• The first cluster involved two females aged 17 and 48.

• The second cluster involved two males and two females aged between 30 and 49.

• The third cluster involved a male and a female aged 24 and 20 respectively.

Yau Tsim Mong

Grilled oysters and grilled lamb skewers

• Food might be contaminated by Salmonella and/or Norovirus

• Inadequate cooking

• Purchase oysters intended for raw consumption (either live inshell oysters or frozen oysters) from reputable and hygienic suppliers and make sure temperature and time control is in place for food transportation.

• Maintain a purchase log and look out for the condition and expiry date for prepackaged products.

• Thaw frozen meat with correct methods, i.e. place under refrigeration at a temperature of 4°C. Do not thaw frozen food under room temperature.

• Thoroughly cook and reheat food until the core temperature of meat reaches 75°C or above and of oyster reaches 90°C or above .

• Pre-cooked food that will be used later should be stored at either above 60°C or 4°C or below.

• Store and handle raw food and ready-to-eat food separately to avoid cross-contamination.

• The management should provide training to food handlers so that they can fully understand the risk of cross-contamination in handling raw food and observe good personal hygiene (e.g. proper and frequent hand washing).