Article #1

“Ensure availability and sustainable management of water and sanitation for all”
The right to water constitutes one of the most fundamental human rights. For
many communities, particularly those living in the Global South, this right is being
compromised by tourism development. The inequities of water access and availability
between resorts, large hotels and golf courses on the one hand, and local communities
and small-scale tourism entrepreneurs on the other, are starkly played out in holiday
destinations in some of the world’s poorest countries. While hotels ensure their guests
can have several showers a day, swimming pools, a round of golf and lush gardens,
neighboring households, small businesses and agricultural producers can regularly
endure severe water scarcity. As long as hotels are prioritised over communities,
conflict and resentment will grow, so undermining the potential for tourism to contribute
to sustainable development.
Example:
“Inequalities in water access: Nungwi, Zanzibar”
Tourism is a major contributor to Zanzibar’s economy, yet the benefits have not
been felt by all. Almost half the population remain in poverty. According to the British
Department for International Development (DFID), in 2011 just half of the rural residents
had access to a water source. Women in particular spend significant amounts of time
fetching water, which diverts them from other income-generating activities, and means
that women face the most immediate problems when water is scarce.
In the popular resort areas of Nungwi there are stark inequalities between water
access for local communities and the growing number of hotels. On average,
households in the village consume 93.2 liters of water per day, whereas the average
consumption per room per day in a hotel is 3,195 liters. Wall to wall guesthouses
surround the village of Nungwi. Water supply here is hugely problematic: local
inhabitants report that the well has become too saline for use. The one remaining public
borehole and pump are inadequate, which means that villagers have to obtain water
from a town 20 km away. Meanwhile, four of the larger hotels have sunk their own
boreholes. This inequity between hotels and local residents has resulted in conflict, with
hotel water pipelines being cut by residents, which has then resulted in hotels hiring
guards to protect them.
http://www.transforming-tourism.org/goal-6-clean-water-and-
sanitation.html?fbclid=IwAR1CYwH0WhMXxDVqUfeXNX_NxPGD4zPk3t1dPIarxxrkQW
XFk2GVCHBVNUM
Article #2
“Food Safety – Problems and Solutions”

The factors that affect food safety

Foods are the basic building blocks of living things, yet they may pose a threat
and become harmful to human health in some situations. Many people throughout the
world become ill because of the food they eat. These diseases associated with food
consumption are referred to as foodborne diseases, and they may result from
dangerous microorganisms. Foods can become harmful to human health or even fatal
when combined with bacteria, mold, viruses, parasites and chemical toxins. Therefore, it
is absolutely necessary that consumers be provided with a safe food supply. The factors
involved in the potential threat caused by foods are inappropriate agricultural practices,
poor hygiene at any stage of the food chain, lack of preventive controls during
processing and preparation of the food, incorrect use of the chemical materials,
contaminated raw materials, food and water and inappropriate storage.

Food hygiene
Many factors serve to undermine food hygiene. The hygienic quality of the foods
is negatively influenced by purchasing low-quality or stale foods, storing food in
inappropriate conditions, cooking large amounts of food, more than is necessary, and
letting it sit in inappropriate environments, storing raw and cooked foods together and
preparing, cooking and storing food using incorrect methods. If foods are contaminated
at any stage, from production to consumption, the hygiene of the food is compromised,
depending on the temperature, humidity and pH values of the environment it is stored
in, and the food then becomes potentially harmful to human health. An infection or
intoxication caused by the consumption of a contaminated food or drink is called food
poisoning. The causes of food poisoning are classified as microorganisms, parasites,
chemicals, naturally created food toxins, naturally created fish toxins, metabolic
disorders, allergic reactions and radioactive substances.

Personal Hygiene of Food Handlers

The food processing stage is one of the most important stages in the food chain,
and those responsible for performing the duties involved in this stage assume major
responsibilities in the prevention of food poisoning cases. The food processing staff
should include healthy individuals who do not have any diseases, and they should
undergo regular medical check-ups. In addition to being healthy, it is also important that
the workers take particular care for their personal hygiene and execute proper food
handling behavior. This is especially important because food handlers can cause cross-
contamination between raw and cooked foods, and they may jeopardize food hygiene
by improper preparation, cooking and storage of foods. A study confirmed by the Food
and Drug Administration (FDA) determined that 81 foodborne diseases were caused by
foods contaminated via food processing workers. It should be noted that food workers
have the power to make a remarkable impact on public health. In reducing the
foodborne diseases or food poisoning, the personal hygiene practices of workers at
food production sites are a key factor. It is well known that proper personal hygiene is
the best way to mitigate the risks associated with contamination by most of the bacteria
generally seen as being responsible for foodborne diseases.
Control Measure:
 Purchase foods from reliable suppliers.
 Make sure that hygiene conditions are provided and maintained during supply
and transportation.
 Keep foods in wrapped or closed containers.
 Perform pest control.
 Monitor the time and temperature of storage.
 Follow the FIFO principle
 Wash hands before touching the food.
 Prevent cross-contamination by surfaces and containers.
 Separate cooked foods from raw foods.
 Serve the food hot.
https://www.intechopen.com/books/significance-prevention-and-control-of-food-related-
diseases/food-safety-problems-and-
solutions?fbclid=IwAR0y5C3kpNGDmePHk5cYWlx2jSxabRBEZCEZS22ROKUy49m4Y
LsejNF4sRo

