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.

While not much can be done about seasonal cough & cold since their transmission is through the air, some basic precautions can help avoid food borne infections. Here are some dos and don’ts:

Given the choice, prefer home-cooked food to eating out, else ensure the food consumed outside is well-cooked and prepared hygienically. Avoid raw foods including salads, vegetable raita, curd, chutneys and fresh fruit juices and snacks like chaats.

It is advisable to drink only treated water (boiled or from a well-maintained purifier). Carry your own while outside or have packaged water of a reliable brand certified by FSSAI from a reliable supplier.

Be mindful of water tanks and piped water getting contaminated with storm water or sewage water, especially during heavy rains and flooding.

Water supply from the society needs to be checked for microbial contamination on a regular basis, especially when it is muddy or has an odd taste or smell. Such water is not suitable for drinking, cooking, washing fruits and vegetables as it can carry loads of harmful germs causing diseases including typhoid, gastritis, dysentery, diarrhoea, jaundice, amoebiasis and giardiasis.

Fruits and vegetables should be purchased fresh to check their ripening and spoilage. Due to moisture in the air, many fruits and vegetables start to show fungal growth in no time and therefore should be promptly washed, dried and refrigerated in separate bags for longevity.

Fruits & salad vegetables eaten raw should be washed in running water then disinfected using acetic acid or vinegar, chlorine or baking soda for around 10 minutes. This will reduce the germs significantly. Surplus, cooked food should be refrigerated as soon as possible and thoroughly heated before consumption.

Non-perishable items such as grains should be stored in moisture-free containers and checked regularly for fungal growth. Dry fruits and peanuts are also quite prone to fungal growth during the monsoon. Ground masalas such as chilli and dhania powders should either be stored in limited quantities or in the refrigerator.

As a ground rule, maintaining a hygienic kitchen by removing outside footwear, using an effective disinfectant to clean it and the surrounding areas and keeping the table, sink and utensils clean and dry at all times will limit contamination. Persons associated with cleaning and cooking should wash their hands before starting work and after handling raw fruits, vegetables, fish, poultry & meat. All foods should be cooked thoroughly.

These conditions are to be maintained extremely well in households with infants, small children, elderly and immunocompromised patients. Following these practices will help in minimizing monsoon related illnesses occurring from contaminated food and water.