The rains bring much-needed relief from the heat, but they also create the perfect storm for food-borne illnesses and kitchen contamination. While your utensils may gleam and your dishes look fresh, monsoon
humidity makes it easier for harmful bacteria and mould to thrive in even the cleanest-looking homes. Experts warn that common kitchen tools like sponges, towels, and cutting boards can become hotspots for germs that lead to infections such as typhoid, dysentery, and gastroenteritis. Here’s what you need to know to keep your kitchen (and family) safe this season.
When Clean Isn’t Always Safe
According to Dr. Madhav R. Dharme, Consultant, General Medicine & Critical Care, Sahyadri Super Speciality Hospital, Hadapsar, Pune, the monsoon season increases moisture in the air, making it an ideal breeding ground for bacteria like E. coli and Salmonella. “Even when surfaces and utensils look clean, the high humidity can allow microorganisms to thrive. These pathogens can spread easily through stagnant water and moist kitchen tools,” he explains.
He adds that moisture in the air also carries dust and bacteria that can settle on knives, countertops, and dishware. During this time, what looks clean might actually be contaminated with invisible threats. “You may not realise it, but that damp dish towel or reused sponge could be spreading more bacteria than you think.”
Monsoon = More Infections
Dr. Dharme points out that food-borne illnesses rise during the monsoon due to poor hygiene and environmental exposure. Cholera, typhoid, dysentery, and gastroenteritis are common culprits, all stemming from contaminated water and unsanitised utensils. Cross-contamination happens when chopping boards or knives used for raw meat aren’t cleaned before being reused for vegetables or cooked food.
Wooden or plastic boards can trap food particles in cracks and grooves, becoming germ havens. Sponges and dishcloths also tend to remain damp, which makes them ideal places for pathogens to multiply. Dr. Dharme recommends washing these with hot water and disinfectant frequently and letting them dry fully before reuse.
Safe Food Practices in the Rainy Season
When it comes to storing food or leftovers during the damp season, Dr. Pavan Dhoble, Consultant, Gastroenterology, P. D. Hinduja Hospital & Medical Research Centre, Mahim, shares some practical tips:
“Always refrigerate food within two hours of cooking, especially in this humidity. Don’t overstuff your fridge either, it prevents proper cooling,” he advises. Dr. Dhoble adds that containers should be tightly sealed and kept clean to prevent exposure to moisture and bacteria. “If something smells off, it’s better to throw it away.”
For those eating out or ordering in during the rains, Dr. Dhoble warns against roadside foods and raw items like cut fruit or salads, especially if they’ve been exposed to rain or flies. “Avoid seafood during monsoon months, it spoils faster and is a common cause of stomach infections. Choose hot, freshly made meals from trusted places.”
Healthy Habits to Adopt Now
To guard against seasonal infections, Dr. Dhoble recommends:
Boiling drinking water or using a certified purifier
Washing hands thoroughly before cooking or eating
Cooking fresh meals daily, using ingredients like ginger, turmeric, and garlic which support digestion and immunity
Dr. Dharme concludes with a reminder that monsoon-proofing your kitchen doesn’t require drastic changes. “Small, consistent habits like drying sponges, sanitising surfaces, and discarding leftovers mindfully can go a long way in keeping families safe from monsoon-related illnesses.”
