Street Food or Silent Poison? Are We Risking Our Health for Taste?

Street Food or Silent Poison? Are We Risking Our Health for Taste?

KAKALI DAS

We have all experienced the joy of indulging in a plate of chaat, golgappa (panipuri), or dosa at some point, whether it’s after college or an evening hangout with friends.

However, what many fails to realize is that these seemingly innocent pleasures can sometimes lead to serious health consequences.

Headlines such as “Woman dies in Hyderabad after eating momo”, “Two boys die after eating roadside panipuri” have become all too common in recent years.

India is currently grappling with a surge in food poisoning and stomach flu cases. As of December 22, 2024, the country reported over 1,000 outbreaks of acute diarrheal disease—the highest recorded since systematic tracking began in 2009—alongside more than 300 incidents of food poisoning. These foodborne illnesses are primarily caused by bacteria, viruses, and parasites transmitted through contaminated food and unsafe water sources.

Often, the vendors selling street food operate under unhygienic conditions, with sweaty, dirty hands preparing food in poorly maintained stalls. Despite this, people continue to relish these dishes with great satisfaction.

Unfortunately, this enjoyment often comes at a heavy price. Diseases like typhoid, hepatitis A, cholera, food poisoning, dysentery, gastroenteritis, and a plethora of other infections are frequently linked to consuming street food in India.

WHO Director-General Tedros Adhanom Ghebreyesus on September 20, 2024, highlighted the critical role of food regulators in combating unsafe food, which causes 600 million cases of foodborne diseases and 4,20,000 deaths annually.

Given this alarming number, we must ask ourselves: Why are we willing to compromise our health for the sake of taste?

Street food in India is more than just a meal—it’s an emotional connection, a part of the country’s culture. From Kolkata’s puchkas, Indore’s poha-jalebi, Surat’s locho, to Hyderabad’s famous biryani, each region offers its unique flavours.

In fact, more than 20 million people are directly or indirectly connected to the street food industry in India, with millions relying on these food carts daily. Yet, these same carts often serve as breeding grounds for dangerous bacteria and viruses, leading to foodborne illnesses.

A disturbing trend Is emerging where some vendors are experimenting with food combinations that defy basic food safety principles. Take the case of street vendors mixing mangoes with steamed momo, or the infamous “omelette man” who combines nearly every possible ingredient with eggs, including bizarre concoctions like ‘pastry omelette,’ ‘mango omelette,’ ‘flower omelette,’ ‘maggi omelette,’ and even ‘momo omelette.’

These unorthodox and unsafe experiments show a complete disregard for food safety, with the vendors focusing only on bizarre combinations to attract customers. Similarly, some restaurant owners are taking this trend even further.

Have you heard of the “Heart Attack Butter Chicken”? This heart-stopping dish is made by drowning a pond of butter in a pan, mixing in multiple boxes of cream, and adding artificially coloured chicken pieces before serving it with butter-soaked naan. Is this a meal you would want to try? Or would you prefer to avoid the risk of heart attack, obesity, hypertension, and high cholesterol?

These types of dishes are a direct consequence of restaurant owners prioritizing business profits over customer well-being.

Studies have shown that urban populations, particularly in poorer areas, rely heavily on street food, with 13% to 50% of their daily energy intake coming from these foods.

However, street food is often the most contaminated and laden with unhealthy fats, particularly trans fats, which can comprise up to 30% of the food. Trans fats are a slow poison, costing vendors less money but taking a toll on our health in the long run, contributing to heart disease, diabetes, and other chronic conditions. The burning question here is: which is more important, taste or health?

The Food Safety and Standards Authority of India (FSSAI) said 1,05,907 (24.6 per cent) among the 4,29,685 samples analysed by food safety authorities across the country during 2021, 2022 and 2023 were found “non-conforming” to standards.

Many were found to be contaminated with bacteria and harmful chemicals. The reality of the food we consume, thinking it is safe, is actually much more dangerous than we realize.

According to the findings, 67% of food stalls do not filter water, 81% of vendors reuse oil multiple times, and 53% of food stalls do not cover their food properly. This paints a frightening picture of the hygiene standards in India’s street food industry.

As per a report by TOI in 2024, 12 people suffered food poisoning after eating shawarma and were hospitalised. The incident occurred in Mumbai after eating chicken shawarma. The report further said that while nine people were discharged, three others are still undergoing treatment.

