We share six tips on preventing harmful bacteria from contaminating your food.
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. – Agri-food & Veterinary Authority of Singapore (AVA)
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, Regent Singapore
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 The Nutrition Clinic
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. – AVA
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, The Organic Baker
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), NTUC Fairprice
This story was first published on Shape.com.sg.