• Cholera Cholera is contracted by ingesting contaminated, toxic water and seafood. As a preventive measure, add a spoon of bleach to 20 litres of water to disinfect it. Let it sit for 60 minutes before consumption.
  • Typhoid This fever is common in places with poor hygiene. Preventive measures include taking due care of sanitation and hygiene in your vicinity. Wash hands before eating and after using the washroom. Wash fruits and vegetables thoroughly prior to consumption.
  • Dysentery Most common cause of dysentery is the consumption of raw fruits and vegetables that have been irrigated with contaminated water. Preventive measures include following strict hygiene. Chlorination or iodine treatment of water is a must.
  • Gastroenteritis (Traveller’s Disease) It is transmitted by consuming infected food and water and also through contact with infected surfaces. The symptoms include stomach ache, nausea and diarrhoea. . Preventive measures include boiling/distillation of water and reverse osmosis.