A recent YouTube video claimed that nearly half of 100 chicken rice samples had more E. coli bacteria than allowed under Singapore's regulations.
SINGAPORE: Chicken rice stalls are subject to more stringent and frequent checks as the dish poses higher food safety risks, the Singapore Food Agency said on Friday .
The chickens are also often displayed at room temperature for hours, where bacteria that survived the cooking process may continue to grow. The agency received 126 instances of feedback on chicken rice stalls from 2020 to May this year. It took enforcement action against one stall. YouTuber Angel Hsu posted a video on Jun 3 about visiting 100 chicken rice stalls to find the best one. But she also bought an additional packet that was sealed in a food-grade bag and put in an ice box before being sent to a lab for testing.
Ms Hsu, who used to work in a microbiology lab, said she had diarrhoea and stomachaches every day while filming the video but did not take any tests to determine if she had a bacterial infection. Medical doctor Leslie Tay, who also runs popular food blog ieatishootipost, said he commends Ms Hsu's effort but pointed out that some places may have a lower bacterial count because they were sampled right after the chicken was cooked.
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