![]() ![]() Travelers can lower their risk of hepatitis A (and other food-borne illnesses) in developing countries by drinking only water that has been boiled or chemically purified, by eating only foods that have been properly heated, and by avoiding fruits or vegetables that are not peeled or prepared by the traveler personally. Foods and drinks heated to this temperature and for this length of time do not transmit HAV infection unless they become contaminated after heating.
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