SHAH ALAM - The preparation of contaminated materials and leaving food exposed for a long time is one of the high-risk factors of poisoning that can be fatal.
Universiti Putra Malaysia Faculty of Medicine and Health Sciences Nutrition Department Senior Lecturer Dr Mohd Redzwan Sabran said that those who handle food should be aware of the situation.
"When the food to be cooked has been contaminated and leaving the food exposed for a long time, such as more than four hours after cooking, will cause bacteria to multiply.
"Because of that, the way food is handled is very important to ensure that the food is prepared safely and free from any bacterial growth," he said.
Redzwan, who is also a food safety expert, said that food providers should also ensure that food must be eaten within four hours after cooking.