Article #3
“Tourism and the Health Effects of Infectious Diseases”
According to statistics of the World Tourism Organization (WTO), international
tourist arrivals for 2014 exceeded 1138 million. In the same year the majority of
international tourist arrivals were for the purposes of leisure, recreation and holiday,
about 55%. However travel is a potent force in the emergence of disease since the
migration of humans has been the pathway for disseminating infectious diseases
throughout recorded history and will continue to shape the emergence, frequency, and
spread of infections in geographic areas and populations. The current volume, speed,
and reach of travel are unprecedented. The consequences of travel extend beyond the
traveler to the population visited and the ecosystem. International travel and tourism can
pose various risks to health, depending on the characteristics of both the traveler and
the travel. Travelers may encounter serious health risks that may arise in areas where
accommodation is of poor quality, hygiene and sanitation are inadequate. The purpose
of this paper is to highlight the details and impact of significant infectious diseases that
can pose a risk to tourists and threaten public health. The paper also seeks to raise
awareness of the issues outlined and thereby increase efforts to enhance travel safety.

4 Specific Infectious Diseases Involving Potential Health Risks for Travelers:

Severe Acute Respiratory Syndrome (SARS)

The outbreak of SARS in 2003 exemplifies the impact of spatial mobility and the
dynamic role of travelers. In 2002, a previously unrecognized coronavirus caused an
outbreak of respiratory infections in the Guangdong Province of China. The virus
apparently jumped species from civet cats to humans, although subsequent research
suggests that the reservoir host is the fruit bat, (Lie t al., 2005). The outbreak became
visible to the world community when an infected physician 6fromGuangdong, who
stayed for a day in Hotel Metropole in Hong Kong, was the source of infection for
multiple hotel guests, who then disseminated the virus in many other countries upon
their return home. By May2002, more than8000 SARS infections had been reported by
the World Health Organization, (WHO, 2002). By July 2002, 29 countries and territories
across five continents reported outbreaks and attributed 774 fatalities to SARS (WHO,
2002).Transmission of SARS on aircraft occurred at rates of 0% to 18.3%, and occurred
as far as seven rows from the source passenger, (Olsen et al., 2003).

Chikungunya
Chikungunya virus, an alpha virus first isolated in Africa in 1952, is a mosquito-
transmitted virus that was recently carried by travelers to geographically disparate
regions on different continents. Recent outbreaks of chikungunya virus infection
originated in Kenya in 2004, and major out breaks followed in the Indian Ocean Island
countries like Reunion, Mauritius, Comoros, Seychelles and Madagascar in 2005 to
2006 (Charrel et al., 2007). Outbreaks ensued in India and Indonesia, and the virus was
carried by travelers to Europe, (Panning et al., 2007; Beltrame et al.,2007; Parola et al.,
2006; Simon et al., 2007; Hochedez et al., 2006); the United States, (Lanciotte et al.,
2007; CDC, 2007); Australia, (Bruce et al., 2007) and Hong Kong, (Lee et al., 2006). A
viremic traveler from India visiting the Ravenna province of Italy became the index case
of an outbreak that infected 205local residents, which was transmitted through local
Aedes albopictus, a mosquito species introduced into Italy by ship in 1990, (Rezza et
al., 2007). The overall results are the same, negatively affecting travel and tourism.

Dengue
Dengue virus, a flavivirus, is endemic in Southeast Asia, South Asia, the Pacific,
Caribbean, and Central and South America, and its history illustrates the intricate
interactions of travel, movement of goods, and translocation of infectious disease,
(Gubler, 2002). Most cases of dengue virus infection diagnosed in the United States
have been imported in travelers, although limited local transmission in Texas has also
occurred recently. Less well-known is the fact that a competent vector, Aalbopictus, or
Asian tiger mosquito, was introduced into the United States in1980s by ships that
carried used tires. Since then, the mosquito has established itself in many states, and
could potentiate autochthonous dengue outbreaks. In 2001 Hawaii experienced dengue
outbreaks, the likely source being viremic travelers returning from French Polynesia.
Dengue had been present in Hawaii until the1940s (after World War II), when
autochthonous transmission ceased. However, Aalbopictus became established in
Hawaii, and in 2001was the primary vector in a local outbreak involving more than 100
cases, (Effler at el., 2005).

Influenza: Seasonal and Pandemic

Influenza remains an ongoing global challenge, given the large pool of influenza viruses
in avian and other species and the capacity of the virus to recombine, re-assort, and
mutate. Spread through aerosol or direct contact, the aircraft provides an ideal enclosed
space for transmission of the influenza virus. In one well-characterized outbreak, a
passenger who had influenza on an airplane with a nonfunctioning ventilation system for
3 hours probably transmitted the infection to 72% of 54 passengers onboard, (Moser et
al., 1979). Movement of troops during World War I contributed to the spread of influenza
in 1918 to 1919. Nowadays the expanded range and speed of travel can rapidly
disseminate a pandemic strain of influenza. Influenza has caused multiple outbreaks on
cruise ships. A large outbreak of influenza cases during the summer of 1998 in Alaska
and the Yukon Territory-Canada affected primarily tourists and workers in the tourism
industry, (Uyeki et al., 2003).Outbreaks also occurred on two cruise ships, affecting
passengers between New York, Montreal, Tahiti and Hawaii, (CDC, 97-98).
https://www.palermo.edu/Archivos_content/2015/economicas/journal-
tourism/edicion12/03_Tourism_and_Infectous_Disease.pdf