Kamal Ghorui
Fermented dishes like idli, dosa, and vada are often considered gut-healthy and easy-to-digest. But, when it comes to summer months, these dishes are highly prone to bacterial contamination and can lead to food poisoning and worse. In a suspected case of food poisoning at a private company canteen in north Bengaluru’s Devanahalli, 97 employees fell ill and were hospitalised after eating idli, vada, and sambar-rice.According to a Deccan Herald report, employees ate these dishes during breakfast and lunch hours and reported abdominal pain, vomiting, diarrhoea, and other symptoms consistent with food poisoning. It is mentioned that the affected employees had eaten at the office canteen and were admitted to two private hospitals and no casualties have been reported. The officials said the patients were treated with intravenous fluids to stabilise their condition. While the samples of the leftover food have been sent for testing and results are awaited, it is important to understand that fermented foods react differently in summer months and call for extra care in handling and eating.
Why fermented food need extra care during summer
Fermented foods are those items transformed through the action of microorganisms like bacteria, yeast, or fungi. According to experts, during this process, these microbes break down natural sugars and starches into simpler compounds such as acids, gases, or alcohol, which helps preserve the food and enhances its flavor, texture, and nutritional value. And that’s why fermented foods like idli, dosa, and vada call for extra care during summer months.
FSSAI on fermented food products
According to the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011, food business operators shall comply with the provisions of these regulations regarding standards.Fermented milk products: As per FSSAI, fermented milk products must contain a minimum of 2.9% milk protein by mass. Such foods should also contain a minimum acidity of 0.45% (as lactic acid).Heat treatment: As per regulations, they differentiate between fermented milks that are heat-treated after fermentation and those that are not.Safety standards: As per regulation, fermented food products must comply with afety regulations regarding heavy metals, preservatives, and contaminants as specified in the Food Safety and Standards (Food Products Standards and Food Additives) Regulation, 2011.Fermented soybean paste: As per regulation, it requires the inactivation of trypsin inhibitors (a common allergen or anti-nutrient).Probiotic regulations: According to regulation, if a fermented product claims to contain probiotics, it must meet specific criteria, often targeting a count of CFU per serving.Hygiene and safety: The regulation mentions mandatory compliance with General Hygienic and Sanitary Practices under Schedule 4 of FSSAI regulations.
Why fermented foods are risky in summer
Faster fermentation: In summer months, due to high temperature and humidity, the fermentation process is faster and batters that take 8-10 hours to ferment take almost half the time. And when such fermented foods are left unattended for long hours, they lead to over-fermentation and can turn toxic for the human body.Risk of spoilage: When food is left for fermentation, heat and humidity create ideal conditions for unwanted bacteria, yeast, and mold to grow. When this overgrows, it results in spoilage that leads to food poisoning in many cases.Chances of contamination: Warm weather amplifies the impact of poor hygiene. Even slight contamination from unclean utensils, water, or hands can multiply harmful microbes in fermented foods and result in food poisoning.Shorter shelf life: Fermented foods have a shorter life span in summer months, which is why they need extra care and proper handling. They react faster during summer months and that is the reason, they have a shorter shelf life.Contaminated water: Fermented foods often use water in the process and if the water used is regular tap water, then it can be a breeding ground for many bacteria-borne illnesses and hence one must avoid such practices. It is one of the major reasons for food-borne illnesses. It is best to use filtered or packaged water for any fermentation process to reduce the risk of contamination. Images Courtesy: istock
