There has been a significant increase in the number of cake poisoning cases. Recently, a 5 year old child died after eating cake in Bengaluru. The condition of his parents is critical and they are undergoing treatment. Earlier in March this year, a 10-year-old girl died after eating a cake she 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 CK Birla Hospital®, Delhi, said the sudden increase in cake-related fatalities can be largely attributed to food contamination. Common contaminants include bacteria like Salmonella and E. coli or viruses like norovirus.

“These pathogens may be present in ingredients such as raw or undercooked eggs, unpasteurized dairy products, or unwashed fruits,” says Dr. Arora. Additionally, cakes made from ingredients contaminated with contaminated soil or the environment further increase the risk of foodborne illness.”

Adding to that, D.T. “Improper food handling, unprocessed or contaminated ingredients and poor storage conditions can also contribute,” said Deepali Sharma, clinical nutritionist at CK Birla Hospital®, Delhi. Additionally, high-sugar additives, improper labeling, and unregulated food preparation standards increase the risk of these events.

However, these may not be the only contributing factors. People with weakened immune systems are also susceptible to severe reactions from contaminated cakes, says Dr. Arora. This includes people with chronic conditions such as diabetes, high blood pressure, liver disease, HIV or cancer, as well as those on long-term steroid therapy. Pregnant women are also at greater risk due to increased sensitivity to bacteria such as listeria, which can cause complications.

Another factor could be the ingredients used in the cake. D.T. Sharma says that certain ingredients present in cakes pose a greater 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 such as E. coli. Additionally, high fructose syrups and other sweeteners can be unhealthy, further increasing health problems in susceptible individuals.

Common symptoms of a severe allergic reaction include itching, difficulty breathing, facial swelling, and hives. More serious reactions may include swelling of the lips, tongue, or throat, which may lead to respiratory distress. symptoms of food poisoning This may include vomiting, diarrhea, stomach cramps, fever, and dizziness. In severe cases, foodborne illnesses can lead to dehydration or kidney injury, which requires immediate medical attention. Other symptoms may include rapid heartbeat, dizziness, fainting, or loss of consciousness due to anaphylaxis.

Shweta, Director, Old Madras Baking Company, shares safety protocols for professional kitchens to prevent cross-contamination, etc.

Shweta said, “In our kitchen, we prioritize hygiene 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 carried out with the highest hygiene standards. Our team is fully trained in GMP, sanitation and food safety, and we maintain all of our equipment to keep it clean and functioning properly.

She further explains that she has a well-organized system in her kitchen where raw ingredients like nuts and dairy are carefully separated and handled separately to prevent cross-contamination. Dedicated equipment 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 of our customers, even those with specific dietary needs.

Although bakery items are not harmful for most people, there are some recipes or ingredients that may pose a food safety risk. Shweta says, “Some ingredients can be harmful if not used within the limits prescribed by FSSAI. At our bakery, we follow all guidelines and take it a step further by baking with only natural ingredients, just like we do for our families.”

While preservatives and artificial additives can help extend shelf life and enhance the appearance, they are not always best for our health. Shweta adds, “In our bakery, we stay away from artificial colors and preservatives. Instead, we use natural ingredients and real butter to bake fresh daily.

D.T. Sharma says parents should check ingredient labels carefully if their child has allergies and avoid products that contain common allergens like eggs, nuts or gluten. They should also educate their children about food allergies and how to identify potential dangers.

She adds, “Parents should choose reputable brands, ensure proper food storage, and question bakers or manufacturers about ingredients and handling procedures.”

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