Page 48 - CIJ July 2024 Digital Edition

HYGIENE

Keeping Monsoon Microbes at Bay

The monsoon brings with it not just the romance
of sharing an umbrella under the rain or huddling
in warm clothes watching the torrent through
windows from within, but a host of unwelcome
microbes eager to break the spell. Dr Sandhya
Shrivastava, Director, Bhavan’s Research Center,
shares practical tips on how to keep the digestive
system safe from microbial infections so you can

continue to embrace the monsoon magic.

hile not much contamination on a regular basis, fruits and peanuts are also quite
can be done especially when it is muddy or has prone to fungal growth during the
about seasonal an odd taste or smell. Such water is monsoon. Ground masalas such as
cough & cold not suitable for drinking, cooking, chilli and dhania powders should
Wsince their washing fruits and vegetables as it either be stored in limited quantities
transmission is through the air, can carry loads of harmful germs
some basic precautions can help causing diseases including typhoid, or in the refrigerator.
avoid food borne infections. Here gastritis, dysentery, diarrhoea, As a ground rule, maintaining
are some dos and don’ts: jaundice, amoebiasis and giardiasis. a hygienic kitchen by removing
Given the choice, prefer home- Fruits and vegetables should outside footwear, using an effective
cooked food to eating out, else be purchased fresh to check their disinfectant to clean it and the
ensure the food consumed outside ripening and spoilage. Due to surrounding areas and keeping
is well-cooked and prepared moisture in the air, many fruits and the table, sink and utensils clean
hygienically. Avoid raw foods vegetables start to show fungal and dry at all times will limit
including salads, vegetable raita, growth in no time and therefore contamination. Persons associated
curd, chutneys and fresh fruit juices should be promptly washed, dried with cleaning and cooking should
and snacks like chaats. and refrigerated in separate bags for wash their hands before starting
longevity.
It is advisable to drink only work and after handling raw
treated water (boiled or from a Fruits & salad vegetables eaten fruits, vegetables, fish, poultry &
well-maintained purifier). Carry raw should be washed in running meat. All foods should be cooked
your own while outside or have water then disinfected using acetic thoroughly.
packaged water of a reliable brand acid or vinegar, chlorine or baking
certified by FSSAI from a reliable soda for around 10 minutes. This These conditions are to be
supplier. will reduce the germs significantly. maintained extremely well
Surplus, cooked food should be
Be mindful of water tanks and refrigerated as soon as possible in households with infants,
piped water getting contaminated and thoroughly heated before small children, elderly and
with storm water or sewage water, consumption. immunocompromised patients.
especially during heavy rains and Non-perishable items such as Following these practices will
flooding. grains should be stored in moisture- help in minimizing monsoon
Water supply from the society free containers and checked related illnesses occurring from
needs to be checked for microbial regularly for fungal growth. Dry contaminated food and water.

CIJ

JULY 2024•Clean India Journal
48 www.cleanindiajournal.com