The Singapore Food Agency has reported a rise in the number of cases of foodborne illnesses over the past 3 years, with more than half related to catering supply. Research co-conducted by NUS Saw Swee Hock School of Public Health found that a one-degree Celsius rise in temperature increased the risk of Salmonella infection and diarrhoea by 10.8% and 1.3% respectively.
Find out how improper food handling practices such as cross-contamination from not separating cooked and raw foods, or failing to maintain proper temperature control for cooked food can promote bacterial growth and significantly increase the risk of foodborne illnesses.