From CK Nayak
NEW DELHI, Nov 26: The traditional foods of the Northeast have high nutritional, social, and cultural values but they also have a high risk of contamination, a study by the Indian Council of Medical Research (ICMR) said.
Titled “Ethnic foods of Northeast India: insight into the light of food safety” and conducted by a group of researchers under Madhuchhanda Das, the study brought to light significant safety concerns regarding preparation, preservation and consumption of the Northeast’s unique delicacies.
The researchers, who began the food-borne pathogen surveillance project in 2020, presented the first comprehensive report on bacterial and fungal contamination in ethnic food items. The investigation focused on state-specific food items across Assam, Arunachal Pradesh, Tripura, and Sikkim.
Samples were collected from six categories – milk products, edible insects, non-vegetarian foods, legumes/cereals, vegetables, and alcoholic beverages. The researchers analysed 1,227 samples and found 6.8% of them to be contaminated with intestinal pathogens.
Bacillus cereus pathogens, including Listeria monocytogenes, Staphylococcus aureus, and Salmonella enterica, were also identified. Fungal contamination was also significant, with species such as Aspergillus fumigatus and Rhizopus arrhizus detected. These fungi produce mycotoxins known to cause severe health issues, including immune suppression and organ damage.
The study, published in the peer review journal on health and hygiene “BMC”, also investigated antimicrobial resistance in bacterial strains, revealing alarming results. Bacillus cereus showed resistance to antibiotics such as ampicillin and ceftazidime, while Staphylococcus aureus exhibited resistance to ceftriaxone and nalidixic acid. These findings raise serious concerns about treatment challenges in case of food-borne illness outbreaks.
Ethnic delicacies like fermented fish, bamboo shoots, rice wines, and edible insects were found to be particularly susceptible to microbial contamination. The study attributed this to traditional preparation methods, which often involve fermentation, lack of refrigeration, and the absence of preservatives. Foods are typically consumed fresh, stored for extended periods, or prepared under suboptimal hygiene conditions, increasing contamination risks.
The study highlighted the importance of preserving traditional food practices while improving safety standards. Fermented foods are integral to the culture of Northeast, with soybeans, bamboo shoots, rice, meat, fish, and alcoholic beverages being staples. Local delicacies, such as silkworms, snails, and other edible insects, are not only rich in protein and minerals but also hold cultural significance for tribal communities.
According to the researchers, most fermented foods and beverages are prepared at the household level, often consumed fresh or stored without refrigeration. Contamination risks are exacerbated by inadequate hygiene practices and limited awareness of food safety within communities, they added.
The study emphasised the need for continuous surveillance and the implementation of comprehensive food safety protocols. The suggestions include using cleaned raw materials, proper cooking techniques, avoiding prolonged storage without preservatives.
Leveraging traditional methods like sun-drying and natural preservatives, such as salt and honey also helps, it said. Public health interventions must respect cultural sensitivities and deeply-held beliefs about traditional foods. Knowledge and health guidelines based on scientific evidence can be transformative, the researchers said.
The findings resonate with global food safety initiatives, including the Sustainable Development Goals and G20 recommendations. These frameworks advocate for inclusive, culturally-sensitive approaches to food safety in regions with unique culinary traditions.
To address these challenges, the ICMR has initiated partnerships with State Health Authorities and the Integrated Disease Surveillance Programme. Regional centres have been established to enhance surveillance, testing, outbreak investigations, and community awareness programmes. This first such study sheds light on the safety risks associated with traditional foods in Northeast, urging authorities and communities to strike a balance between preserving culinary heritage and ensuring public health.
The delicacies from the Northeast studied and found dangerous are Kesa mithai (soaked and powdered rice ball in milk and sugar), Pila (fermented bamboo shoots), Tangpok (dried fermented leaves), Okong lok (river stone algae), Khar (raw papaya mixed with filtered water created from sun-dried banana peels), Tashi (palm tree extract based food), Eyup (sun-dried bamboo shoots), Perin (raw soybean-based food), Bamboo shoot achar (fermented bamboo shoots pickle), Khorisa (fermented bamboo shoots), Ekung (fermented bamboo shoots), Panitenga (fermented mustard seeds chutney), Xukoti (dried small fish pounded with an arum stem stored in bamboo tubes), Sunga mas (pork meat based food popular in Assam), Dried prawns, Xukan mas (fish marinated with herbs and kept in bamboo hollows for fermentation), Silk worm, Tari (consumed in boiled form in Arunachal Pradesh), Pani xamuk (freshwater edible snail consumed raw/cooked) and Amruli poruwa tup (red ant eggs consumed as a traditional cuisine by people of Assam).