Water, if not potable or contaminated, can be a vehicle for bacteria, parasites and viruses.
Consume only water whose potability you are sure of: drink bottled or aqueduct water, avoid artesian well water or other water from non-inspected sources.
Also pay attention to the origin of the water used to produce ice to be put in drinks or in contact with food, the water used to wash or prepare food and also that used to wash kitchen utensils.
Unfortunately, it is not possible to recognise food contaminated by pathogenic micro-organisms:
contaminated food shows no changes in colour, smell, appearance or taste.
Click on the button below to read the rules on foods to avoid and behaviours to be adopted
to reduce the risk of contracting diseases of microbiological origin transmitted by food.
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