RIVANSHI RAKHRAI
Openly sold cut fruits are exposed to bacteria and contaminants, promoting rapid bacterial growth due to high moisture.
Raw vegetables can harbor bacteria and parasites common during the monsoon. Cooking them reduces the risk.
Mushrooms have a high water content and are prone to bacterial and fungal contamination during wet weather.
Chaats, golgappas, and other street foods are susceptible to contamination from unhygienic preparation, leading to gastrointestinal infections.
Fish and prawns breed during the monsoon, making them unsafe to consume due to potential contamination.
Leafy greens like spinach, lettuce, and cabbage are more prone to contamination by bacteria and fungi during monsoons.