Excessive bacteria found in chicken rice from 45 out of 100 stalls, is it still safe to eat? SFA says yes if...

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SFA: 'Our surveillance in recent years shows that the rate of failure due to E.coli detections in chicken rice samples have decreased.'

:"The common preparation method of gently boiling the chicken in stock and quickly quenching the cooked chicken in ice or tap water can lead to undercooking, where bacteria can continue to survive. Hanging cooked chickens for display at room temperature over an extended period also promotes bacteria growth.

"SFA has thus advised chicken rice stallholders to adhere to good food handling practices such as replacing the ice/water bath used to chill cooked chicken frequently, as well as cook the chicken in batches so that they are not left hanging for display over an extended period. "SFA also regularly conducts monitoring of chicken rice stalls as part of our market monitoring program, with enforcement actions taken in the past against chicken rice stalls found to have failed our food safety limits.

"Our surveillance in recent years shows that the rate of failure due to E.coli detections in chicken rice samples have decreased. SFA will continue to engage and remind the chicken rice stallholders on good food safety practices and monitor these stalls to ensure that food safety requirements are met.

"So, can we still eat our favourite chicken rice? Yes, as long as good food safety practices are adhered to. It is best to eat chicken rice when the chickens are freshly prepared and ensure that your favourite chicken parts are thoroughly cooked."

 

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