Indian street food is famous for its vibrant flavors and diverse offerings. From vada-pav in Mumbai to bhel-puri, these culinary delights are a staple of Indian culture. However, concerns about hygiene and sanitation often arise when discussing Indian street food.
One might wonder about the conditions in which these foods are prepared. It’s common to see street food vendors not wearing gloves while handling food and money. This practice raises questions about the potential for contamination. According to the Public Health Association, a significant portion of the Indian population doesn’t consistently practice proper hand hygiene, with only 38% washing their hands with soap before eating and 30% before preparing food.
Understanding the Risks
Bacteria such as coliform, E. coli, Salmonella, Shigella, Staphylococcus aureus, and Pseudomonas are commonly transmitted through contaminated food. These bacteria can lead to infections like diarrhea, typhoid, food poisoning, urinary tract infections, and pneumonia. These harmful bacteria thrive in moist, warm conditions and can contaminate food if vegetables and meat aren’t properly washed, or if fecal contamination occurs during food production or handling. Flies, contaminated water, and the exchange of cash with infected hands can also introduce bacteria to food.
A Test Case in Mumbai
To investigate the safety of Mumbai’s street food, a test was conducted on a sample from a street food stall located next to a busy road. The stall was exposed to constant noise, dust, and exhaust fumes, with a railway station and bus depot nearby, and a public toilet in close proximity. The vendor was preparing food without gloves or a hat, and was visibly sweating. A sample of pav-bhaji was taken for testing. The bhaji (cooked vegetables) was packed in a plastic bag, while the pav (bread) was wrapped in a local newspaper, raising further concerns about hygiene.
Surprising Results
The test results revealed that the food sample conformed to the recommended safety limits. Tests for coliform, E. coli, Salmonella, Shigella, Staphylococcus aureus, and Pseudomonas were negative, and yeast and mold levels were within acceptable limits. However, the lab noted that the air, containers, and plates weren’t tested, and the levels were close to the limit, indicating a potential risk.
The Importance of Hygiene Standards
While the pav-bhaji sample was deemed safe for consumption, it’s essential to remember that this was just one dish from one stall. Dishes like sev-puri or bhel-puri, which include uncooked ingredients such as tomatoes, onions, and coriander, may pose a higher risk if these ingredients are not properly washed in clean water.
It is crucial for both vendors and consumers to prioritize hygiene. The government has established regulations for food hygiene, and it is the responsibility of Mumbaikars and visitors alike to follow these rules. By doing so, we can promote better living and health conditions for everyone. Improving sanitation practices not only ensures safer street food but also contributes to a healthier community overall.
