Increase in cake poisoning cases across
There has been a significant rise in the number of cake poisoning cases. Recently, a 5-year-old boy in Bengaluru died after consuming a cake. His parents are in critical condition and are undergoing treatment. Earlier this year in March, a 10-year-old girl died after eating a cake that was ordered online for her birthday. According to news reports, the entire family, including the girl's younger sister, fell ill.
Dr Manisha Arora, Director of Internal Medicine at the CK Birla Hospital®, Delhi said that the sudden rise in cake-related fatal incidents can largely be attributed to food contamination. Common contaminants include bacteria like Salmonella and E. coli, or viruses like Norovirus.
Dr Arora adds, “These pathogens can be present in ingredients such as raw or undercooked eggs, unpasteurized dairy products, or unwashed fruits. Additionally, cakes made with contaminated ingredients from compromised soil or environments further increase the risk of foodborne illnesses.”
Adding to the same, Dt. Deepali Sharma, Clinical Nutritionist at the CK Birla Hospital®, Delhi said, “Improper food handling, unprocessed or contaminated ingredients, and poor storage conditions can also contribute. Additionally, high-sugar additives, improper labelling, and unmonitored food preparation standards have increased the risk of these incidents.”
However, these might not only be the contributing factors. People with weakened immune systems are also vulnerable to severe reactions from contaminated cakes, says Dr Arora. This includes people with chronic conditions like diabetes, hypertension, liver disease, HIV, or cancer, as well as those on long-term steroid therapy. Pregnant women are also at higher risk due to increased susceptibility to bacteria like Listeria, which can cause complications.
Another factor could be the ingredients used in the cake. Dt. Sharma says that certain ingredients in cakes pose a higher risk for allergic reactions or foodborne illnesses. “These include eggs, dairy products (especially unpasteurized), nuts, and gluten. Contaminated flour or undercooked eggs can lead to bacterial infections like E. coli. Additionally, high fructose syrups and other sweeteners can be unhealthy, further exacerbating health issues in susceptible individuals.”
Common symptoms of a severe allergic reaction include itching, difficulty breathing, facial swelling, and hives. More serious reactions can involve swollen lips, tongue, or throat, leading to respiratory distress. Symptoms of food poisoning may include vomiting, diarrhoea, abdominal cramps, fever, and dizziness. In severe cases, foodborne illnesses can lead to dehydration or kidney injury, requiring immediate medical attention. Other signs may include rapid heartbeat, dizziness, fainting, or loss of consciousness due to anaphylaxis.
Sweta, Director of Old Madras Baking Company shares safety protocols for professional kitchens to prevent cross-contamination and more.
Sweta said, “In our kitchen, we prioritize cleanliness and safety by following Good Manufacturing Practices (GMP), which are essential for any professional kitchen. These guidelines ensure that the entire process, from food preparation to equipment maintenance, is done with the highest hygiene standards. Our team is fully trained in GMP, sanitation, and food safety, and we maintain all our equipment to keep it clean and functioning properly.”
She further explains that their kitchen has a well-organized system in place where raw materials like nuts and dairy, are carefully segregated and handled separately to prevent cross-contamination. Dedicated tools and workspaces are used to handle allergen-sensitive ingredients, ensuring that each item is prepared with the utmost care. This helps us provide safe options for all our customers, even those with specific dietary needs.
While bakery goods are not harmful for most people, there are certain recipes or ingredients that might turn out to be risky in terms of food safety. Sweta says, “Some ingredients can be harmful if not used within permissible limits set by FSSAI. At our bakery, we follow all guidelines while choosing to take it a step further by baking with only natural ingredients, just like we would for our own families.”
While preservatives and artificial additives can help extend shelf life and enhance appearance, they’re not always the best for our health. Sweta adds, “At our bakery, we steer clear of artificial colours and preservatives. Instead, we use natural ingredients and real butter to bake fresh daily.”
Dt. Sharma says that parents should carefully check ingredient labels and avoid products that contain common allergens like eggs, nuts, or gluten if their child is allergic. They should also educate their children about food allergies and how to identify potential risks.
She adds, “Parents should choose reputable brands, ensure proper food storage, and question bakers or manufacturers about ingredients and handling processes.”
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