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Most cases of food poisoning are due to contamination by bacteria, such as salmonella and E.coli, occurring at any stage of food preparation, according to the UK National Health Service. And in Singapore, 25 to 40 per cent of hospital admissions for diarrhoeal illness are attributed to viruses being transmitted through improperly cooked foods, as reported by Singhealth.
Although those with weak immune systems like children or the elderly are at risk of coming down with more serious cases of food poisoning, every one is susceptible! To avoid any incidents of your own, here are six easy tips to follow in the kitchen. Also, don't forget to keep your hands clean, cook your food thoroughly and toss any expired foods out!
1. Food safety tip: Have two cutting boards
You should own at least two boards: One for cutting raw meat or seafood products, and another for cooked or ready-to-eat food likes fruits.
2. Food safety tip: Use water and vinegar to clean a cutting board
Before washing a cutting board with hot water and soap, rinse it with a solution of water and vinegar to remove excess oil and grime. Guaranteed to be extra clean!
– Simone Cerea, executive chef,
3. Food safety tip: Thaw your food in the fridge
The fridge is the best place for thawing because the temperature remains steady. If you’re running out of time, put the frozen food in a resealable bag and submerge in cold tap water. Change the water every 30 minutes or so as it continues to thaw. It takes an hour to thaw half a kilo of meat and up to three hours for up to 2kg.
– Pooja Vig, nutritionist at
4. Food safety tip: Don’t refreeze food
We don’t mean to nag – but if you’ve started to thaw something frozen and have changed your mind about using it, don’t put it back in the freezer. Bacteria can multiply between thawing and refreezing.
5. Food safety tip: Freeze artisan bread
Although artisan bread can only last three to four days in a cool and dry environment, you can keep them for longer in the freezer. Placing slices in a resealable bag to freeze will ensure they are good for up to two months.
– Grace Chia, founder and chief baker,
6. Food safety tip: Ensure the correct temperature for the fridge
“Chillers should be at least 4 deg C and below, while freezer compartments should be -18 deg C and below.”
– Chong Nyet Chin, Director (Food Safety and Quality),
This article was first published on Shape.