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Idli Danger: Summer Heat Turns Fermented Food Toxic
2 May
Summary
- Nearly 100 people fell ill in Bengaluru from contaminated idli, vada, sambar.
- Over-fermentation occurs in hot weather, killing beneficial bacteria and causing food poisoning.
- Strict control of fermentation time, hygiene, and smaller batches are crucial for safety.
A recent food poisoning incident in Bengaluru, affecting nearly 100 individuals, highlights critical safety concerns surrounding fermented foods like idli. The meal, consisting of idli, vada, and sambar, became unsafe due to over-fermented batter, a heightened risk during warmer seasons.
Fermentation, while beneficial for creating probiotic-rich foods like idli and dosa, is a delicate process. In summer, batter can ferment rapidly, within five to six hours. However, over-fermentation leads to the death of beneficial bacteria, rendering the food hazardous.
Culinary experts stress the need for scientific precision and stringent hygiene. Restaurants face challenges managing sensitive batter in fluctuating temperatures. Proper management includes strict adherence to fermentation timelines, vigilance for signs of spoilage, immediate refrigeration after optimal fermentation, and preparing food in manageable quantities.
