• The first cluster involved two females, aged 22 and 24.
• The second cluster involved one male and one female, aged 20 to 21.

Tiramisu

• Food contaminated with Salmonella.
• Unpasteurised eggs were used in preparing dishes with raw or lightly cooked eggs
• Improper cold holding temperature.
• Food was contaminated by unclean utensils.

• 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 at 4°C or below 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.

• Store and handle raw food and ready to eat food separately to avoid cross-contamination.

• Change to use disposable piping bag to handle egg mixture. Label utensils properly and apply effective cleaning.

• Prepare egg dishes on a per order basis and avoid leaving them under room temperature for a prolonged period of time.

• Other pre-cooked ingredients that will be used later should be stored at either above 60°C or 4°C or below.

• 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.

• 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.”