Fermented foods play an essential role in everyday diets across India, offering flavour, easy digestibility, and nutritional benefits. People commonly consume staples like idli, dosa, and traditional dishes such as pakhala bhat, considering them safe and wholesome. However, as summer sets in, rising temperatures and humidity begin to affect their safety. These conditions speed up fermentation and increase the risk of contamination when people do not handle food properly. Recent food poisoning incidents across the country clearly show how quickly fermented foods can become unsafe. Therefore, it becomes important to understand these risks and follow proper food safety practices during the warmer months.

Rising Incidents Highlight the Risk

For example, in Bengaluru, 97 employees fell ill after consuming fermented foods at a canteen. Similarly, in Odisha, over 150 children were affected after eating a fermented rice-based meal, with one reported fatality. These incidents underline how easily food can become unsafe when hygiene and handling are compromised.

Why Summer Increases the Risk

Fermentation relies on microorganisms such as bacteria and yeast to break down sugars and starches, improving flavour and nutritional value. However, heat and humidity accelerate this process. As a result, foods ferment much faster and can easily cross the safe limit, leading to over-fermentation. This creates favourable conditions for harmful microbes to grow, increasing the likelihood of foodborne illness.

Common Causes of Contamination

Several factors contribute to contamination. Poor personal hygiene, unclean utensils, and contaminated surfaces can introduce harmful microorganisms. The use of unsafe water further increases the risk. In addition, leaving fermented foods at room temperature for long periods allows bacteria to multiply rapidly. Cross-contamination—such as using the same ladle for raw and cooked food—can also introduce pathogens. What makes this more concerning is that spoilage may not always be obvious, as these foods do not consistently show clear signs like foul smell or discolouration.

Importance of Time and Temperature Control

Time and temperature play a critical role in food safety. In summer, even a few extra hours at room temperature can make fermented food unsafe. Keeping food within safe temperature ranges and avoiding prolonged exposure to heat can significantly reduce risk.

Importance of Proper Storage

Fermented foods have a shorter shelf life in summer due to faster microbial growth. When left unrefrigerated, they can become unsafe within a few hours. Transferring food to clean, covered containers and refrigerating it promptly helps slow down microbial activity and maintain safety.

Safe Handling Practices

To minimise risk, it is important to follow basic food safety practices. Maintain good hygiene by washing hands and using clean utensils. Use boiled and cooled or filtered water during preparation. Monitor fermentation time carefully and avoid over-fermentation. Adding an appropriate amount of salt can help support beneficial bacteria while inhibiting harmful ones. Always keep food covered to prevent exposure to dust and insects. Reheat food thoroughly before consumption if it has been stored. Avoid consuming food that appears suspicious in smell, taste, or texture.

Conclusion

Fermented foods remain nutritious and beneficial, but they require careful handling during summer. By focusing on hygiene, controlling time and temperature, and ensuring proper storage, the risk of food poisoning can be significantly reduced. Small precautions can go a long way in keeping these everyday foods safe to eat.