Intoxication can occur when food is left out for long periods before being reheated and served.
Rabat – Morocco’s top tourist destination, Marrakech, with its famous Jemaa El Fna square and the numerous food stalls, is ranked 7th in the list of top 10 worst resorts for food poisoning.
Based on the investigation led by the UK’s leading Holiday Sickness claim Experts, Sick Holiday, and food intolerance company YorkTest, Egypt’s Hurghada tops the list of resorts with 380 cases have been reported between 2017 and 2018.
The data was based on insurance claims submitted to Sick Holiday.
The list of resorts with the highest number of food poisoning cases includes Punta Cana in the Dominican Republic with 211 cases (2nd), Mexico’s Riviera Maya with 182 cases (3rd), Turkey’s Antalya with 108 cases (4th), and Mexico’s Cancun with 95 cases (5th).
Other destinations infamous for food poisoning are Cape Verde’s Boa Vista with 84 cases (6th), Marrakech with 83 cases (7th), Cape Verde’s Sal with 68 cases (8th), and the Spanish cities of Majorca (9th) and Benidorm (10th) with 66 and 62 cases respectively reported.
“One of the more common holiday illnesses reported to Sickholiday.com in Morocco is Dysentery, a bacterial infection that can lead to severe diarrhea, stomach cramps and in rare cases can be life threatening,” said Sick Holiday.
“Although all holidaymakers visiting Morocco are advised to drink only bottled water, poorly maintained swimming pools can also lead to serious stomach illness such as Gastroenteritis as a result of contracting Cryptosporidium,” it added.
According to Richard Conroy of Sick holiday, food poisoning kills 420,000 people a year worldwide and affects 600 million people a year.
He added that keeping food at the wrong temperature for a long time is a factor for food poisoning. Leaving food out for long periods before being reheated can also cause intoxication as it allows the development of pathogenic bacteria.
Conroy pointed out that “a single fly can deposit up to 1,000 microbes by landing on food that is waiting to be served, which sometimes has been left out in the heat for hours.”