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Pune: 40 Passengers of Chennai-Pune Bharat Gaurav train fall ill after eating meal

Fortunately, none of the affected passengers required long-term hospitalization, and they have since recovered from the incident. The incident highlights concerns about food safety standards in trains, leading to a thorough investigation by railway authorities to identify the source of the contamination and address any lapses in the handling and preparation of food.

By Ruchi Upadhyay 
Updated Date

Pune: A tragic incident unearthed as 40 passengers traveling on the Bharat Gaurav train from Chennai to Pune suffered from suspected food poisoning, necessitating their admission to Sassoon Hospital in Pune. The episode occurred during the Bharat Gaurav Yatra, shedding light on potential lapses in food safety protocols during train journeys.

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During the journey from Chennai to Pune, passengers of the Bharat Gaurav train unexpectedly fell sick, showing symptoms of food poisoning. As soon as the affected persons explained their situation of unsteadiness to the train authorities, prompt action was taken accompanied with immediate response from the Pune Railway Administration.

Upon arrival of the train at Pune railway station around midnight, a quick-response team of railway staff and medical professionals from Sassoon Hospital was deployed. The passengers received prompt medical assistance at the railway station and were given necessary first aid to stabilize their condition.

Fortunately, none of the affected passengers required long-term hospitalization, and they have since recovered from the incident. The incident highlights concerns about food safety standards in trains, leading to a thorough investigation by railway authorities to identify the source of the contamination and address any lapses in the handling and preparation of food.

As passenger safety remains the top priority, this incident emphasizes the need for stringent measures to ensure safe and hygienic food provision during train travel. The ongoing investigation is expected to lead to corrective action while reinforcing the importance of maintaining high standards of hygiene in catering services across the railway network.

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