At least 97 employees reportedly fell ill in a suspected food poisoning incident after consuming meals at a private company canteen in Devanahalli, North Bengaluru.
According to reports, the affected workers ate idli, vada and sambar-rice served during breakfast and lunch hours. Soon after, many developed abdominal pain, vomiting and diarrhoea, common symptoms linked to food-borne illness.
All affected individuals were taken for treatment, where they were given intravenous fluids. No casualties have been reported so far.
Samples sent for testing
Authorities have collected food samples from the canteen and sent them for laboratory examination to determine the exact cause of the illness.
Officials are expected to review hygiene standards, food handling practices and storage methods at the facility.
Why summer raises food risks
Health experts say fermented foods such as idli and dosa batter require extra caution during hot weather.
High temperatures can speed up fermentation, causing batter to sour quickly. Warm and humid conditions may also encourage rapid bacterial growth if food is left unrefrigerated or stored improperly.
Even commonly consumed dishes can become unsafe if hygiene standards are not maintained.
Safety steps for homes and canteens
Experts advise using clean utensils, filtered water and proper refrigeration for fermented batter. Freshly prepared food is considered safer during summer months than food stored for long periods.
They also stress the importance of hand hygiene, clean cooking surfaces and safe serving practices.
Growing concern over food hygiene
The incident has renewed attention on food safety in workplaces, hostels and canteens as temperatures rise across Karnataka.
Consumers and food establishments are urged to remain vigilant and follow hygiene guidelines to prevent similar outbreaks.