The Agri-Food and Veterinary Authority of Singapore (AVA) works together with food producers, food manufacturers and food importers to ensure that our supply of imported and locally produced food is safe for consumption.
As consumers, you can also play an active role in protecting yourself against food poisoning. Once you purchase the food, you can practise safe food handling to prevent bacteria in foods from growing or multiplying, and to ensure that food does not become contaminated.
Begin with proper planning before you shop. Buy your food from established shops and supermarkets and purchase only what you can consume within the next few days. Remember that careful selection of food can go a long way in protecting your own health and that of your loved ones.
- Examine canned food carefully. Do not buy if the cans are rusty, dented or swollen. They might have quality defects and could also cause food poisoning.
- Examine packaged food carefully. Do not buy if the packaging is damaged or opened as they may contain harmful microorganisms that could cause food poisoning.
- Do not buy mouldy dried food. They may contain harmful mycotoxins.
- Ensure that the seals of bottled goods are not broken. The contents may have been exposed to food poisoning bacteria.
- Fresh eggs must be handled carefully. Look for eggs with clean shells.
- Do not buy eggs that are cracked as bacteria can enter the eggs through the cracks in their shells.
- Do not buy fruit and vegetables that are bruised, blemished, shrivelled or mouldy.
- Fruit and vegetables are perishables. Buy only what you can eat within a few days.
- When buying meat, make sure it does not appear stale or have off odours.
- Buy only meat or poultry that has been stored at the right refrigerated conditions. Do not buy chilled or frozen meat or poultry that is displayed for retail at room temperature.
- Do not buy meat or poultry in packaging that is leaking or torn.
- Ensure that there is no excessive moisture on the surface of meat or poultry. It shows that the food items have not been handled properly.
- Go home straightaway after buying meat so that it will not be left un-refrigerated for too long.
When buying seafood, make sure that it is properly refrigerated or iced.
- A bright, shiny appearance with scales that are intact.
- Bright, clear and full eyes. Eyes become red and cloudy when the fish loses freshness.
- Bright red to liver red gills that are free from slime.
- A strong ammonia-like smell.
- Darkening around the edges with brown or yellowish discoloration, especially if these areas appear dry or mushy.
- Choose shellfish very carefully. Contaminated shellfish may cause viral food poisoning.
- Fresh prawns are firm, have a mild odour and their shells are not slippery. There should not be any black spots or discolouration on the shell.
- Live crabs and lobsters should exhibit leg movements. The tail of live lobsters should curl under the body you pick them up.
- The shells of live clams, oysters, or mussels should close tightly when tapped. Do not buy shellfish with gaping shells as this shows that they are dead and not edible.
When buying dairy products, make sure that the packaging of all dairy products is intact, and always check for the expiry dates.
- Do not buy dairy products that have been stored or displayed beyond the 'load line'. The 'load line' indicates the level up to which foods may be stored and kept at the correct temperature.
- Buy only the required amount of dairy products that you can consume. Dairy products have limited shelf life and should be consumed within the suggested "Use-By" date.
- Only purchase dairy products that are properly displayed in the chillers. Chillers should be maintained at below 4oC.
- Do not take chilled or frozen raw food from chillers/freezers and leave them lying on shelves elsewhere within the supermarket. This compromises the safety and quality of the food.
- If you wish to put back a chilled or frozen item, ensure that it is placed below the load line in the freezer or chiller.
- Do not open jars or bottles of food to smell or taste their contents. Once opened, the food is exposed to contamination.
- Do not leave the door of display fridges open while you take your time to select food items. This affects the optimal storage temperature of the display unit. You should make up your mind before you open the door, take the item out and shut the door quickly.
- Do not pierce fruit with your fingernails to test for freshness. This makes it possible for bacteria to enter the fruit.
- Return home directly after your shopping. You may want to bring insulated containers/cooler bags complete with ice or ice packs for the storage of chilled, frozen and other perishable food when you go shopping.
- Do not store chilled and frozen food directly in the boot of the car as the heat may cause the food to go bad.
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