Dangerous Foods to Reheat: What Turns Toxic and Why
- Food Safety, Health & Wellness
- February 18, 2025
Food Manifest 
Key Development As uncertainty surrounds the suspected seafood-related deaths in Vizhinjam, the Commissionerate of Food Safety has widened its probe. Initial laboratory tests did not indicate conventional food poisoning caused by spoilage or bacterial contamination, prompting officials to explore other possibilities. CIFT to Conduct Specialised Toxicology Tests Authorities have sought expert assistance from the Central
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Overview Cooking food at the correct temperature is not optional — it is essential. When you undercook food, bacteria and other microorganisms multiply quickly and turn it unsafe. Many people assume that only meat dishes pose a risk. However, even something as simple as the salad served alongside biryani can cause food poisoning. According to
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Key Development The State Institute for Animal Diseases (SIAD) in Palode, Thiruvananthapuram, has set up a new Toxicology Laboratory Complex and Toxin Residue Analysis Unit to strengthen food safety and animal health surveillance in Kerala. Minister for Animal Husbandry and Dairy Development J. Chinchu Rani will inaugurate the facility, established with ₹4.5 crore under the
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Key Development Food safety concerns have surfaced after customers filed complaints against a Haldiram’s outlet in Attapur, Hyderabad, alleging that the store sold expired and improperly labelled sweets and packaged food items. Visitors claimed several products lacked mandatory details such as manufacturing dates and expiry information, raising concerns about transparency, shelf life, and compliance with
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Key Development The recent deaths linked to a hotel in Vizhinjam have brought serious lapses in food safety enforcement to light. The Food Safety Department, which must ensure hygienic food service and regular monitoring, has not deployed adequate staff to conduct routine inspections. In several constituencies, a single food safety officer oversees all food establishments.
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Key Development A new study from Edith Cowan University (ECU) in Western Australia has found that short advertisements promoting healthy eating can reduce cravings for junk food — and in some cases, a 15-second message works better than a traditional 30-second commercial. Dr Ross Hollett, who led the research, examined how the length and message
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