• The first cluster involved three females, aged 38 to 43.
• The second cluster involved three females, aged 27 and 30.

Oysters eaten in raw state

• Consumption of raw food.
• Improper holding temperature of raw oysters in the refrigerator.
• Oyster knifes were cleaned with filtered water only. No disinfectant
  was used and no disinfectant was found in the knife box.
• Mixing of the new and old batch of raw oysters and place into the
  same container inside refrigerator. No frequent cleaning of the raw
  oyster containers was found.

• Raw or undercooked oysters are high-risk food, as there is no or
  insufficient heat treatment to kill foodborne pathogens or
  “superbugs” before eating.
•  Purchase oysters for raw consumption only from reliable licensed
  premises. Maintain a purchase log and look out for the condition and
  expiry date for prepackaged products.
• It must ensure that staff maintain good personal hygiene and that
  their utensils, equipment and working area are cleaned and
  disinfected regularly and as needed.
• Raw oysters should be stored in a designated refrigerator and
  handled with separate equipment to avoid cross-contamination with
  other foods.
• The oysters from the same batch and source should be put into the
  same container, and the oysters should be used on a first-in, firstout basis.
• Raw oysters should be kept at safe temperatures (2oC-4oC), make
  the handling process as brief as feasible, and shuck oysters only
  upon request.
• Food businesses should provide consumer advice on the menu or
  product package alerting consumers of the risks of consuming raw
  oysters to safeguard susceptible individuals from foodborne
  diseases.