As monsoon showers sweep across India, the Food Safety and Standards Authority of India (FSSAI) has released essential tips to ensure food safety during this humid and rainy season. The monsoon, while bringing much-needed respite from the summer heat, also brings an increased risk of foodborne illnesses. Contaminated water, fluctuating temperatures, and high humidity levels create ideal conditions for bacteria to thrive, making it essential to follow proper food safety practices.
FSSAI advises the public to be vigilant and proactive in their food handling, preparation, and storage during this season. By adhering to these guidelines, individuals can protect themselves and their families from potential health risks associated with food contamination.
Wash Fruits and Vegetables with Clean Water Before Cooking
During the monsoon, fruits and vegetables are often exposed to contaminated rainwater and muddy conditions. It is crucial to wash all produce thoroughly with clean water before cooking or consuming them raw. This step helps remove any surface dirt, pesticides, or bacteria that may be present. For leafy greens, it is recommended to soak them in saltwater or vinegar solution for a few minutes to ensure a deeper cleanse. Proper washing of fruits and vegetables reduces the risk of ingesting harmful pathogens.
Cook and Reheat Food Thoroughly Before Consumption
Cooking food at the right temperature is essential to kill any bacteria or viruses that might be present. FSSAI emphasizes the importance of cooking food thoroughly and reheating leftovers properly. Ensure that meats are cooked until they reach the appropriate internal temperature, and avoid consuming undercooked or raw foods. Reheating food to a boil is advisable as it helps eliminate any residual bacteria that might have grown during storage. This practice ensures that the food you consume is safe and free from potential contaminants.
Do Not Leave Cooked Food at Room Temperature for More Than Two Hours
Leaving cooked food at room temperature for extended periods can lead to bacterial growth, especially in the humid monsoon climate. FSSAI recommends not leaving cooked food out for more than two hours. After this period, the food enters the "danger zone" (between 5°C and 60°C), where bacteria can multiply rapidly. To prevent this, refrigerate cooked food promptly if it is not consumed within two hours. This simple step can significantly reduce the risk of foodborne illnesses.
Refrigerate All Leftover Cooked Food and Perishable Food Items (Preferably Below 5°C)
Proper storage of leftovers and perishable items is vital to maintain food safety. FSSAI advises storing all cooked food and perishable items in the refrigerator at a temperature below 5°C. This practice slows down the growth of bacteria, keeping the food safe for longer periods. It is also essential to cover the food with airtight lids or wraps to prevent cross-contamination and to label leftovers with the date to ensure timely consumption or disposal. Regularly checking the refrigerator temperature and maintaining it below 5°C is a key aspect of food safety.