Significant Update

Nearly 100 people from the Aryanad region have sought treatment at various hospitals after allegedly suffering food poisoning following the consumption of fish. Over the past week, patients have been admitted to the Medical College Hospital as well as several government and private healthcare facilities. Cases have been reported from Aryanad, Uzhamalaykkal, Parandode, Kuttichal, and Utharamcode. In some areas, domestic animals reportedly died after consuming food linked to the affected households, adding to public concern.

Investigation Underway

Residents have raised concerns over the pace of inspections by the Health and Food Safety Departments despite the growing number of cases. Officials initially suspected that the illness was linked to the consumption of red snapper (Chemballi in Malayalam). However, that assumption came into question after two girls and their parents were hospitalised following the consumption of tuna (choora in malayalam).

Health Department officials believe the incident may be similar to recent cases reported in Parassala and Neyyattinkara. As people who consumed different varieties of fish have also reported illness, concerns have spread across nearby rural areas. Food Safety officials said samples collected from Aryanad have been sent for laboratory testing. Inspections of fish markets and roadside vendors are also expected to be intensified in the coming days.

Concerns Over Fish Handling and Preservation

The incident has renewed concerns about the quality and handling of fish reaching consumers. Regulations require fish to be stored at -18°C after being caught and transported under controlled conditions. Fish sold in markets should also be adequately iced. However, industry sources say these storage and handling practices are not always followed, increasing the risk of spoilage before fish reaches consumers.

Chemical Risks in the Supply Chain

Experts warn that chemicals such as ammonia and formalin may be introduced at various stages of the supply chain to slow spoilage and extend shelf life. Sodium benzoate is another preservative that may be used, although its reported use in the district is limited. Chemicals may be added directly to fish or mixed into ice and storage materials, making detection difficult without proper testing.

Potential Health Impacts

Health experts warn that consuming chemically contaminated fish may lead to vomiting, diarrhoea, and other gastrointestinal illnesses. Long-term exposure to certain chemicals may also contribute to serious health issues, including ulcers, damage to internal organs, and cancer. Children are considered particularly vulnerable to the effects of contaminated food.

How Authorities Test Fish

Food Safety officials use quick-testing kits to screen fish for substances such as ammonia and formalin. A test strip is rubbed on the fish and then dipped into a solution, with a colour change indicating possible contamination. However, detailed laboratory analysis is often required to confirm the presence of chemicals, especially when they are mixed into ice or storage materials.

How to Identify Stale Fish

Fresh fish typically has a natural shine, bright eyes, red gills, and no foul or chemical odour. Consumers can also check the flesh by pressing it with a finger. If the flesh remains indented rather than springing back, the fish may be stale or deteriorating.

Source: Manorama online