic and sanitary conditions. These include most of the countries of Africa, most of the countries of Asia and a good part of the countries of Latin America. The countries of Central America. The countries of the Middle East.
Part of the Eastern European countries and the countries bordering the Mediterranean Basin on both the European and African coasts.
For further information see the PLANISPHERE or specific maps.
How it can be prevented
It is possible to reduce the risk of traveller’s diarrhoea by taking preventive measures involving food hygiene, using food and drink appropriate to one’s habits, avoiding excesses, and practising good and proper personal hygiene.
There is no single, safe vaccine that can prevent traveller’s diarrhoea as there are many causes.
Certainly, the typhoid vaccination is effective in preventing one of the most serious and widespread forms of typhoid on all continents, that of salmonellosis.
Using the oral cholera vaccine, currently on the market, not only prevents forms of this serious disease but also activates immune defences against certain particularly pathogenic bacteria.
It may be of some help to take bacterial flora, several types of which are commercially available, to be taken a few days before travelling, during travel, and during the first few days of your stay.
Certainly, the best form of prevention is to implement both food and personal hygiene measures.
Properly observing these hygiene rules drastically reduces the risk of contracting traveller’s diarrhoea.
It is also useful to purify and treat water with disinfectants.
The risk of falling ill is much lower by using cooked food and consuming it at known private homes or hotels than by eating it at street vendors or small restaurants whose hygiene standards are unknown.
Medications that reduce bowel movement and thus stop diarrhoeal episodes (such as loperamide – Imodium) can be taken in mild, paucisymptomatic diarrhoea, accompanied by the intake of intestinal disinfectants, mineral salts and bacterial flora. These substances can prevent the worsening and evolution of the disease, accompanying them with a suitable, light, semi-liquid diet, or even a short period of fasting, except for fluid intake.
The treatment of these intestinal forms must in fact be accompanied by copious fluid intake and an appropriate diet.
In the case of more severe diarrhoeas, accompanied by general symptoms and a feverish upsurge, antimicrobial treatment should be combined with antipropulsive drugs (loperamide).
The use of antibiotics as prophylaxis is to be considered exceptional, to be carried out under medical supervision and for short periods and for well-identified individuals. In particular in:
Diabetic subjects
Subjects suffering from chronic intestinal diseases such as ulcerative rectocolitis, Crohn’s disease
Immune-compromised subjects following HIV
Subjects with neoplasms
Individuals with blood diseases, including immunodepressions and other immunological disorders.
Individuals who have to undertake particularly important commitments while travelling (such as sports competitions or meetings or short business trips) may also use appropriate antimicrobials as a preventive measure or the use of antipropulsive drugs (loperamide) at the first symptoms of diarrhoea.
In any case, these travellers should always carry anti-propulsive drugs (such as loperamide) and some appropriate disinfectants or antibiotics in their luggage.
Dehydration and diarrhoea
Dehydration is a pathological state of the organism characterised by an excessive loss of liquids and salts and such as to alter the normal hydrosaline and consequently metabolic balance.
Traveller’s diarrhoea, sometimes accompanied by vomiting, can cause even severe dehydration. Dehydration is particularly feared in children and the elderly.
Three degrees of dehydration can be identified:
SLIGHT which presents ⇒ intense thirst, reduced diuresis, dark and dense urine.
MODERATE which presents ⇒ in addition to mild symptoms also restlessness, dry lips, rapid heartbeat.
SEVERE presenting ⇒ in addition to the preceding symptoms also very dry lips and mucous membranes, reduced or absent lacrimation, dry skin that can be lifted into folds, very accelerated heartbeat
Indications for the treatment of rehydration
In the case of mild to moderate dehydration, it is advisable to drink not only drinking and controlled water, in sufficient quantities, but also tea, fruit juices, orange juice, drinks possibly with added mineral salts, and vegetable broth. Saline solutions to dissolve in water are commercially available. In any case, balanced solutions suitable for proper oral rehydration can be prepared in any country or in any situation:
⇒ For each litre of water, add 7 teaspoons of sugar and 1 teaspoon of salt.
or
⇒ For each litre of water add
20 g of sugar ⇒ (equal to 4 big spoons)
3.5 g. of sodium chloride ⇒ (equal to 1 heaped teaspoon)
2.5 g. of sodium bicarbonate ⇒ (equal to 1 level teaspoon)
1.5 g potassium chloride ⇒ (may be replaced by grapefruit or orange juice)
Treatment
In the case of fluid loss due to diarrhoea, whether liquid or pasty, even mild, or vomiting, the first treatment is to ingest copious fluids to restore the water-saline balance.
Water can be acidified by adding lemon, which has a disinfectant and astringent function. Fruit juices and light drinks such as tea can also be given; caffeinated, carbonated and particularly cold drinks should be avoided.
Initially avoid full meals, but take saltine crackers and vegetable broth. This is to replenish small amounts of salts that have been lost with fluids. Rifaximin, an antimicrobial, is useful and recommended to stop bacterial growth. In cases of severe fluid loss, these fluids can be replenished by infusion through the administration of physiological and glucosate solutions.
Anti-propulsive drugs are used to reduce peristalsis of the intestine, caused by inflammation or irritation due to microbiological attack in conjunction with other physical factors. Among these, loperamide – Imodium, is one of the drugs to be used in cases of mild forms, and to reduce the number of discharges. With these drugs it is essential to add the use of Rifaximin.
In more serious cases of diarrhoea, in the presence of fever, the microbiological cause must be combated with the use of suitable, targeted antibiotics that aim to eliminate the root cause (causal therapy)
Initially, the diet should be liquid or semi-liquid, and then light foods should be included that do not further irritate the affected intestinal tract.
Read more here
Child and traveller’s diarrhoea
In the case of diarrhoea and vomiting in children, particularly under 2 years of age, the greatest risk is the loss of liquids and minerals and the onset of dehydration.
Dehydration in children is a dreaded and particularly serious event.
Action must be taken without delay by replenishing fluid and mineral salt losses. A cool, ventilated environment must be provided for children suffering from dehydration. Dehydration is prevented through the adequate administration of fluids, especially during trips to countries with particularly hot and dry climates, when losses are easy and inconspicuous, particularly if accompanied by pathological phenomena. Include in the diet soups, other safe, uncontaminated beverages and, if available, thin leeks that contain sufficient amounts of salts to help restore salt balances.
Infants
Babies under 6 months of age with mild diarrhoea should continue to be breastfed with the possible addition of small amounts of water, which should be boiled if of uncertain origin.
Directions and behaviour:
The ‘Guide on safe food for travellers’ (by the Wordl Health Organization) Sustainable Development and Healthy Environments,Water, Sanitation and HealthNoroviruses as a Cause of Diarrhoea in Travellers to Guatemala, India, and Mexico.
Ericsson C, DuPont H, Steffen R. Travelers’ Diarrhea. 2003 BC Decker
Keystone JS, Kozarsky PE, Nothdurft HD, et al. Travel Medicine. London: Harcourt Publishers Ltd., 2003
Useful links
American Society for Microbiology
International Society for Infectious Diseases
Federation of European Microbiological Societies
Centres for Disease Control
World Health Organisation
International Society of Travel Medicine
American Society of Travel Medicine
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