Doctor’s alert: Your biryani side salad could trigger food poisoning

A recent incident at Vishinjam, in Kerala's Thiruvananthapuram district, where two members of a family died after reportedly eating food from a hotel, has once again brought food safety into sharp focus. While the exact cause of death is yet to be confirmed and police are awaiting detailed internal examination reports, relatives suspect food poisoning. The episode has sparked concern about how easily contamination can slip into everyday meals, including items many consider harmless.

According to Dr P V Benny, Chairman of the Food Safety Wing of the Indian Medical Association and Head of the Department of Community Medicine at Sree Gokulam Medical College, even something as simple as a salad served alongside biryani can become a source of foodborne illness if basic precautions are ignored.

How bacteria enter our food
Dr Benny explains that when food is not cooked at the right temperature, bacteria and other microorganisms can multiply rapidly and turn it unsafe. While people often worry about meat and seafood, raw accompaniments such as salads may pose equal risk.

Onions, a staple ingredient in most Indian salads, are frequently cultivated in environments that may be contaminated. If they are not washed thoroughly and peeled properly before slicing, bacteria present on the outer layers can easily make their way into the food. Since onions in salads are usually served raw, there is no cooking step to kill these microbes.

Uncooked vegetables washed in contaminated water can also carry harmful bacteria. Once consumed, these microorganisms may cause symptoms ranging from vomiting and diarrhoea to severe dehydration and complications, especially in children, the elderly, and those with low immunity.

Hygiene matters as much as ingredients
Food safety does not depend only on what goes into a dish but also on who prepares and serves it. Personal hygiene of food handlers is crucial. Poor handwashing practices can transfer pathogens directly to ready-to-eat food.

Repeatedly used cooking oil, stale meat, and improperly stored seafood are other common triggers of food poisoning. In dishes such as shawarma, there have been instances where low-quality or partially spoiled meat was used. Strong spices and sauces can mask the smell and taste of spoiled ingredients, making it difficult for consumers to detect a problem.

What restaurants must ensure
Dr Benny stresses that strict certification for food establishments and periodic health check-ups for staff are essential safeguards. Kitchens, storage areas, and washrooms must be kept clean at all times. Proper refrigeration, safe water sources, and adherence to cooking temperature guidelines are non-negotiable in preventing contamination.

What diners can do
While regulatory measures are important, consumers can also take simple precautions:

• Choose eateries that appear clean and well maintained. Prefer places with visible cleanliness in kitchen and dining areas
• Avoid raw salads in eateries where hygiene looks questionable
• Ensure hot food is served steaming and not lukewarm
• Make sure onions and other raw vegetables are thoroughly washed and freshly cut
• Be cautious of heavily spiced meat dishes that may mask spoilage
• Avoid food that smells unusual, looks discoloured, or tastes off
• Stay alert for symptoms such as vomiting, diarrhoea, stomach cramps, or fever
• Seek medical help immediately if symptoms are severe or persistent

Food poisoning often begins with what seems like an ordinary meal. As Dr Benny cautions, vigilance is necessary not just with elaborate dishes but even with the humble salad and the onions in it.