ABSTRACT
Over 400 million travelers cross international boundaries each year (29). People often become ill upon traveling from one area of the world to another. Contribut ing factors include traveling in areas where there are lower standards of hygiene and going to regions that lack appropriate technology, equipment, and supplies for producing and providing a reliable supply of safe food and potable water. These sanitation concerns are usually due to unhygienic, inefficient, or nonexistent food and water safety control systems. This problem is a major concern for those who visit small villages and outlying areas where there is little or no choice of readyto-eat food except what is offered at small, local restaurants or by street vendors. To assure the safety of food, correct hazard and control information must be sup plied by government sources throughout the world to producers and preparers of food, who must be trained and motivated to use this information. Tourists must also become informed on how to make correct choices of food and beverages when traveling.
