Regarding four suspected food poisoning clusters announced on 26 July , the Centre for Food Safety has conducted a preliminary investigation and has the following recommendations for food premises' reference:

Food poisoning cases
  • The first cluster involved two males and five females, aged 2 to 59.
  • The second cluster involved seven males and four females aged 8 to 48.
  • The third cluster involved a male and a female aged 41 and 64.
  • The fourth cluster involved eight males and four females aged 3 to 48.
Location of alleged food premises Tsing Yi
Suspected incriminated food item Steam egg custard with black truffle
Suspected contributing factors
  • Preparation far too advanced
  • Unsafe storage temperature
  • Contamination of utensils
Advice
  • Store and handle raw food and ready to eat food separately to avoid cross contamination.
  • Avoid using cracked eggs in preparing dishes.
  • Prepare egg dishes on a per order basis and avoid leaving them under room temperature for a prolonged period of time.
  • Pre-cooked ingredients that will be used later should be stored at either above 60°C or 4°C or below.
  • Thoroughly cook egg dishes until the core temperatures reach 75°C or above.
  • Use pasteurised eggs for food without heat treatment or with lightly cooked eggs
  • 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 and only take out the amount as needed.
    • Use all pooled li quid 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 e gg s should not be used to prepare raw or uncooked egg containing dishes.
  • After cooking, hot dishes should be kept at above 60°C and cold dishes at 4°C or below if served at a later time.
  • Indicate the presence of raw or undercooked foods/ingredients in ready to eat items to help consumers make informed choices by providing a consumer advisory on labels or placards stating, for instance, "Consuming raw or undercooked foods may cause illness, especially for pregnant women, young children, the elderly and people with weakened immunity."

Centre for Food Safety
27/7/2022