Published on: 03-Dec-2018
A recent spate of food poisoning cases has again put the spotlight on hygiene. In an exclusive interview with The Straits Times, Prof William Chen, director of NTU’s food science and technology programme shared a few pointers on the best practices in food storage and the science behind food poisoning. Prof Chen said, "There are two functionally distinct groups of bacteria, one is implicated in food spoilage and the other in food poisoning. Consumers would not be affected by the bacteria in food spoilage, but more by those that can cause food poisoning. And this group of bacteria may not show any signs that will affect the food quality."
The Straits Times, 3 December 2018|http://www3.ntu.edu.sg/CorpComms2/Documents/2018/12_Dec/ST_181203_D1_Cannot%20finish%20your%20food%20store%20it%20quickly.pdf
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