Food and Hygiene

Here are some tips for your placement to help avoid stomach upsets as you get used to the change of environment.

Drinking water

Drink Eau Vive for first week, a litre per day per person, then change over gradually to boiled water, since the different minerals in the water sometimes provoke stomach-upset. Keep the empty Eau Vive bottles to refill with boiled water (rolling boil). Daily liquid intake should be about a litre per day minimum, more if you are working outdoors. Beer makes you dehydrated, you need extra water if drinking beer. At the coast you should try to drink 2 litres of water per day. Do not share water bottles.

Locally produced milk should be boiled before use. For ice cream buy from a reputable store (not street vendors) - yogurt is in general good - use common sense.

Local Alcohol

Never drink toka-gasy (local alcohol), or do so at your own responsibility. It is unstable and can be harmful when consumed.

Food hygiene

Food must either be cooked, peeled, or washed in clean water. Salad is a no-no, unless washed by you in pure water. Cook meat thoroughly. Local pork must be cooked for several hours to avoid risk of tape-worms.

Personal Hygiene

Wash your hands before and after handling your food. Take hand cleansing gel for convenience if you are unable to find hand washing facilities. When you find a local restaurant that pleases you and your stomach, visit it often, in preference to restaurants that your stomach does not know. Build up a slow immunity.

Make sure any cutlery you use is clean and germ-free.

Do not ignore scratches or insect bites. If you scratch them they may get infected, so dab them with diluted iodine to avoid problems.