One Man Dead, Three in Critical Condition After Suspected Food Poisoning From Leftover Meat in Hyderabad, India

A man has died and three others are in critical condition, allegedly due to food poisoning in Hyderabad, India, after a family of nine consumed leftover food stored in a refrigerator.

The incident occurred in Vanasthalipuram, where Srinivas Yadav (46), a bus ticket inspector, had cooked chicken, mutton, and goat intestines on July 20 to celebrate the Bonalu festival with his family and relatives.

Along with Yadav, the meal was shared by his wife Rajitha (38), their daughters Lahari (17) and Jasmitha (15), his mother Gowramma (65), as well as Rajitha’s brother Santosh Kumar (39), his wife Radhika (34), and their daughters Poorvika (12) and Krithagna (7).

On July 21, the family reportedly reheated and consumed the leftover meat. Shortly after, some members began experiencing symptoms such as vomiting and diarrhea. All nine were rushed to a nearby hospital for treatment.

Despite medical efforts, Srinivas Yadav passed away the following day. Doctors reported that three others remain in critical condition, while the remaining family members are under close observation.

According to police, preliminary investigations suggest that the cause of death was food poisoning. The family had consumed goat intestines and some leftover chicken. The food had been reheated before being eaten. A deeper investigation into the case is ongoing.

Health department officials have urged the public to exercise caution when handling and consuming stored meat and other perishable foods, particularly during hot weather conditions.

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Tips for Safe Food Storage in the Refrigerator:

• Cooked food should be refrigerated within two hours of preparation and consumed within 3–4 days.

• Store food in airtight containers or sealed bags.

• Keep the refrigerator temperature at 4°C (40°F) or lower to prevent spoilage.

• Use different sections of the fridge for different types of food: meat and dairy on the top shelves, while produce and cooked food should be placed on lower shelves.

• Label containers with the food name and cooking date, and discard any leftovers that have exceeded safe storage limits.