On Friday, June 27, the division put on an exhibition sponsored by various food companies and the Ministry of Agriculture. The division's goal was to show the public the dangers of contaminated food by having scientists teach passers-by how to recognise rotting food and the processes used to treat it.

Tips offered

The division had examples of pests and rodents to highlight the dangers that plague food when imported into the country and before it goes to the wholesale suppliers and supermarkets. They stressed the importance of being observant and to look out for various tips such as:

1 Bruised and soft fruits and vegetables mean that decomposition has started. When you go to the supermarket, feel the produce and look closely for any scars. Bruises provide a rite of passage for bacteria to get in and multiply.

2 When shopping for non-perishable items in cans, examine the tins closely. If there is swelling, do not buy as this could mean the bacteria inside are releasing gases.

3 Do not buy rusty or dented cans. Bacteria and insects can find their way in through tiny, barely visible holes.

4 Store fruits and vegetables at temperatures between five and 15 degrees celsius. Do not store tomatoes with green vegetables and keep strong scented produce (such as onions and garlic) together.

5 Keep food away from pesticides and other potentially poisonous products, such as cleaning supplies. The general rule of thumb is to keep food away from non-food items.

6 When storing food in containers, make sure moisture cannot escape or et in.

7 There is a difference between a best-before date and an expiry date. Best before means that the quality of the product will gradually deteriorate after the best before date. Do not eat or drink anything after the expiry date.