Preparing a meal? Watch out for germs

03 Dec 2018

Article featured food safety practices to keep food poisoning at bay. Mr Martyn Wong, Manager at SP’s Food Innovation & Resource Centre (FIR) shared that the temperature danger zone is between 5 and 60 degree celsius, as bacteria can grow quickly. The common advice is to thaw food in the fridge as it will not enter the temperature danger zone. You can also thaw food using the microwave or place it under running tap water to quickly defrost it. It is important not to let the defrosted food sit at room temperature for an extended period of time. As soon as food has thawed, it should be immediately used for cooking or returned to the fridge and used within a few hours. (The Straits Times - Life, pD2)