Issues about food storage that consumers need to consider

25 Jul 2022

Article featured Mr Tay Chiew Teck, senior manager of technology, innovation and enterprise at the Food Innovation and Resource Centre (FIRC) at SP, who suggested that consumers can portion meat and seafood into smaller serving sizes so only the portion needed is thawed. He explained that improper thawing could result in a dangerous level of micro-organisms growing in meats and fish. He said, "When they are refrozen, these micro-organisms may not be totally eradicated and could pose a food safety risk if the subsequent thawing and cooking processes are not done properly.”

[The Straits Times, B11]

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