• The first cluster involved six males and three females, aged 3 to 62.
• The second clu ster involved two males, aged 33 and 29.

Soft scrambled egg

• Food contaminated by Salmonella
• Improper food holding temperature
• Inadequate cooking

• Use pasteurised eggs for dishes containing raw or undercooked eggs.

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

  • Thaw frozen meat with correct methods, i.e. place under refrigeration at a temperature of 4°C or below or place under cool running water. Do not thaw frozen food under room temperature.

  • 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 peri od 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 ensure that they maintain good personal hygiene and clean and disinfect the utensils, equipment and working area regularly and as needed.