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The dirty culprits are normally cooks not washing their hands after a trip to the toilet, but even if the restaurant cook does not understand basic hygiene you will be safe if your food has been properly cooked and arrives piping hot.
Whatever causes it or wherever it came from doesn't really matter - try to let diarrhoea pass through you with plenty of water, a basic diet and maybe try apple sliced very thin then left to turn brown.
call it what you like, food poisoning and similar [vomiting] viral infections are an unfortunate caveat of travel and can strike at any time and in any place.
So you packed your bag and got your 'before you go' shit together. But if you are heading out for the first time, it is not easy to understand exactly the factors you may deal with.
Now what will it be like 'on the road' when you get going? Once you understand them better you can stop worrying about your trip and where you are going, safe in the knowledge there is nothing [or little] to be worried about!
It goes without saying that the longer you are away the higher your chances of picking something up becomes although equally you will build up resistance over time. Bacteria and injected water can be inside melons, so many say it's best to avoid melons. Paranoia, for example about ice on hot days in popular tourist hot-spots really is unnecessary.
Many have eaten all of the above which are risky, and been fine.
The bacteria responsible for diarrhoea and related symptoms normally die after 36 hours.