During the summer season, both food and the human body needs extra care. This is the time when the body reacts differently to heavy, fried food and even fermented food. Foods also react differently as they turn stale faster amidst humid and hot weather. In an unfortunate incident, a school girl, identified as a Class 5 student, died, and over 150 students fell ill after consuming food allegedly not part of the authorised menu at a government tribal residential school in Mayurbhanj district in Odisha ANI report states. Scroll down to read the details.



What did they eat that lead to food poisoning and death

According to a Times Now report, Sunday's meal of school included pakhala bhaat (fermented rice), mashed potato and mango chutney. It is reported that soon after eating, several students experienced symptoms such as vomiting, diarrhea, and uneasiness, which further led to the death of one girl. The incident triggered chaos in the area and authorities have launched a high-level investigation. The students belonged to Kakabandha Ashram School.



What is the current statusAs per reports, affected students were rushed to a nearby Community Health Centre. Later, 67 students in serious condition were shifted to Pandit Raghunath Murmu Medical College and Hospital in Baripada, where they are currently undergoing treatment. The report also states that over 60 students are being treated at the medical college, while others are admitted to local health centers. Medical teams have been deployed and are closely monitoring the situation. Chief Minister Mohan Charan Majhi expressed deep sorrow over the incident and ordered an inquiry by the Revenue Divisional Commissioner.








What is Pakhala Bhaat

It is essentially cooked cooled rice soaked in water and left to ferment overnight. According to Taste Atlas, pakhala or water rice is a humble Indian dish that combines cooked rice with water and a variety of spices. There are numerous variations of the dish, including dahi pakhala (pakhala with curd), basi pakhala (fermented pakhala), saja pakhala (fresh pakhala), and chupuda pakhala (squeezed pakhala) among others. It is typically flavored with roasted cumin seeds, ginger, sugar, salt, or sliced oranges, while some versions call for the addition of curd or lime juice to induce the rice's fermentation process. Considered a signature specialty and a symbol of the cultural identity of the Indian state of Odisha, this dish used to be dismissed as a poor man’s staple with tamasic qualities.










Why fermented food need extra care during summer

Fermented foods are those items transformed through the action of microorganisms like bacteria, yeast, or fungi. According to experts, during this process, these microbes break down natural sugars and starches into simpler compounds such as acids, gases, or alcohol, which helps preserve the food and enhances its flavor, texture, and nutritional value. And that's why fermented foods like Pakhala need extra care during summer months.




Faster fermentation: During summer, high temperatures accelerate the fermentation process. Food that takes 8-10 hours to ferment takes almost half the time. When the food is left unattended for long hours, it leads to over-fermentation, making the food overly sour, altering its texture, and reducing its overall quality.




Risk of spoilage: When food is left for fermentation, heat and humidity create ideal conditions for unwanted bacteria, yeast, and mold to grow. When this overgrows, it results in spoilage that leads to food poisoning in many cases.




Chances of contamination: Warm weather amplifies the impact of poor hygiene. Even slight contamination from unclean utensils, water, or hands can multiply harmful microbes in fermented foods and result in food poisoning.




Shorter shelf life: Fermented foods have a shorter life span in summer months, which is why they need extra care and proper handling.



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