Dishes like Dahi Bhalla and delicacies made with paneer are often the main highlights of summer weddings. They look tempting and dishes like Dahi Bhalla are very calming as they are loaded with sweetened curd and pomegranate seeds. But in an unfortunate incident, these foods turned out to be the reason for suspected food poisoning at a wedding in Kamalpur Kazi village, Dhanaura tehsil, Amroha district which led to the death of an 80-year-old woman and made over 150 others ill. Scroll down to read the details.



According to a TOI City report,more than 500 people attended a wedding event on April 19 and guests reported vomiting, diarrhoea and stomach pain a day later. According to the sub-divisional magistrate, while the exact cause of death could not be confirmed as the family of the deceased refused an autopsy, it is suspected that contaminated food, possibly due to extreme heat, led to the death and the illness of others who were treated at a health camp in the village. It is reported that many people ate Dahi Bhalla and dishes made with paneer, which had gone stale due to extreme heat.



Can dishes like Dahi Bhalla cause severe health issues?

Whole dishes like Dahi bhalla and paneer aren’t inherently dangerous—but in hot summer conditions, they can become risky if not handled properly. Dairy dishes need to be stored properly; otherwise, they lead to bacterial growth which can cause stomach infection, nausea, and more. Scroll down to learn what can go wrong.




Rapid bacterial growth: Both yogurt and paneer are dairy-based foods and are highly perishable. In high temperatures, armful bacteria like E. coli or Salmonella can multiply quickly if the food is left out for too long. This can lead to food poisoning.




Dahi Bhalla at room temperature: While Dahi Bhalla is meant to be served chilled, at such wedding gatherings, such dishes are often served at room temperature. The combination of soaked lentil dumplings and yogurt makes it a perfect breeding ground for microbes if not refrigerated.




Fermentation can go wrong: Bhallas are made with fermented lentil batter. If they are not stored properly in a cold space after being fried too, there are chances of the bhallas turning sour, which, when combined with curd, can cause more issues in the human gut.




Paneer spoils faster: It is a fresh cheese with high moisture and in extreme heat, it can spoil within a few hours if not refrigerated properly. The problem is, spoiled paneer may not always smell bad but can still cause illness.




Contaminated water or curd: If the curd used isn’t fresh or is made with a sour starter, it can lead to bacterial growth, which can cause food poisoning. Also, if the bhallas are soaked in contaminated water seasoned with salt and pepper, there are chances that it can lead to severe health issues and food poisoning.



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