• The first cluster involved one male and three females aged between
  26 and 28.
• The second cluster involved two males and one female aged
  between 37 and 43.

Durian paste, shrimp sashimi and salmon sashimi

• Food suspected to be contaminated by Salmonella

• Preparing food too early in advance

• Food contaminated by unclean utensils

• Purchase sashimi from reputable and hygienic suppliers. Maintain a purchase log and look out for the condition and expiry date for prepackaged products.

• Pre-cooked ingredients that will be used later should be stored at either above 60°C or 4°C or below.
• Use designated utensils, including cutting boards and knives, to separately handle raw foods and cooked foods or ready-to-eat foods.
• Store and handle raw food and cooked or ready-to-eat food separately to avoid cross-contamination. Use separate food preparation areas for handling raw, cooked, ready-to-eat and highrisk foods
• Ensure that staff maintain good personal hygiene and that their utensils, equipment and working area are cleaned and disinfected regularly.
• The management should provide training to food handlers so that they can fully understand the risk of cross-contamination in handling raw food and observe good personal hygiene (e.g. proper and frequent hand washing).
• Provide 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.