As summer temperatures soar past 40°C in several Indian states, fermented foods such as idli, dosa, kanji and pakhala remain popular for their cooling effect and digestive benefits. But three recent incidents in Ahmedabad, Mayurbhanj and Bengaluru—linked to contaminated fermented dishes—have caused three deaths and sickened more than 250 people, raising fresh concerns over food safety during the hot season.
Numerous studies regarding fermented foods suggest that they are beneficial for human gut health. However, factors such as poor hygiene, procedural errors, adulterated ingredients, as well as atmospheric humidity and temperature fluctuations, can sometimes lead to the generation of various toxins within these foods.
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Typically, foods that require 8 to 10 hours to ferment under normal conditions complete the process in roughly half that time during the summer months. High temperatures significantly accelerate the fermentation process. Consequently, if food is left unattended or unsupervised for an extended period, it may undergo "over-fermentation," thereby creating an ideal environment for the proliferation of unwanted bacteria, yeast, and fungi. When these microorganisms multiply excessively, the food spoils—a toxic condition that frequently leads to food poisoning.
Explaining the health risks, Fauzia Ansari, a dietician at Apollo Spectra Hospitals, Mumbai, said, “If fermented foods contain toxic elements, they can lead to food poisoning, nausea, vomiting, diarrhea, and severe abdominal pain. In some cases, harmful bacteria or toxic substances can cause severe dehydration in the body. Therefore, it is crucial to ensure timely medical treatment for affected patients.”
Ansari said fatalities are uncommon, but warned, “In very rare instances, consuming contaminated or improperly fermented foods can be life-threatening—particularly if they contain toxins capable of causing severe illnesses such as 'botulism.' However, fermented foods that are properly prepared and stored are safe for gut health.”
She also advised consumers, “When preparing fermented foods, strictly adhere to cleanliness and hygiene standards; use clean containers, and scrupulously follow the correct fermentation timelines and storage methods. Refrain from consuming any fermented foods that emit foul odors, exhibit unusual discoloration, or appear to have spoiled; additionally, always store these foods in a refrigerator (fridge) as appropriate.”
What is botulism?
‘Botulism’ is a rare but extremely serious illness caused by a toxin produced by a bacteria known as ‘Clostridium botulinum’. This toxin attacks the nervous system and can result in paralysis.
During the food fermentation process, factors such as poor hygiene, excessive temperatures, or procedural errors can sometimes lead to food becoming contaminated with this ‘Clostridium botulinum’ bacteria.
So, should you stop eating your favorite foods?
No, that is not the case at all; rather, you should simply exercise caution. Ferment your food items by adhering to specific procedures that prioritize cleanliness and hygiene. The FSSAI (Food Safety and Standards Authority of India) has established specific guidelines regarding fermented foods. By following these guidelines while fermenting, you can easily and safely enjoy your favorite dishes.
What FSSAI Says About Fermented Foods
FSSAI has formulated detailed regulations under the 'Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011.' These guidelines ensure that fermented foods are safe, hygienic, and meet established quality standards.
Fermented dairy products
According to FSSAI regulations, fermented dairy products must contain a minimum of 2.9 percent milk protein by mass. They must also possess a minimum acidity of 0.45 percent, expressed as lactic acid. These parameters help maintain the consistency and safety of the products.
Heat processing
These regulations draw a clear distinction between fermented dairy products that undergo heat processing after fermentation and those that do not. This distinction plays a crucial role in determining the product's shelf life, preservation requirements, and overall safety.
Safety standards and contaminants
All fermented food products must strictly comply with the limits regarding heavy metals, preservatives, and other contaminants as specified in the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011.
With the right care, your favorite fermented foods remain as safe as they are nourishing. A little attention to hygiene and timing keeps these traditional foods both safe and beneficial for your health.
This story is done in collaboration with First Check, which is the health journalism vertical of DataLEADS
