The monsoon season may bring relief from the summer heat, but it also brings a rise in foodborne illnesses. Hospitals across India often report a surge in cases of food poisoning, stomach infections, and diarrhoea during the rainy months. While most people blame street food or outside meals, experts warn that even home-cooked food can become dangerous if not stored or handled properly.
“Food poisoning during monsoon is very common,” says Dr. Karuna Chaturvedi, Head – Clinical Nutrition, Max Super Speciality Hospital, Noida. “The high humidity and fluctuating temperatures create the perfect environment for bacteria to grow quickly, even in our everyday meals prepared at home,” she adds.
Several common Indian dishes like rice, chutneys, or buttermilk can spoil faster than we think. Left at room temperature for too long or reheated multiple times, these foods can develop harmful bacteria that cause symptoms such as vomiting, diarrhoea, stomach cramps, and weakness.
“People often think food poisoning only happens after eating outside, but home food, if not stored right, can be just as risky,” warns Dr. Chaturvedi.
She adds that being extra cautious during the monsoon is essential, not just for children and the elderly, but for everyone in the family. So, which foods spoil fast and how to handle them safely?
Dr Chaturvedi lists five such foods you should watch out for and how to keep them safe.
1. Cooked rice
Rice may seem like a safe staple, but once cooked and left at room temperature for a long time, it can develop Bacillus cereus, a bacterium that survives cooking and grows quickly in warm conditions.
“Reheated rice that’s been left out for hours can cause food poisoning,” says Dr. Chaturvedi. “Always refrigerate rice within two hours of cooking and consume it within a day.”
2. Curd and buttermilk
These dairy items are rich in probiotics and a regular part of Indian meals. However, their high water content and natural bacterial activity make them highly perishable.
“In hot weather, curd and buttermilk spoil quickly and can lead to stomach upsets if consumed when sour or off-smelling,” she explains. Always keep them refrigerated and avoid consuming them if they taste unusually tangy.
3. Leafy greens (spinach, fenugreek)
Leafy vegetables like palak (spinach) and methi (fenugreek) spoil fast because of their soft texture and moisture content. Once they wilt or turn slimy, they may carry harmful bacteria.
“Rotted greens are not just unpleasant—they can carry microbes that cause digestive distress,” warns Dr. Chaturvedi. It’s best to wash, cook, and consume leafy greens fresh, and never leave them chopped for too long.
4. Coconut chutney
This popular South Indian side dish, made from raw coconut, is extremely sensitive to heat. Even in the fridge, it has a short shelf life.
“Coconut chutney, especially if left out, can develop bacteria like Salmonella, which are dangerous,” she adds. Try to make small batches and consume within a few hours of preparation.
5. Leftover chicken or fish curry
Protein-rich dishes like chicken or fish curry spoil faster than vegetables, especially in warm climates.
“Non-veg leftovers must be refrigerated quickly and never reheated more than once,” says Dr. Chaturvedi. “Always heat it thoroughly before eating, and if in doubt, it’s safer to throw it away.”
How to stay safe?
Dr. Chaturvedi recommends these basic tips to prevent foodborne illness:
- Refrigerate leftovers within 2 hours
- Use glass containers instead of plastic for better hygiene
- Do not reheat food more than once
- When in doubt, throw it out
Being aware of how quickly everyday items can spoil helps reduce your risk of falling sick. A little extra care in the kitchen can go a long way in keeping your meals both tasty and safe.
