97 Fall Ill After Eating Canteen Food
Nearly 100 employees of a private company in Bengaluru fell ill after eating idli, vada and sambar-rice served at their office canteen, triggering concern over food safety during the summer season. The employees reportedly developed symptoms such as abdominal pain, vomiting and diarrhoea, and were taken to private hospitals for treatment. No deaths were reported, while food samples were sent for testing to determine the exact cause.
Bengaluru Food Poisoning Case At Company Canteen
The incident took place at a private company canteen in north Bengaluru’s Devanahalli area, where 97 employees reportedly consumed the food during breakfast and lunch hours. Soon after, several of them began showing signs commonly associated with food poisoning. Officials said the affected workers were treated and stabilised, while an inquiry into the suspected contamination was initiated.
Fermented Foods Need Extra Care In Summer
The case has also drawn attention to the risks linked to fermented foods during hot weather. Items such as idli and dosa batter can ferment much faster in summer because of higher temperatures and humidity. If the batter is left for too long or handled poorly, it may become over-fermented or contaminated by harmful bacteria, increasing the risk of food-borne illness. Hygiene in preparation, storage and serving becomes especially important during this period.
FSSAI Guidelines On Fermented Food Safety
Food safety rules require fermented food products to meet hygiene and safety standards relating to contaminants, sanitation and proper handling. General food safety practices such as using clean utensils, safe water and controlled storage conditions are critical for reducing risk. During summer, the shelf life of fermented foods can shorten considerably, making timely preparation and careful storage even more important for canteens and food businesses.
