𝐑𝐞𝐚𝐝𝐲-𝐓𝐨-𝐄𝐚𝐭 𝐅𝐨𝐨𝐝𝐬 𝐅𝐨𝐮𝐧𝐝 𝐂𝐨𝐧𝐭𝐚𝐦𝐢𝐧𝐚𝐭𝐞𝐝 𝐖𝐢𝐭𝐡 𝐇𝐚𝐫𝐦𝐟𝐮𝐥 𝐁𝐚𝐜𝐭𝐞𝐫𝐢𝐚 𝐀𝐜𝐫𝐨𝐬𝐬 𝐌𝐚𝐣𝐨𝐫 𝐓𝐨𝐰𝐧𝐬

…𝒄𝒐𝒏𝒔𝒖𝒎𝒆𝒓𝒔 𝒖𝒓𝒈𝒆𝒅 𝒕𝒐 𝒄𝒉𝒆𝒄𝒌 𝒇𝒓𝒆𝒔𝒉𝒏𝒆𝒔𝒔 𝒂𝒏𝒅 𝒑𝒂𝒄𝒌𝒂𝒈𝒊𝒏𝒈 𝒂𝒔 𝒔𝒖𝒓𝒗𝒆𝒚𝒔 𝒓𝒆𝒗𝒆𝒂𝒍 𝒑𝒆𝒓𝒔𝒊𝒔𝒕𝒆𝒏𝒕 𝒍𝒂𝒑𝒔𝒆𝒔 𝒊𝒏 𝒇𝒐𝒐𝒅 𝒉𝒚𝒈𝒊𝒆𝒏𝒆 𝒂𝒏𝒅 𝒉𝒂𝒏𝒅𝒍𝒊𝒏𝒈

By Kinzang Lhamo

Nearly one in every three ready-to-eat food samples tested across the Kingdom’s major towns was found contaminated with harmful bacteria, according to the third-quarter bulletin released by the Royal Centre for Disease Control (RCDC).

The findings highlight persistent hygiene lapses in eateries and food outlets despite national guidelines on safe food handling. Of the 45 ready-to-eat food samples collected from five surveillance sites- Thimphu, Paro, Gelephu, Phuentsholing, and Mongar- 16 samples, or 35.6 percent, were contaminated with pathogenic organisms. An additional 37.8 percent contained indicator organisms, showing contamination linked to poor food handling or unhygienic preparation.

Staphylococcus aureus was the most common pathogen identified, detected in nearly one-third of the samples. The bacterium is often linked to unsafe handling practices, including direct contact by food handlers, improper storage temperatures, and cross-contamination from unclean surfaces or utensils. Bacillus cereus, another bacterium known to cause food poisoning, was found in 4.4 percent of contaminated samples.

Although no major food-borne outbreak was reported during the third quarter of 2025, the results point to widespread lapses in food safety practices. The RCDC noted that contamination rates remain high even with periodic monitoring, indicating that basic hygiene standards are not consistently applied across food establishments.

Consumers are adjusting their habits in response to the findings. Reshma from Punakha said, “I always check the expiry date and packaging before buying ready-to-eat foods, as I can’t risk my family’s health. Inspecting freshness and certifications gives me confidence the food is safe.”

Food samples were tested for physical and bacteriological parameters, including total plate count and E. coli detection, which serve as indicators of cleanliness and hygiene. Both tests showed significant contamination, suggesting food was exposed to conditions conducive to bacterial growth, particularly during handling, storage, or display.

Contamination with organisms like Staphylococcus aureus can cause nausea, vomiting, stomach cramps, and diarrhea, often within hours of consuming affected food. Many cases go unreported, as mild food poisoning is typically self-limiting and does not reach health facilities, masking the true extent of the problem. The presence of E. coli and other indicator organisms further suggests inadequate personal hygiene among food handlers or the use of contaminated water during preparation.

Dorji Wangmo from Thimphu said, “I never thought ready-to-eat foods could be contaminated. Hearing this made me rethink what I buy.” She added that while she has trusted processed foods before, the recent report has made her more cautious, paying closer attention to hygiene and packaging.

The findings come amid growing urbanization and rising dependence on commercially prepared food. With increasing demand for quick meals and snacks, food outlets in towns and schools have multiplied, but inspection capacity and hygiene awareness have not kept pace. Many small eateries and stalls lack refrigeration, proper waste disposal, and hand-washing facilities, factors that contribute to bacterial growth and contamination.

A college student living in a hostel said, “Ready-to-eat meals are convenient in the hostel, but now I make sure they look fresh before I eat them.” He explained that while convenient and tempting, awareness of contamination risks has made him more mindful about freshness and hygiene, balancing convenience with safety.

The RCDC emphasized the need for sustained education on safe food handling, especially among small vendors and school canteens. Simple practices such as regular hand-washing, proper temperature control, and separating raw from cooked food are often overlooked but critical to preventing contamination.

The RCDC has recommended strengthening routine inspections and public awareness campaigns targeting both food handlers and consumers. Ensuring the safety of food sold in public places will require not only laboratory surveillance but also stronger regulation, accountability, and education as the country continues to urbanize and eating habits evolve.