Food safety concerns are up and front in the country again, with recent recalls hitting the retail shelves of organically grown carrots, slivered onions, and liverwurst sold by brands that include Boar's Head and McDonald's. Some question whether these high-profile incidents herald deeper challenges for the U.S. food safety system. But experts caution not to panic-and they point to improvements in detection and response as reasons why recall news is so prominent.

While the increase in recalls may alarm, it could be a sign that foodborne illnesses are increasingly being found and handled faster rather than a sign of a failing system. Rutgers University food science department chair Don Schaffner said the tools of whole genome sequencing now allow health officials to pinpoint and track an outbreak with precision in a way that simply wasn't possible before. That quick identification allows public health officials to move fast-to interview victims, trace sources of contamination-when a problem surfaces.

Public health expert Craig Hedberg at the University of Minnesota comments that many of these outbreaks would have otherwise gone undetected. Advanced surveillance and laboratory analysis allow small clusters of illness to be linked directly to a source, so recalls can be issued and public advisories can be released on time.

"When these outbreaks are identified and investigated, steps can be taken to protect public health," Hedberg says. "That's why there's a strong interest in keeping the public informed." Food Recalls Are on the Rise, but is it Necessarily Bad News?

Outbreaks of foodborne illnesses are by nature hard to predict. According to Schaffner, the recent clustering of high-profile incidents could simply be coincidental and not indicative of a systemic problem.

The eating habits and food production also make their contribution to the changes in food safety. Food safety expert Darin Detwiler from Northeastern University points out that the more people choose ready meals and restaurant meals, the greater the complexity of food supply chains becomes. Ingredients travel further, go through multiple processing steps, and change hands several times before consumers get them, and the possibilities of contamination increase.

Is the patchwork approach to blame for food safety regulation?

The U.S. food safety system operates on an intricate network of agencies, each covering different aspects of regulation; the USDA focuses on meat and poultry, while the FDA monitors most other food items, including overseeing recalls. In outbreak situations, the CDC works in conjunction with local health departments to investigate and contain the spread of illnesses.

Despite this overall framework, gaps in food safety can occur. Civil litigation serves as a safety net when food-borne diseases slip through regulatory cracks. According to Timothy Lytton, a professor at Georgia State College of Law, liability suits compel food producers to adhere to strict safety standards. Insurance companies, which cover potential risks, will also help through counseling and the promotion of incentives to minimize the risk involved.

Protecting Yourself from Foodborne Illness

As regulatory agencies and companies continue to work on the safety of food, it also remains crucially important for consumers to be proactive at home. Here are some steps:

1. Monitoring Food Recalls: Stay on top of recalls through FDA updates and remove affected products from your kitchen.

2. Hygiene and Its Practices: Be sure to wash your hands thoroughly with soap and water before touching and after handling food.

3. Wash Fresh Fruits and Vegetables: Even those that are pre-washed should still be washed under running water to remove unseen bacteria, especially from crevices or wounded areas.

4. Prevent Cross-Contamination: Separate cutting boards and utensils must be used for raw meat and fresh fruits and vegetables.

5. Cook Food Properly: Meat, Poultry, and Seafood must be cooked to a safe internal temperature to kill harmful microorganisms.

While food recalls can be scary, they are also a reflection of advances in monitoring and responding to food safety. For instance, due to advances in technology and surveillance, outbreaks may now be detected and contained faster than ever before, thus mitigating the potential risks to public health.

Meanwhile, the increased complexity of the food industry underscores that vigilance needs to be taken at every step of the supply chain. With knowledge, safe food-handling practices, consumers can participate actively in protecting themselves and their families from foodborne diseases.

In the end, the increasing profile of food recalls is as much a story of solutions as of problems — reminding one and all that protecting our food supply is a shared responsibility that involves regulators, producers, and consumers.

Watermelon is a popular summer fruit known for its high water content, making it excellent for hydration. It also contains vitamins A and C, and antioxidants like lycopene. While watermelon is a hydrating and nutritious fruit often recommended for summer, eating too much of it can have specific impacts on women with Polycystic Ovarian Disease (PCOD), particularly due to its sugar content and potential for digestive issues.

Does watermelon help women dealing with PCOD?

Dr S K Wangnoo, Senior Consultant, Endocrinology, Indraprastha Apollo Hospital, Delhi, while discussing the effects of watermelon consumption on women with PCOD, said that overconsumption of the fruit may lead to blood sugar spikes, which can worsen insulin resistance—a common characteristic of PCOD—and trigger symptoms such as weight gain and fatigue. The expert further explained why this happens.

