Dangers of Street Food in Dimapur

As urbanisation rapidly progresses in the district of Dimapur, coupled with changing lifestyles, reliance on street food has become an increasingly popular choice for many people. Aromatic, savoury, and colourful varieties of foods displayed on counters along the busy streets and corners of markets are favoured not just for their affordability, convenience, and delicacies but also for the sheer pleasure they bring to culinary indulgence. And, besides serving consumers, the street food trend also offers employment opportunities to people further boosting the state’s economy.
However, while this thriving business benefits both the consumers and vendors, the significant dangers associated with this phenomenon are often overlooked, leading to various health complications for the public.

This popular food business is generally run by people who may not be fully aware about hygiene and food safety guidelines. Many operate in unsanitary environments which serve as breeding grounds for bacteria, flies and rodents. They prepare food on mobile carts, kayaks, and semi permanent carts with no proper facilities for storage and preservation leaving the food vulnerable to contamination from pollutants. Typically cooked at home, packaged and sold over the course of the day, these ready-to-eat foods are at rick of bacterial contamination such as Bacillus cereus, Staphylococcus aureus and clostridium perfringens, which develop in food left in warm and humid condition for long period after cooking. Such bacterias can cause health issues namely, diarrhoea, nausea, vomiting and cramps which could last for days and in certain cases even death.

Food vendors often neglect proper hygiene practices such as wearing gloves or washing their hands during food preparation. They frequently touch various objects, tools, and exchange money with the same hands they use for preparing and serving food. Consequently, their hands can become contaminated with bacteria notably, Salmonella, Campylobacter, Staphylococcus aureus, Escherichia coli, and Listeria monocytogenes. These bacteria are commonly found in animals, human skin, intestines, faeces, soil, and water. Utensils and dishes used for food preparation are
not regularly washed or cleaned, creating an ideal environment for such bacteria to multiply. The symptoms of infections from these bacteria include diarrhoea, nausea, vomiting, headache, cramps, and pneumonia.

Culinary products are vulnerable to contamination not only from harmful microorganisms but also from potentially lethal chemical substances present in untreated water, ingredients, and packaging materials. Research conducted in 2020 by National Institute of Technology Nagaland and Indian Institute of Technology Madras on water in Dimapur has shown high concentration of heavy metals, specifically iron and manganese making it unsuitable for drinking and domestic use. Many food vendors lack access to potable water and use untreated water for preparing food which can contaminate the food causing gastrointestinal problems and potentially harm the nervous system.

Another common practice among food vendors which can cause health hazards is the usage of newspapers for packaging and storing food items. Newspapers contain harmful chemicals such as benzo(a)pyrene, naphthylamine, di-isobutyl phthalate, mercury which can come in contact with food. While the effects of consumption of these chemicals may not be immediate, prolonged exposure can lead to severe health hazards notably, lung cancer, bladder cancer, cardiovascular diseases, and kidney problems. To address this issue, the Food Safety and Standard Authority of
India (FSSAI) has issued a warning against using newspapers for packaging, serving and storing food items due to the significant health risks involved. According to FSSAI, “Moreover, newspapers are often subjected to various environmental conditions during distribution, making them susceptible to contamination by bacteria, viruses or other pathogens that may transfer to the food, potentially causing foodborne illnesses.” Despite such warnings, newspapers remain a common packaging choice for many dealers.

As reported by the World Health Organization, 1 in 10 people globally suffer from consuming contaminated food each year, and 420,000 people die annually from these causes. To mitigate health issues caused by unsafe food across the world, the World Health Organization, in collaboration with the Food and Agriculture Organization and member countries, develops and issues a series of food safety measures. In addition to the international organisations, food safety in Dimapur is regulated by Food Safety and Standard Act 2006 along with the rest of the country. The act was passed to provide legislative safeguards for food safety, encompassing various aspects particularly, preparation, storage, training for food vendors, and spreading awareness to the public. However, these measures remain ineffective in Dimapur where corruption and ignorance hinder their implementation compromising public health.

In a state like Nagaland, where unemployment is rampant and lack of career options remains a significant challenge, this informal sector forms a crucial part of the economy and society. Nevertheless, wilful ignorance will only perpetuate unhealthy practices, so it’s essential to adopt measures that ensure health and hygiene. This responsibility does not fall solely on sellers, consumers, or governing bodies; rather, it requires a collaborative effort from all stakeholders. Consumers can fulfil their role by refusing food prepared under poor hygienic conditions. Similarly, sellers should take every precaution to ensure that food meant for public consumption is safe by adopting fundamental hygienic practices such as using clean water, washing hands and dishes, wearing gloves while preparing food, and storing food properly. Governing bodies can conduct regular inspection on street food, provide necessary infrastructure and facilities to food vendors, and implement educational programs to spread awareness about safe food practices.

Degree of Thought is a weekly community column initiated by Tetso College in partnership with The Morung Express. Degree of Thought will delve into the social, cultural, political and educational issues around us. The views expressed here do not reflect the opinion of the institution. Tetso College is a NAAC Accredited UGC recognised Commerce and Arts College. The editorial team includes Chubamenla, Asst. Professor, Dept. of English and Rinsit Sareo, Asst. Manager, IT, Media & Communications.

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