The monsoon brings relief from the heat, but it also creates conditions in which food can spoil faster and harmful microorganisms can multiply more easily. Higher humidity, fluctuating temperatures, contaminated water and poor food handling can collectively increase the risk of foodborne infections. For many people, the problem is not an unusual food but something eaten regularly without much thought. Vandana Rajput, consultant, dietetics, Kailash Hospital and Neuro Institute, reveals common foods that can become risky during the rainy season and how to stay safe.
Chutney kept at room temperature for too long can also encourage the growth of microorganisms. Hence, it is better to use freshly prepared dips during the rainy season. Street foods, such as pakoras and chaats, are appealing during rainy weather; however, food safety greatly depends on how food is made and stored. Many factors, such as the use of old oil, lack of coverage of food, dirty water, and poor personal hygiene , can lead to the spread of foodborne diseases. Cooked rice, pasta and similar foods can become unsafe when left at room temperature for several hours. Certain bacteria can multiply in cooked foods and may produce toxins that are not eliminated simply by reheating. Vandana Rajput highlighted that undercooked eggs, chicken and meat carry a higher food poisoning risk if handled poorly. During monsoon, careful refrigeration, separation of raw and cooked foods and thorough cooking become even more important.
Leftovers should therefore be cooled quickly, refrigerated and consumed within a safe period.
The bowl of green chutney that comes along with your snack could seem fairly safe, but it can become unsafe in terms of food safety when it is prepared using contaminated water or by coming into contact with the hands too many times, according to Vandana Rajput.
