The first cluster involved two females aged 41 and 45

The other cluster involved two males and two females, aged between 32 and 34

Wan Chai

Tiramisu

• Food contaminated with Salmonella

• Unpasteurised eggs were used in preparing dishes with raw or lightly cooked eggs

• Improper cold holding temperature

• For dishes that often use lightly cooked or uncooked eggs, choose pasteurised eggs, egg products or dried egg powder

• Pay special attention if pooled eggs (liquid eggs made by combining a number of cracked, raw eggs in a container) are used:

  • Store pooled liquid eggs in the refrigerator at 4°C or below and only take out the amount as needed.

  • Use all pooled liquid egg on the day of pooling and avoid topping up by new eggs.

  • Be careful not to spill raw eggs on other food, surfaces or utensils.

  • Pooled liquid eggs should not be used to prepare raw or uncooked egg containing dishes.

• Prepare egg dishes on a per order basis and avoid leaving them under room temperature for a prolonged period of time.

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

• Cook food thoroughly until the core temperature reaches at least 75°C.

• After cooking, hot dishes should be kept at above 60℃ and cold dishes at 4℃ or below if served at a later time.