Guide to Sanitation Thai Style

I Find the Thai tend to be a very clean people. It is not unusual for a Thai to bathe two to three times a day. Food and hand sanitation are quite a different matter however. Many restaurants will not have bathrooms. Some will not have running water. Don’t assume anything just by the façade or looks of the outside; you never know what you’d see in the kitchen. Having said that, however, illness from food is quite rare even among us Expats. While ‘‘Bangkok belly’’ exists it is no where near as universal to newcomers as in other countries. While food preparation might leave a lot to be desired from a Western level of food sanitation, seemingly, the cooking methods (streamed, boiled, hot oil) tend to overcome the earlier shortfalls in preparation methods. Especially when eating food from a street vendor from one of his dishes or drinking from a glass, look around to see how and where he is washing it after use. If you see a washtub or bucket of brown, grimy water, that is the dish washing water. Go to the next place! At the same time, if the broth for the soup that you are about to buy is at a rolling boil or the pork on a stick is hot off the grill – things are pretty safe. When you by a drink from a vender he may very well put it in a plastic bag with a straw rather than part with the bottle or can. This is really generally sanitary. Try to find a place to wash your hands before eating – even if the cook and or waiter haven’t! It is a good idea to carry a non-water, alcohol-based hand cleaner.

Toilet

While Western sit-down, flush toilets are becoming more and more common, you’re still likely to find porcelain squat toilets in many older places and up-country. Just don’t be too surprised. Even when you find a flush toilet chances are very good that you will not find toilet paper. It is a good idea to carry a small pack of tissues with you. These will come in handy in a variety of situations. Instead of toilet paper, you will likely see a hose with a squeeze trigger hanging off of the wall. This will look much like the hose that is found in many western homes at the kitchen sink used for rinsing dishes. It is used to squirt water to clean yourself after using the toilet. It can also be used to clean the toilet interior if needed and even to wash your hands. Actually, it is a very effective and clean way of ‘‘doing business.’’ Just remember that everyone else who used that toilet area has also touched that handle. Wash your hands after using it. The tissues that you are carrying can be used to dry yourself afterward. Many commercial establishments also charge 3-5 baht for the use of their toilet. The Thais do use toilet paper but not a way Westerners usually expect. You’ll find a roll of TP on almost every dining table. Thai use it as a napkin. Don’t be taken aback by this. It is after all completely clean and sanitary as it comes out of the package. 

FOOD SANITATION (Article by J.J. Karwacki)

How many of us, living in the area of the world where we do, have not eaten in places which our mother’s would have shunned outright? And yet we survived! There are a large variety of agents – bacteria, viruses and parasites – that can be ingested with uncooked fruits and vegetables. Some simple precautions can go a long way to protecting your health.

All of us who live in the Orient, should be taking basic precautions with regard to food sanitation. First of all, hot foods should be eaten HOT! If it’s streaming, boiling or otherwise seared, it is unlikely to harbor anything dangerous. We likely pay more attention to such details when eating out or if we are ‘up country’. Many of us, however, let down our guard at home. 

Most westerners simply assume that their fresh vegetables are just that, fresh and wholesome. Many are mistaken. Most of us are likely take a more skeptical view of our lettuce and tomatoes. But are we careful enough?
Simple rinsing of fruits and vegetables can go a long way to protecting your insides. In the US, there is a growing trend to wash store- bought vegetables with various ‘‘cleansing agents’’ in an attempt to avoid various intestinal affliction which are actually becoming more common in the US produce market. Such agents are really not necessary. Simple rinsing with plain but clean water is usually sufficient. For some items, the addition to a few drops of bleach to the wash water might have some additional benefit. This is particularly true if the produce has obvious soil residue.  
Obviously, foods which are to be eaten uncooked, place you more at risk for ingesting something nasty. A simple water rinse is likely to reduce any bacteria on the surface by as much as ten-fold. This should be done just before serving the uncooked item, not before stroage, as the dampness could enhance bacterial growth even in the refrigerator.  

If the item is soft but firm (apples, tomatoes, peppers,) it should be rinsed under running water while being rubbed by hand – freshly washed hands are appreciated. More fragile items like grapes should be placed in basket and rinsed with a strong flow of water or a sprayer. Leafy greens should have their outer leaves removed before rinsing to discard any contamination. Rinse these in cold water to retain freshness. If you are truly worried, soak with a touch of bleach. 

Anything that comes from under the ground ( carrots, potatoes, turnips,) should be scrubbed thoroughly with a brush, rinsed then dipped in that mild bleach solution. Even items with rinds that are not eaten (oranges, melons,) should be rinsed with running water before opening or cutting so that any exterior contamination is not introduced to the eatable parts.  
Any bruised or damaged areas should be removed before storage since these invite the bacteria in through whatever natural skin barrier the item has.