Prof William Chen featured on CNA: How long can cooked food be left out in the open before it turns unsafe?

 

A recent Channel NewsAsia (CNA) segment featured insights from Prof William Chen (NTU) on the risks of leaving cooked food exposed at room temperature. The segment highlighted an important public health reminder: cooked food left out for more than four hours can become unsafe to eat, as harmful bacteria such as E. coli and Salmonella can multiply rapidly in nutrient‑rich foods and produce toxins that are not always removed by reheating.

The report also demonstrated safer approaches to food handling, including refrigeration, freezing cooked food in smaller portions, and maintaining dishes at temperatures above 60°C to prevent bacterial growth. These practical recommendations aim to help households reduce foodborne illness risks and improve everyday food safety practices.

Watch the CNA feature here:
https://www.channelnewsasia.com/watch/how-long-can-cooked-food-be-left-out-in-open-it-turns-unsafe-5836801