[STORY 3] Don’t panic. Just handle and cook food safely, say experts.

By SHYAFIQ DZULKIFLI

PETALING JAYA: It is still safe to consume meat, eggs and dairy products as long as they are handled and cooked properly, says microbiologists.

Universiti Sultan Zainal Abidin’s (UniSZA) microbiology expert, Prof Dr Yeo Chew Chieng said while antibiotic-resistant bacteria such as Salmonella and E. coli can be present in food-producing animals, proper cooking and hygiene practices can prevent them from reaching consumers.

“These drug-resistant bacteria might contaminate the food like meat, eggs and milk, but the bacteria may not transmitted 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 also chairperson of the Centre for Research in Infectious Diseases and Biotechnology at the Faculty of Medicine, UniSZA said that the drug-resistant bacteria can survive in animals’ guts or on their skin, and may 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 if hygiene is poor during processing or packaging, bacteria may remain on the meat surface or even inside sealed packaging.

Universiti Malaya faculty of science of biological science institute senior lecturer Dr Muhamad Afiq Aziz said that consumers should stay alert but not alarmed.

“We should be concerned, but there’s no need to panic. The risk to consumers is minimal if food safety and hygiene are followed,” he said.

He advised the public to ensure meat and eggs are cooked thoroughly and to avoid eating raw or undercooked animal products. 

“The bacteria die when food is cooked at the right temperature. The real danger comes from undercooked or raw dishes, or when raw food touches ready-to-eat items,” he said.

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,” Dr Afiq added.

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

“Raw seafood such as sushi or oysters can carry resistant bacteria like Vibrio or Aeromonas. Choose pasteurised milk and properly cooked options to stay safe,” he said.

Both experts agreed that AMR is not just an issue for farmers or veterinarians. 

“AMR is everyone’s responsibility,” said Dr Afiq.

“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.”

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.