The monsoon season brings the risk of various illnesses, including food poisoning, typhoid fever, and intestinal infections. During this period, it is crucial to pay special attention to diet, as increased humidity promotes the rapid multiplication of bacteria, viruses, and fungi. Even minor carelessness with food can lead to problems such as diarrhea, vomiting, abdominal pain, and infections.
According to Dr. Rajesh Upadhyay, Director of the Gastroenterology Department at Yashoda Medicity Hospital, one should avoid street food sold in open form. It is also not advisable to consume leftover food or products stored in the refrigerator for several days if they have not been thoroughly reheated, as harmful bacteria can develop in them.
Dr. Upadhyay emphasized that caution is necessary when consuming leafy greens during the monsoon season, as they may contain dirt, insects, or microorganisms; therefore, they must be washed thoroughly and cooked completely. Raw salads should only be consumed if their cleanliness is ensured, and it is better to refrain from salads and dressings purchased outside the home and not covered.
During this period, it is also recommended to avoid semi-cooked meat and eggs, as they can cause infection, and they should always be consumed after thorough thermal processing. It is extremely important to drink clean and safe water—only boiled or filtered water should be consumed during the monsoon season.
If a person develops symptoms such as frequent vomiting, diarrhea, severe abdominal pain, fever, blood in stool, or dehydration, they must seek medical attention immediately.
The simplest way to maintain health during the monsoon season is to consume fresh, homemade, and well-cooked food, drink clean water, and pay close attention to food hygiene. Taking small precautions allows for a significant reduction in the risk of gastrointestinal diseases during this period.



