Dr LEUNG Ka-sing, Member of Steering Committee of Research Institute for Future Food (RiFood) and Adjunct Associate Professor of Department of Food Science and Nutrition, was featured on TVB’s News to discuss potential food safety concerns associated with “Poon Choi”.
Dr Leung pointed out that when food becomes contaminated by bacteria during the preparation process and storage for a prolonged period, particularly at room temperature, Bacillus cereus can become highly active. Even reheating the dish does not destroy the toxins produced by these bacteria, thereby increasing the risk of food poisoning upon consumption.
To reduce these risks, Dr Leung recommends preparing and consuming only the amount of food needed, avoiding leftovers whenever possible; reheating food only once, as repeated reheating accelerates bacterial growth exponentially; covering food during storage to prevent contamination from airborne pollutants; and storing cooked food on the top shelf of the fridge to avoid possible cross-contamination by raw ingredients.
Online coverage:
TVB News - https://polyu.me/3OnwlTe (01:09 - 02:05)
| Research Units | Research Institute for Future Food |
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