World

Food Safety

Day: 6 Tips to Prevent Monsoon Food-Borne Diseases

Why Monsoon Raises the Foodborne Disease Risk

The connection between monsoon and foodborne illness is environmental. Three things happen simultaneously when the rains arrive that impact food before it reaches you.

Monsoons promote ideal bacterial growth conditions

Most pathogenic bacteria multiply most rapidly at temperatures between 25°C and 40°C, with high humidity, which the Indian monsoons tend to create. The typical Indian kitchen temperature also falls within this range during the monsoon months.

Rainwater contaminates the soil and water supply

During heavy rainfall, pathogens from open drains, sewage overflows, and soil contaminate irrigation water, which then comes into direct contact with produce. Vegetables grown in or near waterlogged fields during the monsoon carry higher pathogen loads than the same vegetables in dry months.

The food poisoning data is proof

Studies have found that most reported food poisoning outbreaks in India have shown a consistent upward trend year on year, with the highest outbreak frequency in June to August. Community feeding events such as school meals, street vendors, festival gatherings, and weddings are the primary sites of outbreaks. The 10 diseases during this period are cholera, typhoid, hepatitis A, leptospirosis, gastroenteritis, malaria, dengue, chikungunya, viral fever, and jaundice. Here are some measures.

Measure 1: Handling Leafy Greens

Leafy vegetables like spinach, methi, palak, cabbage, lettuce, coriander, and curry leaves are the category most affected by the combination of monsoon moisture, soil contamination, and insects. Here is the correct sequence of handling them:

• Discard the outer leaves: For cabbage, cauliflower, and Brussels sprouts, discard the outermost 2-3 leaves entirely; they might have had or still have insects, eggs, or larvae. Cut the core from the cabbage and let the inner leaves separate.

• Use saltwater to get rid of pathogens: Prepare a solution by dissolving 1 teaspoon of salt in 1 litre of cold water. Submerge the separated leaves and soak for 15-20 minutes, and wait for the worms and larvae to dislodge.

• Thoroughly rinse under running water: After soaking, remove the leaves from the salt water and rinse each leaf or bunch under cold running water for at least 30 seconds, while rubbing them gently (shearing action). It will physically remove surface microbes and soil particles, as well as the majority of pesticide residue.

• Never store them wet: After washing, dry all leafy greens thoroughly by patting them with a dry cloth or paper towel, or by spinning them in a colander, before refrigerating or cooking. Wet produce stored in the refrigerator will rot, develop fungal infestations, and become a breeding ground for bacteria.

Cooking leafy greens raw during monsoons

It is advisable not to eat raw leafy greens as salad during the monsoon. Multiple health platforms and research state this and advise that, if you have to have salad, steam it before eating during the monsoon season. Even with careful washing and processing of fresh vegetables, a healthy choice, the monsoon season calls for extra caution.

The reason for steaming is that cooking at temperatures above 70°C destroys E. coli, Salmonella, and most common foodborne pathogens. Washing reduces surface contamination but does not eliminate it. In a season when contamination loads on produce are higher, eliminating the raw consumption of leafy greens is wise. Opt for mild stir-fries, blanching greens like spinach for 60 seconds, or steaming, all of which reach the necessary temperature to kill pathogens.

Measure 2: Removing Pesticidal Residues

Plain tap water is insufficient for removing pesticide residue, because most agricultural pesticides are hydrophobic, meaning they repel water, which means a quick rinse under the tap carries away visible dirt but leaves much of the surface residue intact. Try the following method:

• Baking soda (sodium bicarbonate) solution: This is the most effective for surface pesticides, according to research, removing 80% of thiabendazole and 96% of phosmet from apple surfaces after 12-15 minutes of soaking, outperforming plain tap water and a commercial bleach solution. Dissolve 2 teaspoons of baking soda in 1 litre of water, then submerge the produce for 12-15 minutes, then rinse well.

• Salt water: This one is effective for contact pesticides, including DDT. Use a 10% salt solution (approximately 1-2 tablespoons per litre of water) to soak produce for 20 minutes, then rinse under running water.

• Vinegar solution: Use it for removing bacteria and surface residues by making a soaking solution of 1 part white vinegar to 3 parts water. Rinse the vegetables after a 5-15 minute soak.

• Salt + turmeric + vinegar combination: A desi nuskha to getting rid of microbes, mix equal parts salt, turmeric, and vinegar in a bowl of warm water. Soak the produce for 30 minutes, then rinse.

Note: These methods are effective for surface pesticide residues. Pesticides designed to be absorbed into the plant through roots or leaves cannot be washed away at home. For such cases, peel and discard the outer layers. For trickier produce like cauliflower florets, strawberries, and grapes, use a soft-bristle vegetable brush when rinsing.

Measure 3: Handling Raw Vegetables

During the monsoon, raw vegetables like onions, which are a staple of Indian salads and even many dishes such as onion kachori, are frequently grown in contaminated soil and can carry bacteria on their outer layers. If not properly peeled and washed thoroughly, those bacteria transfer directly to the cut surfaces, leaving no way to eliminate them. Raw onion salads are a repeated source of food poisoning during monsoons.

