Why people from other countries seem to get sick unrefrigerated foods?

People from other countries may seem to get sick from unrefrigerated foods for several reasons:

1. Differences in Food Safety Standards: Food safety standards and regulations can vary significantly from country to country. Some countries may have stricter regulations regarding food handling and storage, while others may have more relaxed standards. This can lead to differences in the way food is produced, processed, and stored, which can impact its safety and shelf life.

2. Climate and Temperature Differences: The climate in some countries may be warmer or more humid than in others. This can affect the rate at which food spoils and the growth of bacteria and microorganisms. Foods that are safe to eat unrefrigerated in cooler climates may become hazardous when exposed to higher temperatures.

3. Diet and Food Habits: People from different countries may have different diets and food habits, which can affect their exposure to certain pathogens. For example, some cultures consume more raw or undercooked foods, which can increase the risk of foodborne illnesses.

4. Hygiene and Sanitation Practices: Personal hygiene and sanitation practices can also play a role in the risk of foodborne illnesses. Differences in cultural norms and practices related to food handling, preparation, and storage can affect the likelihood of contamination and subsequent illness.

5. Immune System Response: Individual differences in immune system function can also influence susceptibility to foodborne illnesses. People with compromised immune systems may be more likely to get sick from foods that would not pose a risk to others.

It's important to note that not all people from other countries will get sick from unrefrigerated foods. Many factors contribute to foodborne illnesses, and individual circumstances and behaviors can play a significant role in determining the risk. Safe food handling practices, regardless of cultural background, are essential for reducing the risk of foodborne illnesses.