What is making our food unsafe? 7 ‘food safety’ gaps you may not be aware of

Safe food practices involve much more than buying fresh produce and checking expiry dates. As the world marks World Food Safety Day on June 7, experts are highlighting several often-overlooked factors that can compromise food safety and increase the risk of foodborne illnesses.

This year’s theme, “From burden to solutions – safe food everywhere,” focuses on creating food systems that are safe, sustainable and accessible for everyone.

“As we move from burden to solutions, the focus must be on building a culture of food safety that reaches farms, markets, kitchens, schools and households alike,” said Pawan Kumar Agarwal, former CEO of the Food Safety and Standards Authority of India (FSSAI) and a core group member of the Coalition for Food Systems Transformation in India (CoFTI).

“Food safety is not merely about preventing illness; it is about protecting health, strengthening trust in our food systems, and ensuring that every individual has access to safe food, regardless of where they live,” he added.

1. Inadequate Cooling During Transport

Perishable foods such as fruits, vegetables, milk, fish and meat are highly sensitive to temperature changes. Even brief exposure to heat during transportation or storage can accelerate spoilage and bacterial growth. In warm climates, gaps in cold-chain infrastructure significantly increase food safety risks.

Dr. Vishal Singhal, co-founder and CEO of Coldeasy (Temperate Technologies), notes that India’s fragmented agricultural supply chains make centralized cold-chain systems difficult to implement effectively.

Measures That Can Help

• Develop decentralized and affordable cooling systems near farms, collection centres and retail points.
• Improve awareness among farmers, vendors and consumers about handling temperature-sensitive foods.
• Expand access to sustainable cold-storage infrastructure.

2. Unsafe Water Used in Food Preparation

Unsafe water remains one of the most under-recognised food safety threats. Water used for washing produce, cleaning equipment, processing food or making ice can spread harmful pathogens and chemical contaminants if not properly monitored.

This risk is especially relevant in street food settings, where untreated water may be used in items such as panipuri, chutneys and beverages.

Measures That Can Help

• Ensure access to clean drinking water for food preparation.
• Conduct regular testing of water used in food businesses.
• Promote safe ice, clean storage containers and proper sanitation.
• Train street vendors and small food operators in food hygiene practices.

3. Repeated Temperature Changes

Food often spoils not because it is old, but because it repeatedly moves between hot and cold environments. Frequent thawing and refreezing or leaving food unrefrigerated for extended periods encourages microbial growth, even when the food appears normal.

This becomes particularly dangerous during heatwaves and high-temperature seasons.

Measures That Can Help

• Maintain proper refrigeration temperatures.
• Avoid repeatedly thawing and refreezing food.
• Consume leftovers within recommended time limits.
• Store perishable foods promptly after cooking or purchase.

4. Cross-Contamination in Kitchens

Cross-contamination occurs when bacteria from raw foods spread to cooked or ready-to-eat foods through shared utensils, cutting boards or surfaces.

This common but often overlooked issue can occur in homes, restaurants, markets and food processing facilities.

Measures That Can Help

• Keep raw and cooked foods separate.
• Clean utensils, surfaces and cutting boards thoroughly.
• Wash hands frequently while handling food.
• Use dedicated chopping boards for different food categories.

5. Food Safety Myths on Social Media

Short-form videos and viral posts often spread misleading food safety advice. One common example is the “5-second rule,” which falsely suggests that food dropped on the floor remains safe if picked up quickly.

Another misconception is that thorough cooking can make spoiled food safe. While cooking may kill bacteria, certain toxins produced by bacteria can survive high temperatures.

Measures That Can Help

• Increase access to science-based food safety information.
• Conduct awareness campaigns in schools and colleges.
• Encourage content creators to verify food-related claims before sharing them.

6. Repeated Reuse of Cooking Oil

Reusing cooking oil multiple times is common in roadside eateries, small restaurants and many households. However, repeated heating degrades oil quality and generates potentially harmful compounds.

Nutritionist Himanshu Kapoor warns that reheated oil may contribute to oxidative stress, digestive issues, liver strain and cardiovascular health risks.

Measures That Can Help

• Discard oil that becomes dark, thick or smoky.
• Avoid repeatedly mixing old oil with fresh oil.
• Monitor frying temperatures carefully.
• Follow FSSAI guidelines limiting oil reuse to no more than three frying cycles.

How to Reuse Oil Safely

If oil must be reused:

1. Allow it to cool completely after frying.
2. Filter it through a fine mesh sieve or clean cloth.
3. Remove all food particles that may accelerate spoilage.
4. Store the filtered oil in an airtight glass or steel container.
5. Keep it in a cool, dark place away from heat and sunlight.

7. Judging Fish and Meat by Appearance Alone

Consumers often rely on appearance and smell to assess freshness. However, harmful contaminants are not always visible.

One concern is the illegal use of formalin in seafood to preserve a fresh appearance during transportation. Formaldehyde, classified as a Group 1 carcinogen by the International Agency for Research on Cancer (IARC), may be used as a cheaper alternative to refrigeration and proper cold-chain management.

Measures That Can Help

• Strengthen cold-chain infrastructure through proper refrigeration and icing.
• Increase inspections and testing in seafood markets and supply chains.
• Conduct rapid screening for formalin contamination.
• Encourage consumers to buy fish and meat only from trusted vendors.

Building a Culture of Food Safety

Experts say ensuring food safety requires action at every stage of the food chain—from farms and transport systems to markets, kitchens and households. Greater awareness, stronger infrastructure, improved hygiene practices and science-based information can help reduce foodborne illnesses and create safer food systems for everyone.

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