Sometimes the things we love can hurt us the most. We’re talking about delicious street food here. And as gut-wrenching as that may sound to street food lovers (and that’s all of us), it’s true. Sometimes the way they are produced and distributed can be the cause of several diseases.
In an interview with HT lifestyle, Dr Rekha Sharma, Consultant Physician at Ruby Hall, Wanowrie, said, “Indian street food is a vivid reflection of the country’s rich cultural diversity. Being an Indian, it’s hard to resist street food. However, with any indulgence there is a risk of health problems if not prepared and handled properly.’
ALSO READ: Pani Puri to ice cream, 6 street foods to avoid this summer to prevent digestive problems
Dr. Rekha Sharma also pointed out the connection of food poisoning to the most common street food we know:
Panipuri (golgappa):
The water used for panipuri is often taken from local taps or questionable sources that may carry bacteria, viruses or parasites. If water is not filtered or treated, it can lead to water-borne diseases such as E. coli, salmonella and hepatitis A.
READ ALSO: How does food get contaminated? Dangerous habits kill more than 400,000 people a year
Half water:
Improper storage of chutneys or fritters left at room temperature for too long can lead to bacterial growth and food poisoning from Staphylococcus aureus or Clostridium perfringens.
Samosa:
Samosa, if not cooked properly or stored at a safe temperature, can become a breeding ground for harmful bacteria, especially in the filling. Mishandling or using expired ingredients such as potatoes or oil can lead to contamination with bacteria such as salmonella or E. coli.
Skewers:
Undercooked meat or meat that has been stored at the wrong temperature can contain bacteria such as salmonella, campylobacter or listeria. Consuming this can lead to food poisoning.
ALSO READ: Food poisoning leads to weight gain: Here’s why you need to ditch mayonnaise
Chats:
Chaat is usually served with ingredients that have been left at room temperature for a long time. This can lead to bacterial contamination of ingredients such as yogurt and chutney. Consuming this can increase your risk of foodborne illness.
Dr. Tamorish Kole, Director, Emergency Department, DPU Super Specialty Hospital, Pimpri, Pune shared a few precautions for consumers and sellers:
For consumers:
- Avoid eating from unknown street stalls, especially when visiting a new city.
- Ask the locals about good, hygienic stall vendors.
- Hand hygiene (before use).
- Follow vendor practices, hygiene and safe water.
For sellers:
- Follow the rules of personal hygiene and sanitation.
- Food must be cooked in clean water.
- Do not sell cut fruit – there is a greater risk of contamination.
- The meat should be well cooked and the food should be handled properly.
Disclaimer: This article is for informational purposes only and is not a substitute for professional medical advice. Always consult your doctor for any health concerns.
