Expert Explains Rise In Food Poisoning Cases During Summer And Monsoon Months

Health experts are urging people to remain vigilant against food poisoning during the summer and monsoon months, warning that the combination of high temperatures and humidity creates ideal conditions for harmful bacteria to thrive in food and water. According to Dr Chirag Tandon, Director of Internal Medicine at ShardaCare-Healthcity, food poisoning is far more than a temporary digestive discomfort. While many cases resolve on their own, severe infections can lead to serious complications, making awareness and prevention crucial during seasons when outbreaks tend to rise sharply.

Dr Tandon explained that warm and moist conditions significantly accelerate the growth of pathogens such as Salmonella infection-causing Salmonella, Escherichia coli infection (E. coli), Staphylococcus aureus, and Vibrio cholerae. These microorganisms can multiply rapidly in improperly stored, prepared, or handled food. Common sources of contamination include street food, outdoor buffets, cut fruits, dairy products, and leafy vegetables that may have been exposed to unsafe water or unhygienic conditions.

The risk becomes even greater during the monsoon season when flooding and waterlogging can contaminate drinking water supplies. Sewage often mixes with water sources, increasing the likelihood of both waterborne and foodborne illnesses. Urban and semi-urban areas are particularly vulnerable, especially where sanitation infrastructure is strained by heavy rainfall. Dr Tandon also highlighted several misconceptions surrounding food poisoning. One common myth is that food which looks, smells, and tastes normal is safe to consume.

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He cautioned that many dangerous bacteria and toxins leave no visible signs of contamination. Another misconception is that reheating food always makes it safe. While heat can kill most bacteria, certain toxins produced by organisms such as Staphylococcus aureus can survive cooking and continue to pose health risks. He further warned against assuming that food poisoning is always mild, noting that severe cases can result in complications including kidney damage, dehydration, and long-term inflammatory conditions.

Recognising symptoms early is essential for timely treatment. Food poisoning symptoms typically develop within a few hours to several days after consuming contaminated food or water. Common signs include nausea, vomiting, diarrhoea, abdominal cramps, fever, weakness, and loss of appetite. In more serious cases, patients may experience blood in the stool, persistent vomiting, high fever, or signs of severe dehydration such as dizziness, confusion, and reduced urination.

To reduce the risk of infection, experts recommend consuming freshly cooked food, drinking safe and purified water, washing fruits and vegetables thoroughly, avoiding food that has been left unrefrigerated for extended periods, and maintaining strict hand hygiene before eating or preparing meals. People are also advised to exercise caution when consuming street food during periods of extreme heat or heavy rainfall.

Dr Tandon stressed that prompt medical attention should be sought if symptoms are severe, prolonged, or occur in children, elderly individuals, pregnant women, or people with weakened immune systems. He noted that taking preventive measures and recognising warning signs early can significantly reduce the risk of serious complications associated with food poisoning.

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