Three-hundred ready-to-eat food samples have passed Centre for Food Safety tests.
The samples were taken this year from different retail and online outlets to check for staphylococci organisms like Staphylococcus aureus.
They included meat, poultry, salad, sashimi and sushi, dessert, Chinese cold dishes, sandwiches and steamed rice rolls.
The centre warned the trade and the public that Staphylococcus aureus is a common bacterium that can cause food poisoning.
It advised people to keep perishable foods or leftovers at or below four degrees Celsius or above 60 degrees.
It also advised the trade to cool food from 60 to 20 degrees within two hours after it is cooked, and from 20 to four degrees within four hours or less.
