 |
| English: In a study to test package film permeability and shelf life of fresh-cut produce, food technologist Yaguang Luo prepares to seal romaine lettuce. (Photo credit: Wikipedia) |
-----
CHERYL CHIA
IN THE wake of Singapore’s biggest food-poisoning case in recent years – over 100 people had taken ill after eating rojak from a Geylang Serai stall – my paper speaks to an expert about keeping food safe for consumption.
Dr Bernard Cheong, 51, from Lifeline Neighbourhood Medical Clinic, sheds some light on five common misconceptions.
Food can be left at room temperature for over two hours without attracting bacteria
Only if precautions are taken. If food has to be left out in the open, put cling film or a lid over it to ensure it does not get contaminated.
You can tell when food goes bad because it looks or smells badNot true. Food can look edible and smell fine even after it spoils. Always check its expiry date and don’t eat it just because it looks or smells edible.
Food-borne illnesses always strike within minutes of consumptionNot true. It depends on the amount of bacteria ingested and a person’s level of immunity – the bigger his build, the less susceptible he would be to bacterial attacks.
Letting hot food cool thoroughly before refrigeration prevents bacterial growthNot true. Heat may kill bacteria, but if food is handled in an unhygienic manner, it can still fester.
The best way to thaw food is to leave it on a kitchen counterIt really depends on how big the piece of food is. If the surface has thawed while the interior stays frozen, bacteria would still breed. It is better to use a microwave to defrost food.
ccher@sph.com.sg
From myPaper
Wednesday, 08-April-2009
----------
Products for health and beauty, radically
No comments:
Post a Comment