So, heating catered food that has been left out in the open for several hours before consumption would not make the food any safer to consume. You can flame it, but you can't cook it. When the temperature cools, spores grow and form toxins, said Dr Leong. The repeated handling of the food contaminated or clean allows the introduction of bacteria.
And if it is left on the table for so long, there is a higher chance for the bacteria to overgrow. If you plan to keep leftovers, put them aside first in the fridge, he said. Heating up leftovers to boiling point and ensuring every bit of the food is cooked at deg C for a few minutes helps. Some people buy a rice or noodle dish at lunch, store it at room temperature for hours before reheating it for dinner.
However, experts advise against this. The gravy in a packet of noodles, for instance, has a high water content and rich nutrients, making it an ideal medium for bacteria proliferation, said Prof Chen. The likely consequence would be food poisoning as bacteria need food protein and moisture to survive, and will grow rapidly in moist, protein-rich foods at room temperature. Health News Are you left brained or right brained? Non-alcoholic fatty liver disease: Subtle signs you must never ignore.
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