Do you know what are heavy metals and why they are present in seafood? Check out our video to learn more.
Have you always thought that the best way to thaw frozen meat and seafood is by leaving them out at room temperature? That’s a definite no-no as bacteria thrive in the danger temperature zone of 5 to 60 degree Celsius.
Food for Thought is a digital publication by
© 2020 Singapore Food Agency
Last updated on Tuesday, November 12, 2019