Montezuma’s Revenge

Abstract

Nearly one-third of the 615 travelers responding to a 1997 survey reported being indisposed by gastrointestinal illness during their trips to Cancun. Those reporting illness were disproportionately residents of the United States. One accepted way to avoid traveler’s diarrhea is to eat only cooked food. In addition, many of the sixty hotel chefs surveyed attempted to interdict disease by avoiding local suppliers and instead ordered frozen foods from distant markets. Neither of those strategies will work, however, if kitchen workers themselves cause disease, which appears to occur. Rather than risk being shunned by international travelers, Cancun’s hoteliers would do well to create alliances with local producers to provide appropriately handled foodstuffs and to work together to ensure a sanitary environment for employees. By improving workers’ health, hotel chefs can close another door to disease. Similarly, by partnering with local growers, hotel chefs can ensure a supply of the freshest produce possible.