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A religious event in Rajpura village saw nearly 100 people fall ill after consuming Gujarati Sev Khamani. The snack, made from khaman, is susceptible to bacterial growth in summer if not handled correctly. Authorities provided preventive treatment to hundreds more. Proper cooking and storage are crucial for steamed and pan-fried foods, especially during warmer months, to avoid such incidents.
Steamed and pan-fried dishes are light on gut and are also very easy to digest. But during summer season, they are highly prone to bacterial growth as well, if not cooked and stored right.
In a suspected case of food poisoning, nearly 100 people fell ill after consuming Gujarati Sev Khamani at a religious event on Wednesday night. According to a NDTV report, around 96 residents of Rajpura village under Detroj taluka were taken to hospital in the wee hours of Thursday, after they fell sick on consuming Sev Khamani. It is repoted that 38 of the affected people were still admitted to the hospital, others were discharged after treatment.
Apart from the 96 people who were taken to the hospital, 214 other villagers who consumed the snack were given preventive treatment, the report said.
What is Sev Khamani?
Sev Khamani is a soft, tangy, and slightly sweet Gujarati snack made from crumbled khaman, which is further topped with a flavourful tempering. Khaman is a steamed delight made with besan, sooji, ginger garlic paste, sugar, salt, baking soda, and water. Once ready, it is crumbled and tempered with oil, mustard seeds, sesame seeds, curry leaves, and green chilli.
It is garnished with sev and coriander leaves.
Cooking measures to follow with steamed and pan-fried dishes
Use fresh ingredients only: During summer months, food spoil faster. Not just vegetables, even ingredients like sooji and besan spoil faster and develop bacterial growth, if not stored right. Hence, before you use them, thoroughly check and then use. Maintain proper hygiene: Make sure to wash hands and utensils before cooking. And when it comes to making steamed dishes like dhokla and others, the are rich in moisture, which makes them prone to contaminaton, if hygiene is compromised. Control cooking time and heat: When it comes to steamed dishes, if they are undercooked they lead to bacteria growth and can be injurious to health. For pan-fried dishes, cook on controlled heat to ensure food is properly cooked without burning.Avoid letting food sit out too long: When it comes to steamed and lightly cooked dishes, they spoil faster in summer. It is best to consume them fresh, or refrigerate within 1–2 hours to prevent bacterial growth.
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