1. Blood sugar spikes: Despite being considered a low-GI fruit, consuming large quantities of watermelon can lead to significant increases in blood sugar levels, which is a concern for women with PCOD who often struggle with insulin resistance.
2. Worsened insulin resistance: Frequent blood sugar spikes from overeating high-sugar foods, including fruits like watermelon, can exacerbate insulin resistance, making PCOD symptoms more difficult to manage.
3. Digestive issues: Excessive watermelon intake can cause bloating, gas, and diarrhoea due to its high water and fibre content, especially if consumed in very large amounts.
4. Weight management challenge: Increased sugar intake, even from fruit, can contribute to a calorie surplus if not balanced, potentially hindering weight management efforts crucial for PCOD.
5. Considered PCOD-friendly in moderation: Watermelon is generally listed among fruits suitable for a PCOD diet due to its relatively low glycaemic index compared to some other fruits, but the key is moderation.

Why do women with PCOD need balanced nutrition?

Viveka Kaul, Chief Diabetes Educator & Nutritionist, Endocrinology Department, Apollo Hospitals, said, “Balanced nutrition plays a critical role in managing PCOD, particularly in regulating insulin response and reducing chronic inflammation, both of which are key drivers of the condition. What women eat throughout the day has a direct impact on blood sugar levels, which in turn influences hormonal balance and symptom severity.”

The ideal dietary routine for women with PCOD

Foods that are high in fibre and protein help slow down glucose absorption, preventing sudden spikes in blood sugar that can trigger excess insulin release. Over time, repeated insulin spikes can worsen androgen production, leading to symptoms such as acne, irregular periods, and weight gain. Including healthy fats in the diet further improves insulin sensitivity and supports overall metabolic stability.

Viveka Kaul went on to say that frequent consumption of refined carbohydrates and sugary foods can keep insulin levels consistently elevated, making it harder to manage PCOD effectively. The focus should shift from restriction to balance and consistency. Pairing carbohydrates with protein or healthy fats, maintaining regular meal timings, and avoiding long gaps followed by heavy meals can help keep energy levels stable and prevent metabolic stress. Over time, these steady dietary habits can lead to meaningful improvements in both hormonal health and symptom control.

Key dietary practices for PCOD management

1. The expert listed some simple dietary suggestions to help women living with PCOD:
2. Balance carbohydrates with protein or fats: helps slow sugar absorption
3. Eat at regular intervals: prevents blood sugar fluctuations
4. Choose high-fibre foods: improves insulin response
5. Include healthy fats: supports hormone balance
6. Avoid refined sugars: reduces insulin spikes
7. Limit processed foods: helps lower inflammation
8. Focus on whole foods: improves overall metabolic health
9. Control portion sizes: prevents excess calorie intake
10. Stay consistent with meals: supports hormonal stability
11. Hydrate adequately: aids metabolism and overall function

Ultimately, managing PCOD through diet is about building sustainable, everyday habits rather than following short-term fixes. Consistency in food choices, portion control, and meal timing can gradually improve insulin sensitivity and hormonal balance. When combined with regular physical activity and adequate sleep, these dietary practices can significantly reduce symptom severity and support long-term reproductive and metabolic health.

Indian food is loved across the world—and this cuisine is not just popular for its curries but also for its street food. From gol gappas to samosas to the Indian version of Chinese food, there is so much that the streets offer, and at low prices as well. Yet, the one concern that prevails in the case of street food is cleanliness. Hygiene is rarely maintained when it comes to street food, and during summer, when food can spoil within hours, street food becomes riskier to eat. That being said, an expert has shared insights on the risks of eating street food in summer.

What are the risks involved with eating street food in summer?

Dr Saswata Chatterjee, Gastroenterologist—CK Birla Hospitals, CMRI, in an interview with Health and Me, shared insights on the health risks of eating street food in summer. The expert said that your cravings could lead to food poisoning and even gastroenteritis.

"Food poisoning and acute gastroenteritis (also referred to as 'gastro') have both risen dramatically during the summer months. Many of these illnesses result from poor street food hygiene practices. The hot weather allows for the rapid multiplication of bacteria such as E. coli, Salmonella, and Staphylococcus when they are present in food that has been inadequately protected from contamination and/or hygienically prepared (i.e. raw vs. cooked)," Dr Chatterjee explained.

Why does street food spoil fast?

On the one hand, street food is prepared fresh for immediate consumption. However, sometimes a day's leftovers are carried forward to the next day. Due to extreme heat and inadequate equipment for refrigeration, your favourite street foods are likely to spoil faster than they usually do.

