Keeping Baby's Food Safe in Summer Heat

May's intense summer heat means food spoils much faster, putting our little ones at risk of food poisoning and stomach infections. Babies and toddlers have delicate digestive systems, making food safety extra important right now.

Never leave prepared milk, daal, khichdi, or curd at room temperature for more than 30-45 minutes in summer. Bacteria multiply rapidly in heat. If your child doesn't finish their meal, refrigerate leftovers immediately or discard them. For outings, carry food in insulated bags with ice packs.

Be especially careful with homemade purees, mashed bananas, and dairy products—these spoil the fastest. Fresh fruits like mango and watermelon should be cut just before serving, not hours in advance. Always smell and check food before offering it to your child. When in doubt, throw it out.

Wash your hands thoroughly before preparing baby food, and sterilize bottles and bowls daily. Store raw and cooked foods separately in the refrigerator. With these simple precautions, you can keep your little one's tummy happy and healthy all summer long. Remember, prevention is always better than treating a stomach infection!

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