Monsoon food safety: Avoid health risks

• High humidity and moisture increase water-borne disease risks.
• Contaminated water and food can cause typhoid and cholera.
• Consumers should choose freshly cooked food and wash greens well.

The smell of wet earth, the cool breeze, and a plate of hot pakoras with chai—this is the essence of the Indian monsoon. But as we celebrate the rain, we must also acknowledge the health risks that rise with the humidity and water levels.

The Romance and The Risk

The monsoon season in India is synonymous with a specific kind of craving. It’s a sensory experience that calls for fried, spicy, and steaming hot food. Yet, this is also the season when our bodies are most vulnerable. The high humidity and increased moisture create a perfect breeding ground for bacteria and viruses. Water sources can become contaminated, leading to a spike in water-borne diseases like typhoid, cholera, gastroenteritis, and hepatitis A. This doesn't mean you have to give up your favourite monsoon treats, but it does mean that how and where they are prepared becomes more important than ever. The focus of our food conversations needs to shift from just taste and nostalgia to include a crucial element: hygiene.

Navigating Street Food Smartly

Let’s be honest: monsoon cravings often lead us to the nearest street food vendor. While giving it up entirely seems impossible, being a discerning customer can make all the difference. The Food Safety and Standards Authority of India (FSSAI) has guidelines for vendors, but enforcement can be inconsistent. Your best defence is your own observation. Opt for vendors who visibly maintain high standards of hygiene—look for clean hands or gloves, covered food containers, and a tidy stall. Always choose food that is cooked fresh in front of you and served piping hot. High temperatures kill most harmful bacteria. Be wary of items that have been sitting out, especially raw chutneys, pre-cut salads, or the water used in dishes like pani puri, as these are common sources of contamination.

Bringing Monsoon Treats Home

The safest way to indulge is to recreate the magic in your own kitchen. This way, you control the quality of ingredients and the hygiene of the cooking process. When making pakoras, bhajiyas, or samosas at home, ensure your hands, utensils, and cooking surfaces are thoroughly clean. Use fresh oil for frying and consume the food while it’s still hot. This is also a great opportunity to give traditional recipes a healthier twist. You can experiment with air-frying or baking instead of deep-frying, and incorporate immunity-boosting ingredients like ginger, garlic, and turmeric into your snacks and teas.

The Golden Rules of Monsoon Groceries

Food safety starts the moment you bring your groceries home. Leafy green vegetables, in particular, can harbour dirt, germs, and even tiny insects during this season. It's essential to wash all vegetables and fruits thoroughly under running water. For leafy greens like spinach and coriander, it's a good practice to soak them in a bowl of saltwater or a vinegar-water solution for a few minutes before a final rinse. This helps dislodge stubborn dirt and microbes. Always dry your vegetables properly before storing them, as excess moisture can lead to faster spoilage. It's also wise to avoid pre-cut fruits and vegetables, as the exposed surfaces are more susceptible to contamination.

Beyond Fried Food: Hydration and Storage

While fried foods get all the attention, overall health during the monsoon relies heavily on two other factors: safe hydration and proper food storage. Always drink boiled, filtered, or bottled water to avoid water-borne illnesses. Be mindful of storing leftover food. In the humid monsoon weather, bacteria multiply rapidly. Refrigerate any leftovers as soon as they cool down in airtight containers and reheat them thoroughly before eating. Pay close attention to perishable items like milk, yoghurt, and meat, ensuring they are stored at the correct temperature to prevent spoilage.