GEORGE TOWN: Bacteria on food can double every 20 minutes when left for more than two hours at between 5°C and 60°C, warns a public health medicine specialist.
Datuk Dr Zainal Ariffin Omar said bacteria is among the fastest- reproducing organisms in the world, and the cause of many illnesses.
“Food left at those temperatures for long periods can lead to food poisoning and severe conditions like Hepatitis A,” he said recently.
When asked about the spate of food poisoning incidents recently, and revelations of poor hygiene at eateries on social media, he stressed that cooked food should be stored at above 60°C and cold items should be stored below 4°C.
Dr Zainal, formerly the Malay-sian Public Health Physicians’ Association president and the Health Ministry’s disease control deputy director, said raw or undercooked food carries even higher risks of bacterial contamination.
“When eating out, the public should choose food that is freshly prepared and served piping hot.
“They must be wary of unusual smell, taste, or colour,” he said, adding that washing hands before eating and using clean utensils are vital.
Given that so many Malaysians eat out, he said authorities in charge of public health must increase monitoring of and enforcement on eateries, enhance public education on food safety, and improve waste disposal systems and public toilets.
An eatery operator in Penang, who wished to be known only as Darren, 45, said he hired 20 foreign workers, mostly from Myanmar.
“To be allowed to work at our eateries, they attended the city council’s food handling course and received their typhoid vaccination.
“I was surprised that most of them practise better hygiene than locals, and I even have a worker who is a trained lawyer in his country.
“Perhaps because they are foreign workers, they feel inferior and so they are more cautious.
“They follow instructions and comply with all safety guidelines, such as wearing gloves and hairnets,” he said.
On alleged spitting incidents shown in viral videos, the co-founder of the oldest nasi kandar restaurant in the country said these were “disgusting acts”.
Ahmed Seeni Pakir, 70, of Hameediyah Restaurant said all his 60 workers ate the same meals prepared for customers to make sure they adhered to strict operating procedures.
“We have a dedicated team of cleaners while others focus on cooking and serving,” he said.
Ahmed Seeni, the sixth-generation owner of the restaurant, said none of the dishes are kept overnight.
“We either finish up the leftovers or workers take them home. I eat at the shop every day,” he added.
In addition to CCTVs monitoring the restaurant’s operations, Ahmed Seeni said customers are welcome to inspect the kitchen.
“We have an entrance at the back of the shop, and everyone is welcome to walk by and view the kitchen as they enter,” he said.
In Penang, at least nine eateries were ordered to close for two weeks and clean up so far this year, on top of being slapped with compounds.
Common offences included the presence of pests and rat droppings, improper food storage, unvaccinated food handlers, and violations of hygiene protocols.
To improve public confidence in the food served at these establishments and ensure higher compliance with health regulations, Penang Island City councillor Gueno Koay said the council had a cleanliness grading system for eateries, categorising them into grades A, B, and C.
“We have so far awarded 45 premises with Grade A.
“Cleanliness, green initiatives such as recycling bins, are among aspects looked into.
“Those who fail are urged to set up grease traps, separate trash bins, and have their workers get typhoid vaccination,” she said.
