• The first cluster involved two females, aged 28 and 35.
• The second cluster involved four females, aged 4 to 32.

Lava cake with ice-cream

• 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.

• 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.