Kitchen hygiene beats meat bacteria

By SHYAFIQ DZULKIFLI

PETALING JAYA: Meat, eggs and dairy products are safe to consume if handled and cooked properly, say experts.

A microbiologist from Universiti Sultan Zainal Abidin’s (UniSZA), Prof Dr Yeo Chew Chieng, said proper cooking and hygiene practices will protect consumers from being exposed to antibiotic-resistant bacteria in food-producing animals.

“These drug-resistant bacteria might contaminate foods like meat, eggs and milk, but the bacteria will not transmit to humans if the foods are properly cooked as most of the bacteria could not survive.

“Cooking, if done properly, destroys these bacteria.

“The main issue is not the cooked food itself, but contamination that happens when raw meat juices come into contact with ready-to-eat items like salads or fruits,” said Prof Yeo. 

Prof Yeo, who is chairman of the Centre for Research in Infectious Diseases and Biotechnology at UniSZA’s Faculty of Medicine, said drug-resistant bacteria can survive in animal guts or on their skin.

Such bacteria may also spread during slaughtering or processing if hygiene standards are not strictly followed.

“Slaughtering is one of the highest-risk points where contamination can occur.

“Bacteria can spread through cross-contamination from the spillage of intestines, blood, knives, water, or workers’ hands,” he explained.

He said poor hygiene during processing or packaging may cause bacteria to remain on the surface of the meat or even inside sealed packaging.

Senior lecturer at Universiti Malaya’s Institute of Biological Science, Dr Muhamad Afiq Aziz, said that consumers should ensure meat and eggs are cooked thoroughly and to avoid eating raw or undercooked animal products. 

He said the risk comes from undercooked or raw dishes, or when raw food touches ready-to-eat items.

“We should be concerned, but there’s no need to panic.

“The risk to consumers is minimal if proper food safety and hygiene standards are followed,” said Afiq.

To minimise exposure to drug-resistant bacteria, both experts recommended strict hygiene in the kitchen including washing hands before and after handling raw meat, cleaning utensils and surfaces thoroughly, and keeping raw and cooked food separate.

“Store perishable food in the fridge if not eaten immediately and buy meat and eggs from trusted suppliers,” Afiq added.

Prof Yeo advised consumers to avoid raw or lightly cooked meat, poultry, seafood, and unpasteurised dairy products. 

Both experts agreed that Antimicrobial Resistance (AMR) is not just an issue for farmers or veterinarians. 

“AMR is everyone’s responsibility. As consumers, we can play a role by practising good hygiene and food safety at home, while authorities continue to monitor and regulate the use of antibiotics in animals,” said Afiq.

Prof Yeo added that awareness and collective action are key to preventing AMR from escalating into a bigger public health threat. 

“We can’t eliminate bacteria completely, but we can reduce the risks through safe handling, cooking, and proper food hygiene,” he said.

The Department of Veterinary Services Malaysia (DVS) said all animal-based food products, including meat, eggs, dairy products, and pork, that reach consumers undergo strict veterinary inspections.

“Only healthy animals are allowed to be slaughtered, and the entire process is monitored to ensure compliance with established standards.

“Veterinary drug residues are monitored annually through the National Food Safety Monitoring Programme for Animal-Based Products,” it said.

The department also monitors animal welfare, farm biosecurity measures and disease control to reduce the need for antibiotics in livestock.

The DVS, which is part of the Agriculture and Food Security Ministry, said food safety oversight also involved the Health Ministry.

The Health Ministry enforces additional regulations under the Food Act 1983 and Food Regulations 1985 to cover hygiene and safety of animal-based products.

The DVS said the government is constantly coordinating nationwide mitigation efforts through the National Antimicrobial Resistance Committee.

The committee is made up of agencies spanning human health, animal health, food safety and environmental sectors. 

Stakeholders including industry players, private organisations and NGOs, are also involved in tackling the issue.

“Consumers can be confident that chicken, eggs, and pork available in the market are safe for consumption,” the DVS said.

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