How to safeguard yourself from food poisoning: Raw shellfish and fish, runny eggs, leftover rice

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How to safeguard yourself from food poisoning: Raw shellfish and fish, runny eggs, leftover rice
Food Safety
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It isn’t fried rice paradise anymore if you’re doubled over with severe abdominal pain and diarrhoea from eating last night's leftover rice. Find out how to safeguard yourself if you can't resist raw or barely cooked food such as sashimi, oysters and soft-boiled eggs.

It isn’t fried rice paradise anymore if you’re doubled over with severe abdominal pain and diarrhoea from eating last night's leftover rice. Find out how to safeguard yourself if you can't resist raw or barely cooked food such as sashimi, oysters and soft-boiled eggs.Port Dickson’s tainted mussels

The key to avoiding food poisoning is “by way of proper preparation, cooking and storage”, said Dr Shawn Vasoo, the clinical director of National Centre for Infectious Diseases.routinely needed to treat food poisoning as it is usually self-limiting, they have their hero moments when the diarrhoea is prolonged, he said. Antibiotics may also be needed if the bacterial infection has invaded the bloodstream or caused inflammation in the intestinal tract.But there’s a problem.

A much safer way is buy shellfish from SFA-approved businesses. For oyster-on-the-half-shell aficionados, only eat those that are labelled or designated as ready-to-eat. And while nothing beats the briny, mineral-y sweetness of a slurped oyster, the singular life-preserving thing you can do is to cook your molluscs. Even parboiled gong gong or la la can be sus as pollutants such as biotoxins cannot be destroyed by heat.

They do have a point in that salmonella is a very real problem in eggs and is a “leading cause of food-borne illnesses worldwide”, according to the SFA. This is why eggs in other countries are cooked thoroughly before eating.

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