• Avoid raw leafy greens as salad during June to September. Substitute with cooked sabzis and stir-fries.

• Raw cucumber and tomato: Peel the cucumber; wash the tomatoes in salt water, and consume them the same day after cutting.

• Onions for salad: Peel 2-3 outer layers, wash the cut onion in salt water for 5 minutes, and consume immediately. Do not store cut onions overnight.

• Sprouts: A high-risk food during monsoon, as sprouting conditions (warm, moist, dark) are also ideal for Salmonella and E. coli. Either blanch sprouts for 60 seconds before eating or avoid them raw during the monsoon.

• Raw fruit: Generally lower risk than raw vegetables because of the natural acidity and intact skin. Wash thoroughly, peel where you can, and cut only what will be consumed immediately.

Measure 4: Kitchen Storage Rules During Monsoon

This is where a large proportion of foodborne illness originates: not from purchased produce, but from cooked food handled incorrectly at home.

The one-hour rule for cooked rice 

Cooked rice left at room temperature in a monsoon kitchen (28-32°C ambient temperature) can develop harmful bacterial concentrations within 2-3 hours, and the toxins produced remain unaffected by heat. FSSAI's food safety guidelines mandate that cooked rice should be refrigerated within 1 hour during the monsoon, or discarded. This also applies to cooked dal.

Refrigeration window for Indian dishes during the monsoon

• Do not rely on smell to assess safety: Salmonella and E. coli do not produce detectable odour changes. A dal that smells fine at the 36-hour mark in a fridge during monsoon may still have bacterial counts high enough to cause illness. When in doubt, discard.

• Refrigerator hygiene during the monsoon: An uncleaned refrigerator becomes a secondary source of contamination. Sticky food residue in corners, spills from produce bags, and higher moisture all contribute to mould and bacterial buildup inside the fridge. FSSAI's food storage recommendations include regularly cleaning the refrigerator interior with a vinegar-baking soda solution in warm water and drying the racks and shelves completely after cleaning. Store dairy products at the back of the refrigerator where the temperature is coldest and most consistent.

• Do not wash produce before storing: Washing vegetables right away upon returning from the market and refrigerating them wet is a recipe for mould growth and spoilage. Store the vegetables unwashed, refrigerate in paper bags where possible (paper absorbs excess moisture), and wash only before cooking.

Measure 5: Grains, Flours, and Dry Staples during Monsoon

The monsoon's humidity affects dry pantry items in less obvious ways that require careful consideration.

• Atta, sooji, and rice flour absorb moisture from the air, which creates conditions for fungal growth. Toxic growth from fungal growth can develop in improperly stored grains. Before consumption, dry roast atta, sooji, and daliya, then store them in airtight containers.

• Dry red chillies, whole spices, and powdered spices should be stored in airtight glass or metal containers, not open bags. Powdered spices like coriander, turmeric, and cumin are particularly susceptible to clumping and mould during the monsoon. If any spice develops an unusual smell, visible moisture, or clumped texture, discard it.

• Pulses and legumes should be checked for weevil infestation before the monsoon begins. Bay leaves placed in stored dal containers act as an effective insect deterrent.

• Bread and bakery products mould more rapidly in monsoon humidity. Store bread in the refrigerator, not on a counter. Consume within 3-4 days of purchase. If any signs of mould appear on any slice, discard the entire loaf.

Measure 6: What to Check Before You Buy

Preventive measures begin before the food enters your kitchen, starting with vegetables, fruits, dairy, meats, and seafood.

For vegetables and fruits:

• Choose produce that is firm and unbruised, as bruised or soft spots may harbour pathogens.

• Avoid pre-cut vegetables or pre-peeled garlic sold in open containers, as the humid air in these areas poses the highest risk of contamination.

• Avoid produce with water pooled around it, which might be a breeding ground for pathogen growth on produce surfaces

• Ask when the produce was received from your local grocer or check the label. Leafy greens, in particular, should be bought the same day or the day prior.

For dairy:

• Check the FSSAI licence number on all packaged dairy products. Loose, unpackaged paneer or curd from vendors without visible FSSAI compliance carries a higher risk during the monsoon season.

• Milk should smell rich and sweet. Any sour or acrid smell before the expiry date indicates contamination.

• Boil all loose milk before use during monsoons, regardless of source

For meat and seafood:

• Seafood is particularly high risk during the monsoon, as fish and their ocean-dwelling fellows’ breeding seasons coincide with peak pathogen levels in coastal and river waters. If consuming fish during the monsoon, buy from a reliable source and cook to a minimum internal temperature of 63°C for fish and 74°C for shellfish. 

• Never buy pre-marinated or pre-cut meat from open-air vendors during this season. 

Monsoons and World Food Safety Day 

Monsoons require extra caution as pathogens, pesticides, and more illness-causing microbes thrive like King Julian in the Madagascar franchise. So, this World Food Safety Day, be extra cautious and eat well to keep potential foodborne illnesses at bay, and enjoy the magic of the monsoons with wholesome food.