IMO, until there is a serious case of food posioning or until MOH came out to said OCK your kitchen and/or the way you handle food is not ok, in general Sporean will continue to buy from OCK.
At least for me I continue to have my Sardine O weekly
for sardine puffs, A1's sardine puffs are nice too! try some!
(05-03-2012, 03:19 PM)sgd Wrote: [ -> ]I think in singapore many people don't read newspapers.
the bad news is these days you have twitter facebook email where things can spread like wildfire in several hours.
the saving grace is singaporeans are largely forgetful. Anything controversal will hog the limelight for a while.
Give it a few weeks people tend to move on to other things.
I concur. How many people still remembers the food poisoning case that happened to Prima Deli that forced it to close for a few days (was it last yr?)
And I dun even see this being reported prominently in the Straits Times. So I think the impact would be very limited.
(not vested)
(05-03-2012, 07:14 PM)lonewolf Wrote: [ -> ]I concur. How many people still remembers the food poisoning case that happened to Prima Deli that forced it to close for a few days (was it last yr?)
I was just thinking about the same case! Prima Deli's pretty much come out from that incident unscathed.
A more recent case (although not a direct comparison) that comes to mind would be the caterer Mum's Kitchen. Any idea what's happened to the caterer?
Also, I bought some food from OCK just 2 days ago even though I knew about this Sardine puff incident and I wasn't the only one.
On a separate note, I suspect most people that visit restaurants also aren't naive enough to believe that all restaurants have kitchens that are spic and span. Otherwise, those curious should watch some episodes of 'Kitchen Nightmares'. If it happens in kitchens in the US and UK, it's happening in kitchens all over the world in varying degrees.
Usually, it's just spic and span enough so that no incidents occur in a major way ala a certain rojak stall. I suspect OCK will come out from this relatively unscathed too.
Actually their deep frying would kill all the fierce bugs and germs and therefore pose no danger to the digestive system or the health of the person who eats their foodstuff
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Quote:Actually their deep frying would kill all the fierce bugs and germs and therefore pose no danger to the digestive system or the health of the person who eats their foodstuff.
Ironically, the lady who discovered the bug in her curry puff does not realise there is something far more harmful in the curry puff, that is not visible to her..... transfat, a very high dose of it (while the bug itself could possibly contain some nutrition even).
Singapore restricts use of trans fats in food
Chen Jingwen | SoShiok.com | Wed Mar 7 2012
.Laws will be introduced to curb the use of trans-fats in restaurants and manufactured food products, as well as to enforce compulsory labelling of trans-fat levels.
Instead of going totally trans-fat free, Singapore will introduce laws to severely limit the use of artery-clogging trans fats in food served at restaurants and manufactured food products.
The amendments, which will be introduced in May, will:
a) Limit trans fat to no more than 2g per 100g product for fats and oils supplied to food service establishments and food manufacturers, as well as fats and
oils sold in retail outlets
b) Require mandatory labelling of trans-fat levels on packaging of retail fats and oils.
Trans fats or trans fatty acids are manufactured fats created during a process of hydrogenation. They are found in fried foods, commercial baked products, processed foods and margarine
A Government statement today said the industry will be given one year (until 2 May 2013) to comply with the new requirements, after which the law will be enforced.
The new measures were also revealed in Parliament today by the Minister of State for Health, Dr Amy Khor.
Danger of trans fats
In the last decade, the World Health Organisation and health experts around the globe had alerted that the consumption of trans fats increases the risk of heart disease, which is a top killer in Singapore.
Trans fats are also suspected of increasing risks for certain cancers.
In Singapore, a survey alarmingly found that three in 10 adults exceeded the World Health Organisation's recommended daily limit of trans-fat intake. About two-thirds of these people are younger adults under the age of 40.
It's so easy to consume trans-fat products as they are found everywhere.
Among the worst offenders are margarine, chips, crackers, breakfast food like donuts, muffins and pancakes, cakes, pies, cookies, and food fried in partially hydrogenated oils at food outlets.
The health authorities has been working the ground to ensure that there are viable alternatives for the industry to make the switch.
The Health Promotion Board and AVA also worked with industry to help them reformulate their products.
WHO described trans fat as an "industrial additive" with "no demonstrable health benefits and clear risks to human health".
A recent meta-analysis concluded that a 4g increase in daily trans-fat intake was associated with a 23 per cent jump in the incidence of coronary heart disease.
These laws in Denmark and Japan are to combat saturated fat which is different from trans fat.
Saturated fat is natural and at least has some body function, so is to be minimized as too much is harmful.
Trans fat is artificial, invented during 2nd world war by hydrogenating fat to increase shelf life of food supplied to American soldiers fighting in the war. Thereafter found it's way into the food industry to reduce costs (and increase profits). Serves no body function and is very damaging to the body, hence should be eliminated completely from the diet.
hmm..didnt know trans fat is originated from world war 2