Expert advice, Nutrition, Trending
How to keep away fungus during this monsoon

Dr. Lakshmi K

Food Scientist

3 min read

 

Monsoon is one of the best seasons of the year, especially in India. The land is lush and green, making the monsoon season even more charming, fun and enjoyable. While the country enjoys the weather during COVID-19 with precaution, we should also be a bit mindful about what we eat and how we store our food during monsoon! Every monsoon brings the possibilities of food getting spoilt or contaminated quite easily. This is only because of the weather and temperature fluctuating from being hot or humid, which can fasten the growth in disease-causing microorganisms. However, with proper preservation and storage techniques, you can keep your food items fresh for longer.

How To Get Started? 

The kitchen especially should be kept hygienic to avoid any chances of microbial contamination during the process of food preparation. Cooked food items should always be kept covered and away from raw food items where they are most likely to be contaminated with microorganisms. 

Baked products

Cakes, pastries and other confectionery items are easily susceptible to spoilage by moulds. So, make sure not to keep these food items exposed to the moist air for long periods. Keep these in airtight containers and consume as soon as they are out of their sealed airtight containers.

Dairy products

Dairy products

These products are vulnerable to contamination and spoilage by microorganisms in hot and humid weather. All dairy products should be appropriately pasteurized. So, keep cheese refrigerated always.

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Vegetables

First wash the veggies in warm salt water to get rid of dirt, debris, germs and other contaminants. Blanch leafy vegetables in water for about 20 minutes before the final rinse. Wrap vegetables in cloth mesh bags to maintain their freshness and avoid contamination. You can also freeze UR veggies in airtight containers for later-use. 

Fruits

Fruits

These should always be stored in refrigerators. Do not keep cut fruits, even in the fridge; consume fruits as soon as they are cut. Similarly, fruit juices should also be consumed fresh and not stored for later consumption. In the refrigerator, the cooked food should be kept on the upper shelves, while raw food is stored on the lower shelves. 

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Grains & pulses

Should always be kept away from moisture as much as possible. Store these items in airtight containers to increase their shelf life. Another way is to dry roast grains and pulses or maybe microwave them for 2-3 minutes before storing. However, put them in containers only after they have cooled down. Pulses that can be sprouted like kidney beans, chickpeas, and Kabuli chana should be stored in the refrigerator. Addition of little boric powder keeps the pulses dry. However, wash them thoroughly before each use to remove all traces of boric powder. 

Spices 

Spices 

Indian spices can be stored in the refrigerator placed in airtight containers. Bay leaves can be added to whole spices like cardamom, black pepper, cumin seeds and coriander seeds. 

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Salt & sugar

To keep salt dry, put a few grains of rice in its container as these will absorb any excess moisture. To prevent sugar from becoming lumpy, add some cloves in the box. 

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