• The cluster involved six males and five females, aged 25 and 60.

Consumption of raw oysters

• Consumption of raw food

• Raw or undercooked oysters are high-risk food, as there is no or insufficient heat treatment to kill foodborne pathogens or "superbugs" before eating.
• Purchase oysters intended for raw consumption (either live inshell oysters or frozen oysters) from reputable and hygienic suppliers. Maintain a purchase log and look out for the condition and expiry date for prepackaged products.
• Use clean and sterile towe ls for oyster preparation Use only designated tools and equipment for handling oysters. The equipment should be labelled "oysters eaten raw only" and kept separately from other equipment.
• It must ensure that staff maintain good personal hygiene and that their utensils, equipment and working area are cleaned and disinfected regularly and as needed.
• Raw oysters should be stored in a designated refrigerator and handled with separate equipment to avoid cross-contamination with other foods.
• The oysters from the same batch and source should be put into the same container, and the oysters should be used on a first in, first out basis.
• Keep oysters between 2°C and 4°C for at most two days. If keeping the oysters for longer than two days is expected, freeze them. Defrost oysters in a designated refrigerator to separate them from other food items.
• Oyster handlings when occurring at room temperature, should not exceed one hour.
• Display live oysters on crushed edible ice, replace ice in a timely manner and drain melt ed ice water as needed.
• It is necessary to strengthen the training on food safety, environment and personal hygiene of management personnel and food handlers.