Twice in one month, the Singapore Food Agency has issued recalls of eggs imported from Malaysia, following the discovery of a type of Salmonella bacteria in the batches. Considering some of the producers of the eggs have since been declared free of Salmonella by the Department of Veterinary Services, this has caused concern over what looks to be differences between Malaysia's food safety standards and Singapore's. For insight, we speak to Dr Chai Lay Ching, Senior Lecturer at the University of Malaya's Institute of Biological Sciences.

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