Consumers should look out for stalls' cleanliness, and ask how long chickens have been put on display, food safety experts advise.
But stallholders shared with CNA the measures they take to mitigate the risk of E. coli, ranging from not leaving cooked chickens on display for long periods of time to washing their premises frequently.
Mr Daniel Tan, the owner of OK Chicken Rice chain - one of those that tested negative for E. coli in Hsu's Excel sheet - said his chickens are cooked at least three times a day, with only a few cooked each time."When hanging there for the next one to two hours it's still boiling hot, so if you touch it your hands will be burnt," added Mr Tan.
Steamed chicken is also cooked in small batches, and each batch kept in clean, sealed ice baths before being served to customers cold.The owner of Ah Lim Chicken Rice stall in Bedok, who only wanted to be known as Mr Lim, also cooks his meat in batches.Mr Lim cooks four roasted chickens ahead of the lunch crowd, and cooks subsequent batches on demand."It's a question about hygiene as well as the food quality.
"In a dish like chicken rice, it’s not just the chicken that should command attention," said deputy director of the Nanyang Polytechnic's school of applied science Richard Khaw."But also the accompaniments - cucumbers, tomatoes and parsley. As they're often served raw, they're particularly prone to contamination if washed with unclean water or left exposed."
Mr Billy Lu, an outlet manager of a chicken rice stall in Hougang, said he cooks more chickens if neighbouring food stalls are closed, as this would mean greater demand for chicken rice. Any spare or leftover chicken parts are used as soup stock.Despite Hsu's findings, the last reported foodborne illness cases involving chicken rice were in 2020, according to the Singapore Food Agency.
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