Even in household kitchens, ignoring safe storage temperatures or keeping cooked meat for too long can pose serious health risks.
Published Jul 24, 2025 | 7:00 AM ⚊ Updated Jul 24, 2025 | 7:00 AM
Meat kept in normal chilling conditions between 0°C and 4°C should be consumed within two to four days.
Synopsis: A man died and nine others, including four children, were hospitalised in Hyderabad after consuming stale chicken and mutton prepared the previous day. The incident has drawn attention to the importance of avoiding spoiled or improperly refrigerated food. Experts warn that foodborne infections from stale meat can turn fatal if treatment is delayed.
A person died and nine others, including four children, were hospitalised on Wednesday, 23 July, in Hyderabad, Telangana, after reportedly consuming stale chicken and mutton during Bonalu celebrations.
The meat, cooked a day earlier and kept in a refrigerator overnight, is suspected to have triggered acute gastroenteritis, leaving the family members in critical condition before some of them began to recover under treatment.
The incident has highlighted the importance of proper meat handling and how easily it can become unsafe to eat if mishandled. Stale meat often carries harmful bacteria and, when consumed, can cause severe food poisoning.
Even in household kitchens, ignoring safe storage temperatures or keeping cooked meat for too long can pose serious health risks.
Dr R Sundararaman, Senior Consultant – Internal Medicine, SIMS Hospital, Chennai, explained that chicken, mutton or fish must be cooked thoroughly to an internal temperature of about 75°C to ensure harmful organisms are killed.
If cooked properly, he noted, chicken can be stored for two to three days and other meats for up to a week, but only under proper refrigeration. He cautioned that once meat becomes slimy or develops an off smell, it must be discarded immediately.
“Even if you buy from a supermarket, always check the expiry date. Do not eat anything beyond it,” he said, adding that some parasites like tapeworms can survive high temperatures.
He described a past case where a patient developed complications simply from contaminated salads, underscoring how serious foodborne infections can be.
Dr R Sundararaman said symptoms from stale meat can begin as early as six hours after consumption, or sometimes within two or three days.
Infections like salmonella can lead to severe food poisoning, and E. coli remains “a dreaded infection even now in the ICU,” he said. In such cases, patients can develop stomach pain, vomiting and diarrhoea, which may progress to dehydration and organ failure if untreated.
He strongly emphasised the importance of hydration in such situations. “Hydrate, hydrate, hydrate,” he said. He explained that many people make the mistake of stopping all intake, including water, when they begin to vomit or have diarrhoea.
Instead, he stressed that drinking plenty of fluids is crucial because it helps replace what the body is losing and prevents dangerous dehydration.
Reflecting on the Hyderabad incident, Dr R Sundararaman pointed out that underlying factors such as a weak immune system, persistent vomiting and delayed hospital care can turn food poisoning fatal.
He noted that others who ate the same food may have recovered because they were stronger or sought help in time. Today, he said, effective treatment is available in most hospitals if patients reach in time and stay adequately hydrated.
The Food Safety and Standards Authority of India (FSSAI) stresses that meat should be stored and handled under strict conditions to prevent contamination.
In its 2021 guidelines, FSSAI notes that meat and poultry are an important part of many diets, and their quality and handling are matters of serious concern for consumers, regulators, processors and retailers.
The guidelines point out risks such as microbial and chemical contamination, sale of stale meat, and adulteration with lower-grade substitutes, all of which can lead to health hazards.
Furthermore, meat quality depends on factors like the lean-to-fat ratio and visible traits such as colour, firmness, smell, juiciness and tenderness.
Buyers are advised to check these signs carefully and ensure the meat is free from discolouration, off-odours, blemishes or blood spots before purchasing.
The guidelines also stress that safe handling at home is crucial. Surfaces and hands must be kept clean to avoid cross-contamination, and meat should be stored correctly at 4°C for short-term use and at –18°C or below for long-term storage.
Meat kept in normal chilling conditions between 0°C and 4°C should be consumed within two to four days, while frozen meat stored properly can be used within 10 to 12 months.