Street food is popular with the public but generally lacks adequate temperature control and sanitary conditions. For example, cut fruit, chutneys, dairy products, and used cooking oil that has been reheated and recycled carry a much higher risk during the heat of summer. In addition, the water used in ice, making pani puris, or any beverage can be a significant source of contamination.

What are the symptoms of gastroenteritis?

Patients usually present with symptoms including, but not limited to, vomiting, diarrhoea, abdominal cramps, fever, and dehydration. Although most patients recover quickly from mild gastroenteritis, in some individuals — especially children, older adults, and those with impaired immunity — complications may lead to severe dehydration or even death.

Staying safe this summer

To prevent illness, raising consumer awareness and providing education are critical. In most cases, it is preferable to eat food that has been prepared in a hygienic manner. Hot, freshly cooked foods are better than cold foods or food that has been left out for long periods of time. It is also wise to avoid eating raw or pre-cut foods from open markets.

If you are craving street food, try making it at home in a more hygienic and controlled manner. Use cleaner and healthier ingredients and enjoy right away. Avoid storing these foods, and if you do, try healthier practices such as refrigeration at a safe temperature in a dry environment.

Every morning across India, fresh fruit finds its way onto the table — mangoes in summer, bananas year-round, grapes, guavas, and more. It remains one of the simplest and most powerful habits for good health. But emerging research is prompting a more nuanced question: not whether we should eat fruit, but how that fruit is grown. Dr Arjun Shah, Consultant Neurologist/Neurophysician, Saifee Hospital, spoke about the risks involved with eating unwashed fruits.

Understanding the Concern: Pesticides and Brain Health

Parkinson's disease is a progressive neurological condition in which dopamine-producing nerve cells in the brain gradually degenerate. This leads to symptoms such as tremors, stiffness, and slowed movement. In India, an estimated 5.8 lakh people are living with the condition, a number expected to rise as the population ages. The causes of Parkinson’s are complex and multifactorial. Genetics, age, and environmental exposures all play a role. Among these, long-term exposure to certain pesticides has drawn increasing scientific attention.

The Chemicals in Question

A number of pesticides have been linked, with varying levels of evidence, to neurological damage and increased Parkinson’s risk in human and animal studies:

1. Paraquat – Strong evidence; still legal in India
2. Chlorpyrifos—Moderate evidence of neurological harm; banned in the EU and US, but used in India
3. Mancozeb / Maneb – Moderate evidence, especially in combination; widely used on fruits like grapes and apples
4. Endosulfan—Strong evidence; banned in India (2011), but residues persist in soil and food chains
5. DDT – Moderate evidence; still used in malaria control programmes
6. Rotenone – Strong evidence in animal models; limited use in India

The concern is not a single meal or occasional exposure. The real issue lies in low-dose, repeated exposure over years, which may quietly accumulate risk. Parkinson’s disease is not caused by one factor alone. Pesticide exposure is just one piece of a much larger puzzle. However, reducing unnecessary exposure is a sensible and low-risk step towards long-term health.

Which Fruits Carry More Residues?

Residue levels often depend on farming practices, but certain patterns are consistently observed. Higher Residue Load (typically thin-skinned or heavily sprayed):

1. Grapes (table and wine)
2. Apples (especially imported varieties)
3. Strawberries
4. Chillies and capiscum
5. Pomegranates

Relatively Safer Choices (thick-skinned or locally grown):

1. Bananas
2. Papaya
3. Amla (Indian gooseberry)
4. Jamun
5. Guava (local and seasonal)

Practical Steps to Reduce Exposure

For most families, the goal is not perfection but simple, consistent habits that lower risk:

1. Wash thoroughly under running water for 30–60 seconds — more than just a quick rinse.
2. Soak before eating in salt water or diluted vinegar for 10–15 minutes.
3. Peel where possible, especially fruits like apples where residues concentrate on the skin.
4. Choose local and seasonal produce, which is less likely to have undergone heavy post-harvest treatment.
5. Opt for organic selectively, especially for high-residue produce like grapes and apples.

The Balanced Perspective

It is important not to lose sight of the bigger picture. Avoiding fruit altogether would do far more harm than good. Fruits are rich in antioxidants and anti-inflammatory compounds that actively support brain health. In fact, locally available options like amla, jamun, and guava are among the most nutrient-dense, neuroprotective foods — affordable, accessible, and deeply rooted in Indian diets. There is no single cause — and no single prevention — for Parkinson’s. But small, informed choices made every day can add up over a lifetime.