• The first cluster involved one male and two females, aged between 28 and 46
• The other cluster involved eight males, aged between 29 and 36

Wai Chai

Raw oysters and sashimi

• Consumption of raw food
• Foods were contaminated with Vibrio parahaemolyticus and /or Norovirus

• Raw oysters and sashimi are high-risk food, as there is no heat treatment to kill foodborne pathogens or “superbugs” before eating.

• Purchase oysters intended for raw consumption (either live in shell oysters or frozen oysters) and sashimi from reputable and hygienic suppliers. M aintain a purchase log and look out for the condition and expiry date for prepackaged products.

• Ensure that staff maintain good personal hygiene and wash hands thoroughly between handling raw oyster and sashimi. Utensils, equipment and working area are cleaned and disinfected regularly as needed.

• Use clean and sterile towels for oyster and sashimi pre paration Use only designated tools an d equipment for handling them separately. The equipment should be labelled “oysters eaten raw only” only”, “sashimi only” and kept separately from other equipment.

• Raw oysters and sashimi should be separately stored in a designated refrigerator to avoid cross-contamination with other foods.

• Oysters and sashimi from the same batch and source should be put into the same container, and they 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 and sashimi separately in a designated refrigerator and
  separate them from other food items.

• Oyster handling 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 melted ice water as needed.
• It is necessary to strengthen the training on food safety, environment and pe rsonal hygiene of management personnel and food handlers.

Food business es can refer to Oysters Intended for Raw Consumption - Food Safety Guidelines for Food Businesses and Food Safety Guideline on Prepar ation of Sushi, Sashimi, Raw Oyster and Meat to
be Eaten Raw