Regarding two suspected food poisoning clusters announced on 24 November , the Centre for Food Safety has conducted a preliminary investigation and has the following rec ommendations for food premises' reference:

Food poisoning cases
  • The first cluster involved two females, aged 28 and 35.
  • The second cluster involved four females, aged 4 to 32.
Location of alleged food premises Tsim Sha Tsui
Suspected incriminated food item

Lava cake with ice-cream

Suspected contributing factors
  • Food contaminated with Salmonella.
  • Cake batter and raw food were placed in the refrigerator.
  • Cake batter was prepared too far in advance without immediate use.
  • Inadequate cooking of the cake.
  • Food handlers prepared unpasteurised eggs of other dessert and the lava cake batter at the same time without changing gloves which could cause cross-contamination.
Advice
  • 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 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.
  • Thoroughly cook egg dishes until the core temperatures reach 75°C or above.
  • 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.
  • Prepare egg dishes on a per-order basis and avoid leaving them under room temperature for a prolonged period of time.
  • Avoid using cracked eggs in preparing dishes.
  • Other pre-cooked ingredients 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.
  • Provide training for staff in food hygiene regularly and e nsure that they maintain good personal hygiene and clean and disinfect the utensils, equipme nt and working area regularly and as needed.

Centre for Food Safety
25/11/2022