The reports said the quality of street side food, chicken shawarma, was not up to the mark that led to the saddening incident.

This is the harsh reality of India’s street food culture. Despite the dangers, we continue to indulge in these foods with our eyes closed to the risks. It’s not just an addiction to taste—it’s a silent killer that gradually erodes our health from within.

According to Dr. Amit Saraf, Director Internal Medicine, Jupiter Hospital Thane, “Prevention of such outbreaks demands united efforts. Individuals need to make personal hygiene a habit by frequent hand washing, consuming purified water, and taking proper precautions to cook and store food. Street food, as much as it is a crowd favourite, should be consumed carefully to avoid using contaminated ingredients. Right awareness related to food safety will also allow individuals to make good decisions.”

Why is this happening? Because street food in India is often prepared in the most unhygienic and unhealthy ways possible, exposing consumers to all kinds of health risks.

Typhoid, hepatitis A, and E are common diseases spread through contaminated water, often used by street vendors without proper filtration. This unclean water can lead to severe liver damage, long-term fatigue, diarrhoea, dysentery, and, if untreated, can cause death. Repeated consumption of unhygienic food, such as those made with hot oil, synthetic spices, and unhygienic chutneys, causes severe damage to the stomach lining, liver, and kidneys, potentially leading to ulcers and gastritis.

The use of toxic food additives like brominated vegetable oil, potassium bromate, Red Dye No. 3 places additional strain on these organs, and prolonged exposure can result in organ failure. Moreover, contaminated food is a significant risk factor for stomach cancer, which is often linked to the use of adulterated and toxic ingredients.Children and the elderly are particularly vulnerable, as their immune systems are weaker.

Think about it—would a ₹1,00,000 hospital bill be worth it for a ₹20 plate of bhelpuri? Until food safety awareness becomes ingrained at every level, this silent epidemic will continue.

Today, with so much evidence being recorded, undercover investigations reveal horrifying truths: street food vendors wash plates with contaminated water, use synthetic colours, and cook food with fungus and cockroaches in the ingredients. These aren’t just sensationalized claims; these are undeniable facts. Yet, awareness remains alarmingly low, and people continue to line up for these unhealthy food options.

But why does the system allow this? Why are such health risks ignored by authorities? The answer lies in the system’s failure to act. While mainstream media is busy focusing on trivial matters like celebrity gossip or political scandals, the real issues—like food safety—are largely ignored.

There is a lack of public awareness campaigns. Most people are unaware that the food they consume is unsafe. Advertisements on TV are more concerned with promoting harmful products, such as tobacco or sugary drinks, endorsed by celebrities. Meanwhile, foodborne illnesses and their long-term consequences are hardly ever discussed.

People’s obsession with taste over hygiene contributes significantly to this silent health crisis. A viral challenge on YouTube, where street food vendors offer unlimited panipuri for ₹10, has made people flock to these unhygienic stalls without considering the dangers posed by contaminated water. The truth is, we won’t see any improvements until we are personally affected by these issues.

There are, however, simple and effective solutions that can help address this problem. The first step is to choose vendors who maintain cleanliness. A clean vendor is likely to offer food that’s safer to eat. If the food is being handled with gloves and covered properly, that’s even better. Next, avoid consuming water or chutney from external sources as these are often the most contaminated items. Carry your own water bottle to ensure its safety. It’s also crucial to eat hot food, as cold food can harbour bacteria that cause foodborne illnesses.

If you come across any unhygienic food stalls in your neighbourhood or city, report them to the Food Safety and Standards Authority (FSSAI) or the local municipal app. Public action can lead to enforcement of proper regulations. Another viable solution is to opt for homemade food. The taste of street food can be replicated at home with the added benefit of ensuring hygiene.

Lastly, spread awareness. Educate your family and friends about the risks associated with unsafe food. Change will only happen when the demand for hygiene becomes strong. The street food culture is essential, but it must be improved for the sake of public health. Next time you consider eating street food, prioritize hygiene over taste. Unless we demand better standards, the system will not change.

You have the power to drive change. If you become more conscious about food safety and hygiene, it can lead to a broader transformation across India. Your actions can spark the change needed to make the country a healthier place to live.

The question remains: Is the temporary satisfaction derived from street food worth the long-term cost to our health? The time has come to rethink our relationship with food and make conscious decisions that prioritize well-being over taste.

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