Keep Baby's Food Fresh This Monsoon

The monsoon brings high humidity that makes food spoil faster - a serious concern when preparing meals for babies and toddlers whose immunity is still developing.

Store homemade purees and khichdi in small, airtight containers and refrigerate immediately. Don't keep cooked food at room temperature for more than 30 minutes. For dal, rice, and suji preparations, make small batches that can be consumed within 24 hours. Always smell and check the texture before serving - when in doubt, throw it out.

Avoid pre-cut fruits during monsoon. Cut fresh just before serving. Bananas, chikkoos, and apples are safer than monsoons favorites like watermelon which spoil quickly. Store dry snacks like homemade ragi cookies or puffed rice in glass jars with tight lids - never in cloth bags.

Clean your refrigerator weekly and check temperatures. The fridge should be at 4°C or below. Boil water for making formula or diluting foods. Wash your hands thoroughly before food preparation, and keep kitchen surfaces dry.

Remember: babies under 5 are more vulnerable to food poisoning. A little extra care during monsoon keeps serious stomach infections away. When traveling, carry freshly prepared food in insulated boxes with ice packs, and avoid outside food completely for children under 2 years.

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