Mumbai’s BMC urges citizens to avoid street food during summers; here’s why you should be careful too

As the summer heat intensified in Mumbai, the Brihanmumbai Municipal Corporation (BMC) has issued a stern warning to residents, urging them to exercise caution when eating street foods. 

This advisory comes in the wake of recent cases of food poisoning that have raised concerns about food safety during the sweltering months. According to Mumbai Live, a 19-year-old man died after eating chicken shawarma from a local shop in Maharashtra Nagar, Mankhurd, while 5 others were admitted to a hospital for suspected food poisoning. Last month, at least 12 people were hospitalised after eating chicken shawarma in Goregaon East. 

Risks of consuming street food in summer

The civic body’s appeal highlights the elevated risks associated with consuming street food during the summer season, when the scorching temperatures create an ideal breeding ground for harmful bacteria and pathogens. 

Dr Pranav Honnavara Srinivasan, senior consultant Gastrointestinal and Bariatric surgery at Sparsh Hospital Bengaluru, says, “During summer, high temperatures create ideal conditions for bacteria to multiply in food. This increases the risk of foodborne illnesses. Common pathogens like Salmonella, E. coli, and Staphylococcus aureus thrive in warm environments, making improperly stored or handled food dangerous. According to the World Health Organization (WHO), foodborne illnesses are more prevalent in hot climates due to the rapid growth of bacteria.”

Vendors should maintain strict hygiene standards, including regular hand washing, using clean utensils, and sanitising preparation surfaces. (Source: Freepik)

Causes of food poisoning and impact of higher temperatures

Food poisoning from street food can be attributed to several factors, says Dr Srinivasan,  including contamination by bacteria, viruses, and parasites. High temperatures exacerbate these risks by accelerating bacterial growth. 

He cites a study published in the Journal of Food Protection that highlights that bacterial multiplication increases significantly in warm conditions. “This makes proper food storage and handling critical to preventing foodborne illnesses. Contaminated water, unclean cooking utensils, and poor personal hygiene of food handlers are also common causes.”

Preventive measures for vendors and consumers

According to there are many necessary preventive measures vendors and consumers should take to ensure food safety:

For vendors

*Proper Storage: Ensure that perishable items are kept refrigerated or stored at appropriate temperatures to prevent bacterial growth.

*Hygiene Practices: Maintain strict hygiene standards, including regular hand washing, using clean utensils, and sanitizing preparation surfaces.

*Cook Thoroughly: Cook all food to safe temperatures to kill harmful bacteria. According to the Centers for Disease Control and Prevention (CDC), cooking food to the right temperature is essential in preventing foodborne illnesses.

For consumers

*Choose Reputable Vendors: Opt for vendors who visibly follow good hygiene practices. Look for clean surroundings and proper food handling techniques.

*Avoid Perishable Foods: Avoid items like salads, dairy products, and raw meats that spoil quickly in the heat. These foods are more likely to harbor bacteria if not stored properly.

*Observe Cleanliness:Pay attention to the cleanliness of the vendor and their stall. Clean stalls with properly covered food are less likely to cause food poisoning.

Effectiveness of regulations and suggested improvements

Dr Srinivasan explains, “Current regulations aim to ensure the safety of street food, but enforcement can be inconsistent. According to the Food Safety and Standards Authority of India (FSSAI), regular inspections and vendor education programs can significantly improve compliance with food safety standards.” 

To better protect public health, he suggests the following improvements:

More Frequent Inspections: Increase the frequency of inspections to ensure ongoing compliance with food safety regulations.

Better Infrastructure: Provide vendors with access to proper storage facilities and clean water to help them maintain hygiene standards.

Stricter Penalties: Implement stricter penalties for vendors who violate food safety regulations to deter non-compliance.

Public Awareness Campaigns: Educate the public about the risks of consuming street food during the summer and the importance of choosing vendors who follow good hygiene practices.

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