Assam sees intensified food safety checks after adulteration cases, banned chemical use and rising concerns over food handling practices
Recent food safety incidents across Assam have led to intensified surveillance by authorities and renewed attention on food handling practices, adulteration concerns and consumer awareness. Food safety officials in the state have stepped up inspections in recent weeks after separate cases involving suspected adulteration of vegetables and the alleged use of banned substances in fruits entering local markets.
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In Barpeta Road, the Commissionerate of Food Safety initiated an investigation after suspected adulterated pointed gourds (potol) were found at a wholesale vegetable market. Officials collected samples from the stock for laboratory testing. The suspected consignment was destroyed on the spot before it could be distributed to consumers, according to authorities involved in the inspection.
In another operation in Guwahati, food safety officials carried out a surprise inspection at Fancy Bazaar, where they detected the alleged use of calcium carbide, a banned substance commonly associated with artificial fruit ripening. During the inspection, a stock of mangoes suspected of being treated with the chemical was seized and destroyed. Samples have also been sent for laboratory examination to determine the extent of contamination and confirm the presence of banned substances.
Officials said these inspections are part of a wider surveillance drive across Assam aimed at identifying the use of harmful or unauthorised substances in fruits and vegetables. The ongoing monitoring effort focuses on strengthening food safety checks across supply chains, including wholesale markets, retail distribution points and entry routes for agricultural produce entering urban centres.
The recent cases have also drawn attention to broader food handling practices and consumer awareness around food safety. Experts say that while regulatory action addresses adulteration at the supply level, everyday food safety also depends on household practices and public understanding of risks linked to storage, preparation and consumption.
Food safety, according to specialists, remains a persistent concern, influenced not only by market practices but also by long-standing habits and commonly shared beliefs. Many of these beliefs, they say, continue to circulate despite limited scientific backing and may contribute to avoidable health risks.
One such belief is the “five-second rule”, which suggests that food dropped on the floor remains safe if picked up quickly. Experts have warned that this assumption is misleading and can create a false sense of safety. They note that bacteria and other microorganisms can transfer to food almost immediately upon contact with contaminated surfaces. The level of contamination depends on factors such as the cleanliness of the surface, surrounding conditions and the type of food involved.
Experts cautioned that relying on time alone to assess food safety may increase the risk of foodborne illness and should not be considered a reliable method for determining whether food is safe to consume.
Another widespread assumption is that spoiled food can always be identified through smell or appearance. Food safety specialists have warned that this is not a dependable method of assessment. According to them, harmful microorganisms such as Salmonella and E. coli may be present in food even when it appears normal and does not emit an unpleasant smell.
They added that visually acceptable food may still carry contamination that can lead to illness. As a result, consumers are advised not to rely solely on colour, texture or smell when deciding whether food is safe to eat.
The practice of washing raw chicken before cooking is also common in many households. It is often based on the belief that rinsing poultry removes germs and improves safety. However, food safety authorities advise against washing raw poultry. Experts warn that washing can cause water to splash and spread bacteria onto nearby kitchen surfaces, utensils and hands, increasing the risk of cross-contamination.
Instead, authorities emphasise that proper cooking is the most effective way to reduce harmful bacteria in poultry and ensure food safety.
Freezing food is another area where misconceptions persist among consumers. Many people believe that freezing kills bacteria and makes food completely safe. Experts clarified that this is not accurate. Freezing primarily slows bacterial growth rather than eliminating microorganisms. Once frozen food is thawed, bacteria can become active again if handling and storage conditions are not proper.
Food safety guidance further notes that misunderstanding the role of freezing may lead to unsafe storage practices and a false sense of long-term protection.
Concerns were also raised about reheating food. Experts cautioned that reheating leftovers does not automatically eliminate all risks associated with food contamination. If food has been improperly stored or contaminated earlier in the process, reheating may not make it safe for consumption. While reheating can reduce some risks, it does not replace proper hygiene, storage and handling practices throughout the food preparation cycle.
Food safety specialists stressed that temperature control and safe storage remain critical factors in preventing foodborne illnesses. They added that prevention at each stage, from purchase to preparation is necessary to reduce risks effectively.
Speaking to GPlus, a surgical specialist said food poisoning continues to be one of the most common food-related health issues. The specialist highlighted poor hand hygiene and inadequate sanitation during food preparation as key contributing factors to such illnesses.
The specialist also raised concerns about the use of artificial food colours in certain food items and warned that these substances may trigger harmful reactions in the body.
Attention was also drawn to the rising consumption of packaged and processed foods. The specialist said such products often contain preservatives and other chemicals and cautioned that excessive intake may have negative health effects.
“Preserved food can be harmful for our health. If insects cannot eat it, how can humans safely consume it?” the specialist said.
A food analyst from Assam also emphasised the importance of proper handling of fresh produce, particularly during the summer season. According to the analyst, fruits and vegetables should be washed thoroughly before consumption to reduce the risk of contamination.
The analyst further suggested soaking fruits and vegetables in salt water for 12 to 20 minutes as an additional precaution before consumption. “While such practices may not always be practical in everyday life, the method remains beneficial wherever it can be applied,” the analyst said.
The analyst also advised consumers to avoid fruits that appear externally ripe but remain unripe inside, stating that this may indicate artificial ripening practices.
Officials involved in surveillance operations said the recent inspections are part of continued efforts to monitor the movement of agricultural produce through markets and prevent the circulation of potentially unsafe or adulterated food items.
They added that enforcement agencies are focusing on identifying practices used to alter the appearance, freshness or ripening of fruits and vegetables before they reach consumers.
The Barpeta Road and Guwahati incidents have contributed to wider public discussion on food quality and have reinforced calls for stronger monitoring and awareness regarding food safety standards.
Authorities said food safety cannot be ensured by regulators alone and requires cooperation from all stakeholders, including consumers, traders and food handlers.
They noted that everyday decisions related to purchasing, storage and preparation play a significant role in determining public health outcomes.
Practices such as relying on the five-second rule, judging food solely by appearance, or ignoring proper storage conditions may increase avoidable risks, officials said.
They added that awareness of common misconceptions, combined with adherence to basic food safety practices such as proper cleaning, safe storage and correct cooking, can help reduce the incidence of foodborne illness.
The recent enforcement actions in Assam have therefore highlighted both regulatory efforts against adulteration and the importance of informed consumer behaviour in maintaining food safety across the state.
