Food and tourism play a major part in the new experience economy. Food is a key part of all cultures, a major element of global intangible heritage and an increasingly important attraction for tourists. The linkages between food and tourism also provide a platform for local economic development, and food experiences help to brand and market destinations, as well as supporting the local culture that is so attractive to tourists.Food tourism is exploring foods of different places be it near or far from your usual place of residence. It includes the food carts and street vendors as much as the locals-only (gastro) pubs, dramatic wineries, or one-of-a-kind restaurants. It is a unique types of tourism popular all around the world. In recent years food tourism has grown considerably becoming one of the most dynamic and creative kinds of tourism. There is something for everyone in the food tourism industry.Food tourism not only mean travelling far to try some exquisite dish. But one travelling near your region or neighborhood to enjoy already tried and tested recipes or to travel in search of new and special cuisine is also considered as food tourism. It helps in promoting and catering the local products and their marketing as well, provides job to local chef, allow local communities to generate income and employment. Many countries are promoting their countries cuisine through food tourism. Malaysia, Moscow, Spain, Korea, Kazakhstan, Georgia, Egypt, Brazil, Azerbaijan are some famous food destination of the world. These countries are successful to attract the admiration of visiting guests with their art of combining foods and seasoning, rituals of preparing it. France is a country that has been strongly associated with culinary tourism with both international visitors as well as French citizens traveling to different parts of the country to sample local foods and wineNepal is also well known for its local dish. People visiting Nepal prefer to try local cuisine rather than eating same usual foods they have all been eating before. The food of Nepal is as diverse as the country itself. The Nepalese recipes are quick to cook and good to eat. Nepalese food is famous for its nutrition level and tempting taste. Whilst Nepalese cuisine is somewhat basic, it certainly does not lack in flavor, making extensive use of spices and flavorings such as ginger, garlic, coriander, pepper, cumin, chilies, cilantro, mustard oil, ghee and occasionally yak butter. Famous Nepali cuisines are Gundrook- Dhendo, Aalu tama, Vegetable Pulao (Fried Nepali Rice), Masu, Vegetable Thukpa, and Chatamari. You can try nepalese cusine while enjoying your holiday in Nepal with your friends, family and loved ones.
Apart from the controls stated under the Pennington recommendations, thorough cooking food to at least 70°C (USA) or 75°C (UK) core temperature will kill the pathogen. Why there are temperature differences between the USA and UK is unknown. Temperatures above 60°C will kill E coli, as with most food safety pathogens.The majority of illnesses and deaths attributable to EHEC relate to developing countries. In the UK there are adequate potable water and toilet facilities. In developing countries 1.1 billion people are without clean drinking water and 2.4 billion people without adequate sanitation.These countries do not have enough money to finance any education or awareness programmes to control EHEC. Many people live in poverty and, because of poor diets, cannot fight EHEC infection. Diagnosis of infection can be quite difficult and time consuming in developed countries. In developing countries diagnosis is quite often too late, due to lack of equipment, expertise and logistical problems of location. Quite often people suffering from EHEC are living in the deserts, forests, mountain ranges, where there are no direct communication routes.Spread of EHEC has been quite extensive in the last 30 years from its roots in the USA to spreading to a global audience. This is due to more travel, import/export of contaminated foodstuffs and poor hygiene control when the pathogen emerges. Where countries have identified EHEC, doctors have prescribed antibiotics, resulting in antibiotic resistant strains.The ideal situation regarding control of EHEC would be localised elimination followed by global eradication. However, as E coli is a natural commensal of humans and EHEC a symbiont of ruminants, elimination and eradication is going to be impossible due to its ubiquitous nature.The only way forward is by more vigorous controls. In the UK, for example, the regulations should be tighter with stiffer penalties for the food industry. Food safety training should be given a priority in schools and industry, especially in abattoirs and fruit and salad farms. It has been suggested that all raw meat in the UK is contaminated with pathogens including EHEC. Although the infection can be killed by thorough cooking, cross contamination caused by touching the infected raw meat, not washing hands, and touching other surfaces causes many problems. If high risk food such as sandwiches, cooked meats, buffet items are placed on the contaminated surface, the EHEC are transferred to the food. It has been shown that EHEC can survive for up to 60 days on a stainless steel surface, which has not been adequately cleaned. Raw food must be kept separate from ready to eat, high risk food.Commensal E coli has evolved into EHEC and emerged as a new pathogen in the USA in the early eighties to spread globally over the past 30 years. It is a deadly pathogen causing, apart from vomiting and diarrhoea, haemolytic uraemic syndrome, renal failure, permanent kidney damage, brain damage and death. It is a bigger problem in developing countries due to social, technological, economic, political and logistical reasons. It is unlikely that it will ever by eliminated or eradicated. More vigorous controls would, however, keep a tight rein on EHEC.For further information Check out Food Safety.