Take the following steps to avoid passing the illness on to others:
Wash your hands thoroughly with soap and water after going to the toilet.
Stay away from work or school until you’ve been completely free from any symptoms for at least 48 hours.
Help young children to wash their hands properly.
Don’t prepare food for others until you’ve been symptom free for at least 48 hours.
Don’t go swimming until you’ve been symptom free for at least 48 hours.
Where possible, stay away from other people until your symptoms have stopped.
Wash all dirty clothes, bedding and towels on the hottest possible cycle of the washing machine.
Clean toilet seats and toilet bowls, and flush handles, taps and sinks with detergent and hot water after use, followed by a household disinfectant.
Avoid sexual contact until you’ve been symptom free for at least 48 hours.
NHS choices
Travel
If you’re travelling to a country where there’s a high risk of getting the condition, the Information below can help prevent infection:
Don’t drink the local water unless you’re sure it’s clean (sterile) – drink bottled water or drinks in sealed cans or bottles.
If the water isn’t sterile, boil it for several minutes or use chemical disinfectant or a reliable filter.
Don’t clean your teeth with tap water.
Don’t have ice in your drinks because it may be made from unclean water.
Avoid fresh fruit or vegetables that can’t be peeled before eating.
Avoid food and drink sold by street vendors, except drinks in properly sealed cans or bottles.
NHS choices
Future advise especially when travelling to an infectious country:
Fresh foods: those that are peeled or cooked are the safest
Avoid high risk foods like shellfish
Boiling water is the best method of sterilisation
Chemicals are useful for preparing safe drinking water but have their limitations
Chlorine-based tablets are widely available and will be appropriate for most travellers
More intrepid travellers and those planning to use surface waters as a drinking water source should use an iodine-based product.
Panel 1: Choice of foods for the traveller
Usually safe
Risky
Best avoided
Freshly prepared and hot , cooked food including meat and consume quickly. boiled dairy i.e milk and/or indian chai.
Food from street vendors unless fresh and hot
Poorly stored food Cold foods left standing especially sauces Avoid buffets (hot or cold) left standing along time
Peeled fruit
Unpeeled fruit and salad unless well washed in clean water
Broad leafed salad i.e lettuce due to large surface area packed with organisms- harder to wash off all
Canned food Dried food (bread, rice and pasta ) and freshly baked bread
Ice cream
Shellfish Rare meat and fish Unpasteurised dairy products Ice containing drinks
Iodine or chlorine used for water purification (as discussed later) can also be used for soaking and manufacturers of food products give recommendations for the appropriate concentrations.
There are three methods by which the traveller can prepare clean drinking water:
Boiling:
Boil water for a full five minutes at any altitude.
Chemical disinfection:
Iodine, chlorine, katedyne silver.
Filtration
The Pharmaceutical Journal, PJ, January 2000;():DOI:10.1211/PJ.2000.20000218
Please talk to your healthcare professional (i.e. Medical Doctor/Pharmacist) for further advice
Detailed Information
Please copy and paste any key words from the title: Hookworm in the following respective 'Medtick References and/or Sources' to find out more about the disease (this also may include diagnosis tests and generic medical treatments).
The Pharmaceutical Journal covers analysis, features, opinion, learning and careers articles, providing insight and knowledge about drugs, pharmacy practice, medicines use and healthcare policy in the context of the pharmacy profession and pharmaceutical science.
