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.
The typical symptoms include Diarrhoea (sometimes watery or bloody), vomiting, abdominal cramps, fever, dehydration, muscle cramps and weakness.
Severe cases may lead to complications such as kidney damage, electrolyte imbalance, or even hospitalisation if not treated promptly.
Gharat: In severe cases, high fever, bloody stools, or prolonged vomiting may indicate invasive infections or toxin-mediated illness. There is also a possibility of chronic complications like irritable bowel syndrome or reactive arthritis that can affect people who have been severely infected. Those suffering, if left untreated, may undergo severe dehydration or sepsis, which are potentially life-threatening. The damp monsoon environment often delays recovery due to recurring exposure to pathogens, especially in areas with poor sanitation. Prompt medical attention is essential for managing these effects effectively.
Which age groups and genders are most vulnerable?
Solanke: Vulnerability to food poisoning isn`t categorised by age or gender in general terms. Children and the elderly are particularly vulnerable due to their weaker immunity. Adults with pre-existing conditions such as diabetes, heart disease, compromised immune systems, hypertension, or underlying heart or lung illnesses are also at higher risk. There is no gender-specific predisposition, but behavioural and dietary patterns may influence individual vulnerability.
Gharat: Children under five, elderly individuals, pregnant women, and those with compromised immune systems are particularly susceptible to food poisoning because their immune responses are either underdeveloped or weakened, making it harder to combat infections. Young children often consume food without adequate hygiene practices, and older adults may have reduced gastric acidity, which normally helps kill ingested pathogens. Pregnant women undergo physiological changes that increase vulnerability to certain bacteria like Listeria. Although gender alone does not determine susceptibility, women may be more affected during pregnancy due to hormonal and immunological shifts. Vulnerability increases in those with pre-existing gastrointestinal or chronic illnesses.
What is the treatment for food poisoning? Are there any home remedies?
Solanke: Treatment guidance centres around managing gastroenteritis, a common outcome of food poisoning. Rehydration is crucial, involving drinking ample water and using Oral Rehydration Solutions (ORS) to replenish lost fluids and electrolytes. Dietary recommendations generally involve continuing to eat normal meals, as food restrictions are often unnecessary. However, it is advised to avoid milk and other dairy products, except for curd, during acute episodes. It`s strongly discouraged to use medications that inhibit intestinal movement, as they can lead to complications.
Avoid self-medicating, especially with anti-diarrheal drugs, as they can worsen the condition in some cases.
Gharat: In bacterial infections, antibiotics may be prescribed based on stool tests, but many cases resolve without them. Antiemetics and antispasmodics can also help relieve those with nausea and cramps. While home remedies like ginger tea, rice water, and diluted buttermilk, can soothe the gut, these should not replace medical care, especially in severe cases. It’s crucial to avoid self-medicating with antibiotics. If someone is persistently vomiting, or showing signs of dehydration or high fever, they should be definitely hospitalised. Clinical diagnosis remains key to tailored and effective treatment.
Tips to prevent food poisoning during monsoon
Solanke: Follow these tips to prevent food poisoning:
1. Wash hands thoroughly before eating or cooking
2. Drink only boiled or filtered water
3. Avoid street food and uncovered meals
4. Wash fruits and vegetables properly
5. Store food in airtight containers and refrigerate promptly
6. Refrain from consuming stale or reheated food
7. Prefer freshly cooked, home-made meals
8. Take probiotics like curd to maintain gut health
9. Get vaccinated (e.g., Rotavirus for children)
Food poisoning during the monsoon is common but largely preventable with mindful hygiene and dietary habits. If symptoms persist or worsen, don’t delay medical attention. Prevention is not only better than cure it’s essential when it comes to protecting your digestive health during the rainy season.
Gharat: Apart from the above tips, keep kitchen surfaces, utensils, and hands clean while cooking. When dining out, choose establishments with visible hygiene standards. Personal hygiene, such as frequent hand washing, is also vital. Additionally, ensure milk and dairy products are pasteurised, and seafood is consumed only from trusted, fresh sources.
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