With the onset of the rainy season in many regions of the country, including Delhi-NCR, the risk of foodborne illnesses is increasing. High humidity during this period promotes the activation of various bacteria, making it crucial to adhere to food safety rules when preparing and storing food.
Advice from an AIIMS Dietitian
Dietitian Monita Gahlot from the Department of Gastroenterology and Human Nutrition at AIIMS Delhi warned that the threat of infection increases during the monsoon season, and certain dietary mistakes can negatively affect health. She strongly recommends always preparing and consuming fresh, hot food, avoiding the consumption of yesterday's or room-temperature leftovers, especially perishable products.
Caution When Eating Street Food
Special vigilance must be exercised when choosing street food during the monsoon season. It is important to ensure that the preparation area uses quality water and ingredients and maintains cleanliness. Since many street vendors leave prepared dishes uncovered or at room temperature for extended periods, high humidity and suitable temperatures create favorable conditions for bacterial growth. Therefore, one should refrain from eating in places with low hygiene standards.
Rules for Handling Dairy Products
Monita Gahlot advises using only pasteurized milk and hygienically prepared products, and avoiding raw milk. Dairy items such as cheese, yogurt, and milk must be stored in the refrigerator and consumed within the specified timeframes. It was also emphasized that meat, chicken, fish, seafood, and eggs must be cooked thoroughly, as undercooked animal products can increase the risk of infection.
Handling Greens and Drinking Water
Although leafy greens are a valuable source of nutrients, they must be thoroughly washed. Damaged, wilted, rotten, or insect-infested leaves must be removed. The remaining parts should be thoroughly rinsed with running water and definitely cooked. During this season, it is recommended to drink only boiled or filtered water. Special attention should be paid to the sanitation of water in areas prone to flooding or inundation, as there is a high risk of contamination of water sources.
Hygiene of Fruits and Vegetables
All fruits, vegetables, and other foodstuffs should be thoroughly washed under running water. If they are intended for refrigeration, excess moisture must be removed. Fruits and salads eaten raw should not be pre-cut; they should be cut immediately before consumption and eaten right away. It is also important to use separate knives and cutting boards for raw and cooked products to prevent cross-contamination. Raw meat, fish, and eggs should be stored separately from ready-to-eat dishes.
Proper Storage of Leftovers
Leftover food should not be left out of the refrigerator for long. It should be placed in clean, covered containers in the refrigerator as soon as possible. However, it should be remembered that simple reheating does not guarantee complete safety, as some bacterial toxins are not destroyed by heat. Therefore, timely cooling of leftovers is critically important. Furthermore, kitchen cleanliness must be maintained: surfaces, sinks, dishes, knives, cutting boards, and the refrigerator itself should be regularly cleaned. The refrigerator should not be overloaded.
General Hygiene Rules
Before preparing and consuming food, and after using the toilet, hands must be thoroughly washed with soap and water. If a product looks spoiled or emits an unpleasant odor, it should not be consumed. Always drink clean water, and ideally, boiled water. The necessity of using separate utensils for raw and cooked products, as well as storing raw meat, fish, and eggs separately from cooked food to prevent cross-contamination, is reiterated.