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In many parts of India, monsoon season has entered and has been showering with pleasant rain. It is one of the most crucial seasons for the earth’s climate. It effectively balances, extreme weather conditions like scorching summers and chilling winters. However, with the onset of such a refreshing season comes various water-borne diseases that can be hazardous to one’s life. This chance of getting sick compels one to be careful about their food intake and maintaining their health.
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In culinary terms, the monsoon season marks a shift in food preferences and consumption patterns. People often gravitate towards warm, comforting foods that provide a sense of nourishment and protection against the damp chill that accompanies incessant rains. Traditional cuisines around the world celebrate this season with dishes that highlight seasonal ingredients, often rich in flavours and textures that evoke a sense of cosiness and warmth.
Seafood
Avoid seafood during the monsoons due to the increased risk of contamination and infection. Monsoon waters can become breeding grounds for bacteria and parasites, making seafood, especially fish and shellfish, more prone to spoilage and harbouring harmful microorganisms. Additionally, monsoon fishing bans are in place to allow marine species to breed, ensuring ecological balance and future sustainability. Consuming seafood during this period can lead to food poisoning, gastrointestinal issues, and other health concerns.
Leafy Vegetables
Avoid leafy vegetables during monsoons due to the increased risk of contamination and waterborne infections. The rainy season fosters humid conditions, which are ideal for bacteria and fungi to thrive on leafy greens like spinach, lettuce, and cabbage. These vegetables can harbour harmful pathogens, leading to stomach infections and food poisoning. Additionally, the wet environment can make thorough cleaning difficult, leaving residues of dirt and pesticides.
Raw Milk
Raw milk should be avoided during monsoons due to the heightened risk of contamination. The rainy season fosters the growth of harmful bacteria and pathogens, making raw milk susceptible to infections and digestive issues. Without pasteurization, raw milk can harbour E. coli, Salmonella, and Listeria, which can lead to food poisoning. Additionally, fluctuating temperatures and humidity during monsoons can further exacerbate spoilage.
Water-Based Street Foods
Street vendors often use contaminated water, increasing the risk of waterborne diseases like cholera, typhoid, and gastroenteritis. During monsoons, water contamination escalates due to stagnant water and poor drainage systems, leading to higher chances of infection. Foods like golgappas, chaats, and other water-laden snacks can harbour harmful bacteria.
Pre-cut Fruit or Vegetables
Avoid pre-cut fruit or vegetables during monsoons to prevent health issues. The high moisture levels and fluctuating temperatures during the rainy season create ideal conditions for bacterial growth on pre-cut produce. Additionally, improper handling and storage can lead to contamination, increasing the risk of waterborne diseases like gastroenteritis. Consuming freshly cut fruits and vegetables, prepared at home under hygienic conditions, ensures better safety.
Mushroom
The damp and humid conditions of the rainy season create an ideal environment for harmful bacteria and fungi to thrive on mushrooms, potentially leading to foodborne illnesses. Additionally, it becomes challenging to distinguish between edible and poisonous varieties, increasing the risk of accidental poisoning. Consuming contaminated mushrooms can cause digestive issues, including nausea, vomiting, and diarrhoea.
Also read: A Monsoon Gardening Guide For Beginners
Sushi
During monsoons, sushi should be avoided due to heightened risks of foodborne illnesses. The damp, humid conditions facilitate bacterial growth, particularly in raw fish, which is a primary ingredient in sushi. This increases the likelihood of contamination and spoilage, posing serious health risks like food poisoning. Additionally, monsoons often disrupt the supply chain, leading to potential lapses in maintaining optimal storage temperatures for seafood. To ensure safety and prevent gastrointestinal issues, it’s best to steer clear of sushi during this season.
