New Delhi: The arrival of the monsoon brings welcome relief from the summer heat, but it also creates conditions that increase the risk of foodborne and waterborne illnesses. Higher humidity, frequent rainfall and warmer temperatures can promote the growth of bacteria, viruses and fungi, making proper food choices especially important during the rainy season.
Health experts advise limiting the consumption of certain foods that are more susceptible to contamination or spoilage during the monsoon. Following safe food handling practices and eating freshly prepared meals can help reduce the risk of infections.
Seafood requires extra caution
Experts recommend exercising caution while consuming seafood during the monsoon, particularly shellfish such as prawns, shrimps, crabs and oysters.
Shellfish are filter feeders, meaning they can accumulate bacteria, viruses and toxins present in contaminated water. During the rainy season, runoff from heavy rainfall may increase pollution levels in rivers and coastal waters, raising the risk of contamination.
Eating contaminated seafood can lead to food poisoning, diarrhoea and other gastrointestinal infections. If seafood is consumed, it should be sourced from trusted suppliers and cooked thoroughly.
Red meat should be properly stored and cooked
Red meat, including mutton, lamb, beef and pork, is more vulnerable to bacterial growth if not stored under appropriate conditions.
The humid weather during the monsoon creates a favourable environment for bacteria such as Salmonella, Escherichia coli (E. coli) and Listeria to multiply.
Experts advise purchasing fresh meat, refrigerating it promptly and ensuring it is cooked thoroughly before consumption. Undercooked or improperly stored meat should be avoided.
Avoid raw or undercooked eggs
Eggs can sometimes carry Salmonella bacteria, which can multiply rapidly if eggs are stored at unsuitable temperatures.
During the monsoon, experts recommend consuming only well-cooked eggs and avoiding foods prepared with raw or partially cooked eggs.
Homemade or commercially prepared products such as certain varieties of mayonnaise, mousse and uncooked desserts made with raw eggs should be consumed only if prepared under hygienic conditions using pasteurised eggs.
Store dairy products safely
Milk, curd, yoghurt, cheese and other dairy products can spoil quickly if not refrigerated properly.
Spoiled dairy products may lead to stomach infections and food poisoning.
Health experts recommend:
- Keeping dairy products refrigerated.
- Checking expiry dates before consumption.
- Avoiding milk or curd that has been left at room temperature for extended periods.
- Consuming freshly prepared dairy products whenever possible.
Limit fried and street food
Doctors generally advise reducing the consumption of fried and street food during the rainy season.
Street food may be exposed to contaminated water, dust, flies and poor hygiene. In some cases, cooking oil may be reused multiple times, which can reduce its quality and potentially affect health.
Since contamination risks tend to increase during the monsoon, freshly prepared home-cooked meals are generally considered a safer option.
Tips for healthy eating during the monsoon
To minimise the risk of seasonal illnesses, health experts recommend adopting a few simple precautions:
- Eat freshly cooked food whenever possible.
- Wash fruits and vegetables thoroughly before consumption.
- Drink clean, safe or boiled water.
- Maintain good hand hygiene before handling food.
- Store perishable foods in the refrigerator.
- Avoid stale or uncovered food.
A balanced diet rich in seasonal fruits, vegetables, whole grains and adequate fluids can also help support the immune system during the monsoon.
While there is no need to completely eliminate any particular food unless advised by a healthcare professional, proper food hygiene, safe storage and thorough cooking remain the most effective ways to reduce the risk of foodborne illnesses during the rainy season.
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