India's monsoon season raises risk of food‑borne and water‑borne illnesses

The rainy monsoon brings high humidity and damp conditions that foster the growth of bacteria, fungi, viruses and parasites. Street foods, pre‑cut fruits, leafy greens, raw seafood and fried snacks are especially vulnerable to contamination, while leftover dishes spoil more quickly in the moist air.

Heavy rainfall and flooding cause sewage and drinking water to mix, leading to outbreaks of water‑borne diseases such as gastroenteritis, typhoid fever, cholera, hepatitis A and amoebiasis. The World Health Organization estimates millions of diarrhoeal cases each year stem from contaminated water, and studies link severe rain to spikes in these infections, especially in low‑ and middle‑income regions.

Health experts recommend drinking only boiled, filtered or bottled water; washing hands thoroughly before meals; cooking food fully; avoiding exposed cut fruit or junk food; storing water in clean, covered containers; and refrigerating leftovers promptly. Prompt medical attention is urged for symptoms like persistent diarrhoea, vomiting, fever or dehydration.