KUALA LUMPUR, April 25 — The upcoming Hari Raya Aidilfitri season is synonymous not only with visiting activities but also an array of food being offered.
If you are not careful, food poisoning resulting from dishes that are either contaminated or not fully cooked could just shift the festive mood from joyous to sombre.
Director of Center for Quality Assurance, Universiti Putra Malaysia (UPM) Prof Dr Amin Ismail said food that is not properly prepared will enable bad bacteria to grow thus leading to food poisoning when consumed.
Food is usually categorised into two groups. The first is vegetables that can be eaten raw after being washed thoroughly. The second includes meat, egg or fish which cannot be eaten raw.
“The high protein food group must be cooked at a certain temperature to guarantee food safety. Once cooked, the storing of food is also important so as not to expose it to bad bacteria,” he said in an interview with Bernama.
Dr Amin who is also a Professor at the Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, UPM also said that any dish with gravy has a higher chance of being contaminated with bad bacteria if not stored properly.
“The food will need to be reheated before being served to guests. Do not serve overnight food that was not stored properly. If there are already bubbles or if it has a slimy coating to it, do not eat or serve the food,” he added.
He also advised people to take food in a moderate portions and ensure its cleanliness especially now that visiting activities are allowed to resume during the country’s transition to the endemic phase.
Meanwhile, a food vendor who has been offering Hari Raya Aidilfitri cuisine since 2011, Mohd Azroy Jalaluddin uses retort packaging to kill germs in the food and ensure that it is safe to be consumed.
Retort packaging is the latest food packaging using a retort pouch to guarantee product quality and freshness. Bacteria will be eliminated once the food is sealed and sterilised.
Mohd Azroy who also owns GoBite Malaysia, offers a Hari Raya menu that includes its signature ‘Daging Masak Hitam Manis’ packed in that way.
“This product (Daging Masak Hitam Manis) can last up to two years if kept at room temperature. Retort packaging also ensures food safety and freshness when it is couriered to long-distance customers,” he said when contacted by Bernama.
Mohd Azroy who has a Diploma in Culinary Arts from the Management and Science University said in order to ensure the quality of food, raw ingredients are bought just prior to being cooked.
“I will store the raw ingredients in the proper place and give utmost attention to the preparation of dishes to avoid food poisoning,” he added.
— Bernama
