Foodborne illnesses affect millions of people across India each year, with outbreaks often increasing during monsoon. From diarrhea to typhoid, what may begin as a mild stomach ache can spiral into serious health complications if preventive hygiene isn’t prioritized.
Let’s take a closer look at the causes behind these illnesses and what you can do to avoid them:
A HEALTH RISK ON YOUR PLATE:
Food contamination an unhygienic practices are the most common causes of infection. As per health experts, diarrhea, typhoid, and hepatitis A are among the most common food-borne illnesses in India.
Even clean kitchens can become hotspots for bacterial transmission. “Many patients don’t realize how serious mistakes like storing cooked and raw food together or not reheating leftovers properly can be. These habits can allow bacteria like E.coli and Salmonella to thrive.” Likewise, typhoid is often linked to contaminated water, and consuming unwashed produce or having poor personal hygiene can lead to the spread of hepatitis A. During the monsoon, high humidity and irregular refrigeration further accelerate bacterial growth, turning simple meals into potential health risks.
SNACK WITH CAUTION:
Causes of such food poisoning are common, especially in urban areas where street food is immensely popular and water hygiene remains patchy.
“Many foodborne illnesses go unreported because people assume they will recover with home remedies. But by the time they seek treatment, dehydration or even liver impact may have already set in. Prevention is far simpler than treatment in these cases.”
WHY KITCHEN HYGIENE MATTERS:
The home kitchen remains the frontline of defence against foodborne illnesses. Washing hands before cooking, ensuring proper refrigeration, and thoroughly cooking food are key habits that often fall by the wayside in busy urban routines. “We focus so much on calories and superfoods but forget basics like using filtered water to wash fruits or not reusing old oil. These basics have a greater impact on gut health than most people realize.”
Raw salads, sprouts, and juices from unverified sources can also be dangerous during warmer months unless they are thoroughly cleaned and consumed fresh.
HIDDEN HAZARDS:
Our love for street food is well known. While it’s an integral part of the country’s culinary landscape, it often lacks basic hygiene. Many vendors operate without access to clean water, refrigeration, or even hand-washing stations. While it may not be realistic to completely avoid it, being selective about where and what to eat can significantly reduce your risk of falling ill.
Water hygiene remains another major concern. In many households, drinking water is consumed without boiling or proper filtration. Similarly, using untreated water to wash produce can introduce bacteria.
Foodborne illnesses may appear to be isolated incidents, but their roots lie in routine habits. Clean cooking spaces, safe storage practices, personal hygiene, and awareness of where your food comes from are key to prevention.
Food safety is not just a public health concern but a personal responsibility. “In a country where food is central to culture and celebration, safety must start with the individual.”
YOUR FOOD SAFETY CHECKLIST:
- Wash your hands thoroughly before handling, cooking, or eating food.
- Use filtered or boiled water for drinking, cooking, and washing produce.
- Avoid raw or undercooked foods, especially sprouts and roadside salads.
- Store leftovers properly in the refrigerator and reheat them before consuming.
- Be mindful with street food. Choose vendors who follow hygiene practices and use clean, filtered water.
