The monsoon season brings with it a variety of sicknesses that not only include the viral fever but also leptospirosis and chikungunya, apart from malaria and dengue, amid the possibility of people getting affected by Covid looming large over the city, this season.

At a time when these illnesses take over, one may often forget about some of the simpler issues that occur during this time of the year including food poisoning.

Dr Dattatray Solanke, Consultant Gastroenterologist, Kokilaben Dhirubhai Ambani Hospital, explains, "The arrival of the monsoon season brings with it much-needed relief from the summer heat but also an alarming rise in gastrointestinal illnesses, particularly food poisoning. With increased humidity, water contamination, and compromised hygiene standards, monsoon is prime season for food-borne diseases.”

With the onset of the monsoon, mid-day spoke to Dr Solanke and Dr Amit Gharat, senior consultant Gastroenterology & Hepatology Apollo Hospitals in Navi Mumbai to explain the role of food poisoning and how it can affect the body. They not only highlight the causes, but also share tips to prevent it by avoiding foods that are known to cause food poisoning.

What causes food poisoning during the monsoon?
Solanke: It is observed that the monsoon season contributes to a rise in gastroenteritis cases, and food poisoning is a significant factor. The elevated humidity during this period creates a favourable environment for the proliferation of bacteria and other micro-organisms. This increased microbial activity in food is a primary cause of food poisoning. There is a strong emphasis on the role of contaminated food, with street food being a notable source of concern due to potential unhygienic preparation and handling practices. 

Food poisoning during monsoon is largely triggered by the growth of bacteria, viruses, and parasites in food and water due to the damp and humid climate. Poor hygiene practices like unwashed hands, consumption of unclean or street food, use of contaminated water, and inadequate food storage all contribute to increased infection risk. Bacterial contamination, such as E. coli, Salmonella, and Shigella, and viruses like Norovirus and Rotavirus are commonly implicated in monsoon-related gastrointestinal illnesses.

Which foods are most likely to cause food poisoning in this season?
Gharat: Mostly, it is the perishable and improperly stored foods that pose the highest risk of poisoning. For instance, leafy vegetables, which often carry soil-borne pathogens, can harbour E. coli or parasites if not thoroughly washed. Street food like chaats, golgappas, and cut fruits are prone to contamination due to unhygienic handling. Additionally, foods made with contaminated water—such as ice, sherbets, and juices—are common sources of infection. When it comes to dairy products, they can turn rancid quickly if left unrefrigerated. Seafood, too, can rapidly spoil due in humid conditions. Fermented foods and those rich in starch can also promote microbial growth if not handled properly.

What are the effects of food poisoning during monsoon?
Solanke: Food poisoning, often manifesting as gastroenteritis, results in various gastrointestinal symptoms. A prominent symptom is loose motions or diarrhoea. It's important to recognize that the severity of these effects can vary among individuals. Those with pre-existing health conditions, such as diabetes, hypertension, or underlying heart or lung illnesses, are considered more vulnerable to experiencing severe complications.