Bengaluru food poisoning: Nearly 100 employees fall sick after eating idli-vada at office canteen; What FSSAI says about these foods you eat daily

In a suspected food poisoning incident in Bengaluru, at least 97 employees fell ill after consuming idli, vada, and sambar-rice at a private company canteen in Devanahalli, North Bengaluru. The affected individuals reported symptoms such as abdominal pain, vomiting, and diarrhoea, classic signs of food-borne illness, according to a report by Deccan Herald.

According to reports, the employees consumed these fermented food items during breakfast and lunch hours. They were later hospitalised and treated with intravenous fluids. Fortunately, no casualties have been reported so far. Food samples have been sent for testing, and authorities are awaiting results to determine the exact cause of the Bengaluru food poisoning case.

Why Fermented Foods Like Idli and Dosa Are Risky in Summer

Fermented foods in summer require extra caution due to high temperatures and humidity, which accelerate microbial activity. Popular dishes like idli, dosa, and vada are generally considered gut-friendly, but in hot weather, they can quickly become unsafe.

Faster fermentation in summer: High heat speeds up fermentation, causing batter to over-ferment within hours. Over-fermented food can become acidic and unsafe for consumption.

Higher risk of bacterial contamination: Warm and humid conditions create an ideal environment for harmful bacteria, yeast, and mould to multiply rapidly.

Increased chances of food spoilage: Even slight delays in refrigeration can lead to spoilage and food poisoning risks.

Shorter shelf life of fermented foods: Items like idli batter and dosa batter deteriorate faster in summer, making timely consumption essential.

FSSAI Guidelines on Fermented Food Safety You Should Know

The Food Safety and Standards Authority of India (FSSAI) has laid down strict food safety regulations for fermented food products under the Food Safety and Standards Regulations, 2011.

Key FSSAI fermented food guidelines include:

• Fermented milk products standards: Must contain at least 2.9% milk protein and a minimum acidity level of 0.45% (as lactic acid).
• Heat treatment norms: Clear distinction between fermented products that are heat-treated and those that are not.
• Food safety compliance: Products must meet limits for contaminants, preservatives, and heavy metals.
• Probiotic food regulations: Items claiming probiotic benefits must meet specific CFU (colony-forming unit) counts.
• Mandatory hygiene practices: Strict adherence to sanitary and hygienic standards under Schedule 4 guidelines.

These FSSAI food safety rules are critical to prevent contamination and ensure safe consumption of fermented foods.

How Contamination Happens in Fermented Foods

The risk of contamination in fermented foods increases significantly during summer due to multiple factors:

• Unclean utensils and poor hygiene: Even minor contamination from hands, utensils, or surfaces can multiply harmful microbes.
• Use of contaminated water: Using untreated tap water in fermentation can introduce bacteria, increasing the risk of food-borne diseases.
• Improper storage conditions: Leaving batter or cooked food at room temperature for extended periods encourages microbial growth.

Experts stress that food hygiene and sanitation are crucial when preparing and storing fermented foods, especially during hot weather.

Tips to Prevent Food Poisoning from Fermented Foods in Summer

To reduce the risk of food poisoning from idli, dosa, and other fermented foods, follow these essential precautions:

• Use clean utensils and filtered water for fermentation
• Store batter in the refrigerator after fermentation
• Avoid consuming over-fermented or sour-smelling batter
• Maintain strict kitchen hygiene and food safety practices
• Consume freshly prepared food and avoid long storage

Rising Food Safety Concerns Amid Summer Heat

The Bengaluru food poisoning incident highlights growing concerns around food safety in India, especially during summer months. As temperatures rise, the risk of contamination in everyday foods, including staple fermented dishes, also increases.

Experts advise consumers and food businesses alike to follow FSSAI safety guidelines, maintain hygiene, and handle fermented foods carefully to prevent outbreaks of food-borne illnesses.

Inputs from TOI