Why The Risk Is Higher in Monsoon
Understanding the 'why' helps in making better choices. The primary reason for the spike in stomach infections during the monsoon is the combination of high humidity and heat, which provides an ideal environment for bacteria like Salmonella and E. coli
to multiply rapidly on food. Heavy rains can lead to overflowing sewers and contaminated water supplies, which might be used for washing vegetables or making chutneys. Food, especially when left at room temperature, spoils much faster. Street food vendors, in particular, face challenges in maintaining hygiene due to damp conditions and exposure to flies.
Choose Your Eatery Wisely
Your first line of defence is choosing the right place to eat. Opt for restaurants and stalls that are visibly clean and popular, as high turnover often means fresher ingredients. Look for vendors who use gloves, keep food covered, and have separate people handling food and cash. It's also a good sign if the vendor is actively cooking in front of you. The Food Safety and Standards Authority of India (FSSAI) has a "Clean Street Food" campaign, and looking for an FSSAI license number can be an indicator that the vendor is registered and subject to inspections.
Stick to Hot and Freshly Cooked Food
This is the single most important rule. High temperatures kill most harmful bacteria and viruses. Always choose dishes that are served piping hot, straight from the fire, pan, or fryer. This makes freshly fried samosas, hot dosas, steaming idlis or momos, and roasted corn on the cob (bhutta) relatively safer choices. Be wary of food that has been pre-cooked and is sitting in a display case, even if it's meant to be kept warm. The FSSAI advises against consuming food that has been kept at room temperature for more than two hours.
Be Careful With Water, Ice, and Chutneys
Waterborne diseases are rampant during the monsoon. Never consume tap water or drinks from street vendors that use it, such as nimbu pani or sugarcane juice. Always opt for sealed, packaged drinking water. Avoid ice in your drinks, as it's often made from unfiltered, unsafe water. Raw chutneys and sauces, especially those made with mint, coriander, or tamarind, are a common source of infection as they often involve unboiled water and raw ingredients. It is safer to skip these condiments or choose eateries where you can see they are refrigerated and handled hygienically.
Foods to Avoid When Eating Out
Certain foods carry a much higher risk during this season. It's best to completely avoid pre-cut fruits and raw salads, as they are often washed in unsafe water and sit exposed for long periods. Items like pani puri, bhel puri, and sev puri that heavily feature raw vegetables and unboiled water are particularly risky. Seafood and meat can also spoil quickly, so only consume them at reputable restaurants where you trust their refrigeration and cooking standards. Dairy-based sweets that are not properly refrigerated can also be a problem.
Don't Forget Personal Hygiene
Food safety isn't just about what you order; it's also about your own habits. Always wash your hands thoroughly with soap and water before eating. If that's not possible, using an alcohol-based hand sanitizer is a good alternative. This simple step is one of the most effective ways to prevent germs from entering your system. Even if the food is prepared safely, unwashed hands can introduce contaminants. Carrying a sanitizer with you is a practical habit, especially when enjoying street food.
