Food poisoning is not an illness to be taken lightly. In mild cases, it would give you nausea, diarrhoea, abdominal cramps or discomfort and a loss of appetite for a few days. In serious cases, food poisoning could land you in the hospital, especially when the symptoms are prolonged, and/or when you experience signs of dehydration (which is pretty dangerous, by the way).
Common symptoms of food poisoning are nausea, vomiting, diarrhoea and stomach ache, which can occur anytime from several hours to a couple of weeks after consumption of the contaminated food, according to Mayo Clinic.
On July 26, 2021, Fann Wong posted a pic of herself on a drip with the caption “Jiayou” (Keep going) on Instagram.
Fann’s agency told the media later that she went to hospital due to food poisoning, and was later discharged to recover at home.
While it may not be easy to pinpoint the source or cause of food poisoning, there are certain things we can do to reduce contamination and the risk of getting food poisoning, especially when storing and preparing food at home.
Here are some important food safety tips to keep in mind.
You should own at least two boards: One for cutting raw meat or seafood products, and another for cooked or ready-to-eat food such as fruits.
(Here are “11 Bad Kitchen Hygiene Habits That Could Be Making You Sick“)
A dirty or worn-out chopping board could harbour bacteria, leading to food contamination and food poisoning.
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. This step will ensure extra cleanliness.
Check out the National Environment Agency’s (NEA) guidelines on proper usage and cleaning of chopping boards here.
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.
Do not place food directly in the sink or into container of water without packaging it.
As a guide, it takes an hour to thaw half a kilo of meat and up to three hours for up to 2kg.
(Read also “10 Alternative Online Grocers To Shop For Fresh Produce“)
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.
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.
Check out NEA’s guidelines for thawing of food here.
(Here are “20 Must-Know Local Home Bakers & Bakeries To Follow On Instagram“)
Chillers should be between 0 deg C and 4 deg C, while freezer compartments should be -12 deg C and below, according to the National Environment Agency.
Check out NEA’s guidelines for food storage in refrigerators here.