Published on: 03-Dec-2018
In an article highlighting the best kitchen practices in preparing a meal, especially when it comes to chopping boards, Prof William Chen, director of NTU's food science and technology programme, said that chopping boards can be washed with tap water as well as scrubbed with some simple household disinfectants (vinegar, lemon, salt and baking soda, among others). He added that Singapore’s high temperatures and high humidity would mean there would be higher activities of bacteria in the environment. He said, "So it would not be safe to eat food that has dropped on the floor even after rinsing with water. The risk is significantly lower if raw meat is rinsed and then cooked"
The Straits Times, 3 December 2018|http://www3.ntu.edu.sg/CorpComms2/Documents/2018/12_Dec/ST_181203_D2_Food%20safety%20hazards.pdf
Back to listing