Susceptible populations should choose their food carefully and avoid raw or undercooked foods. The table below contains the food they should avoid and safer alternatives that they can consider:
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Food Type
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Food to Avoid
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Safer Alternatives
|
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Seafood
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- Fish served raw/undercooked (e.g. sushi, sashimi, smoked salmon)
- All other raw/undercooked seafood (e.g. oysters, scallops, shrimps, cuttlefish)
|
- Thoroughly cooked fish
- Smoked fish and precooked fish reheated thoroughly
- Canned fish
- Thoroughly cooked seafood
- Smoked seafood and precooked seafood reheated thoroughly;
- Canned seafood
|
|
Eggs
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- Eggs served raw/undercooked seafood (unhardened whites and yolks, e.g. sunny-side-up eggs, scrambled eggs, partly boiled eggs or omelettes).
- Salad dressings made with raw eggs, desserts made with raw eggs (e.g. puddings, mousses, tiramisu)
|
- Fully cooked eggs
- Desserts or salad dressings that do not contain raw eggs or are made with pasteurised eggs
|
|
Meat
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- Raw/undercooked meat and offal (e.g. congees served with undercooked minced beef/pork liver partially cooked steak)
- Cold meat and meat products (e.g. ham, sausages, pate)
|
- Cooked meat and offal
- Cold meat and meat products reheated thoroughly
|
|
Dairy products
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- Soft cheeses (e.g. Feta, Brie, Camembert) and blue cheeses (e.g. Danish blue, Gorgonzola and Roquefort) made from raw milk
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- Cheeses made from pasteurised milk
|
|
Vegetables
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- Ready-to-eat raw vegetables (e.g. prepackaged salad vegetables, seed sprouts)
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- Thoroughly washed fresh vegetables
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