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During Navratri, over 200 residents in northwest Delhi fell ill after consuming snacks made from buckwheat flour (kuttu ka atta), a popular fasting ingredient. Affected individuals experienced vomiting, diarrhea, and severe stomach pain, prompting emergency treatment at local hospitals, though all patients were stable.
The incident underscores the health risks of contaminated or adulterated fasting foods, especially during festivals when high-demand items like buckwheat flour are widely consumed. In response, the Delhi government’s Food Department has launched an investigation to trace the source and quality of the flour, while authorities are raising awareness among shopkeepers and residents about food hygiene and safety to prevent similar outbreaks in the future.
Sudden food poisoning outbreak in Jahangirpuri during Navratri fasting
Residents of the Jahangirpuri area reported sudden onset of severe stomach pain, vomiting, and diarrhea after consuming buckwheat flour-based snacks. Hospitals received all affected individuals in emergency wards, where medical staff confirmed that everyone was stable and no one required extended hospitalisation.The incident caused panic among local communities, particularly since many people were observing fasting rituals during Navratri, when dietary restrictions make people rely heavily on fasting-specific foods like buckwheat flour.
Authorities are now alerting shopkeepers and residents about food adulteration and contamination risks.
Buckwheat or 'kuttu atta': Nutrition and vulnerability
Buckwheat flour is a staple during Navratri fasting due to its high protein content, digestibility, and versatility in preparing traditional snacks. However, its high demand during festivals makes it vulnerable to contamination, either through improper storage, handling, or adulteration.Health experts warn that even minor contamination can quickly affect large groups of people, as buckwheat flour is consumed widely during fasting periods.
This incident underlines the importance of quality control and hygiene in festive food preparation.
Understanding food poisoning: What happens in the body
Food poisoning occurs when harmful bacteria, viruses, or toxins enter the body through contaminated food or water. The digestive system reacts by expelling these toxins via vomiting and diarrhea, which are the body’s natural defense mechanisms.Symptoms can appear within two to three hours of ingestion and typically last for a couple of days.
In severe cases, complications like dehydration, electrolyte imbalance, and systemic infection may occur, particularly in vulnerable populations.
Symptoms of food poisoning
Common signs of food poisoning include:
- Watery diarrhea
- Severe abdominal cramps
- Nausea and vomiting
- High fever
- Intense headache
Recognising these symptoms early is crucial, as prompt hydration and medical attention can prevent severe complications.
Causes of food poisoning
Foodborne illnesses are primarily caused by:
- Bacteria – such as Salmonella, E. coli, and Listeria, which can grow in improperly stored or handled food.
- Viruses and parasites – which may contaminate water or food surfaces.
- Toxins and spoilage – certain foods produce toxins if stored at incorrect temperatures or for prolonged periods.
Contamination can also occur during preparation if food handlers do not follow hygiene protocols.
Common pathogens behind food poisoning
Salmonella: A major cause of foodborne illness that can lead to severe infections, particularly in children and elderly adults.
- E. coli: Certain strains produce toxins that severely irritate the intestines, sometimes causing life-threatening complications.
- Listeria: Common in soft cheeses, deli meats, and raw sprouts. Listeria infections are especially dangerous during pregnancy.
Risk factors for severe food poisoning
Not everyone is equally susceptible to severe foodborne illness. Certain groups face higher risks:
- Young children – under 5 years, due to immature immune systems.
- Elderly adults – immunity declines with age, increasing vulnerability.
- Pregnant women – physiological changes reduce immunity, making infections more dangerous.
- People with chronic illnesses – such as diabetes, cancer, autoimmune disorders, or immunodeficiencies.
These groups may experience more severe symptoms and require hospitalization.
Food poisoning: Public health implications
This outbreak highlights the broader public health risks associated with festive food preparation. High-demand fasting foods like buckwheat flour can become vehicles for mass foodborne illness if contamination occurs. Authorities are tasked with:
- Investigating the source and quality of flour.
- Educating shopkeepers and residents about food safety.
- Monitoring supply chains for adulterated or spoiled products.
Preventive measures for safe fasting
To minimise the risk of food poisoning during festivals:
- Purchase buckwheat flour from reputable suppliers.
- Store flour and prepared snacks in airtight containers in cool, dry places.
- Follow strict hygiene while cooking and handling food.
- Avoid consuming stale or improperly stored snacks.
- Wash hands thoroughly before preparing or eating food.
Adhering to these measures can significantly reduce the risk of foodborne illnesses during Navratri or other fasting periods.Also Read | 5 common Navratri fasting mistakes that make you feel low on energy (and how to avoid)
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