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Dozens of staff at the Singapore office of TikTok's parent company, ByteDance, have been hospitalised in an apparent food poisoning outbreak.
Health and food safety officials in the city state are investigating the incident, which left 60 people with symptoms of gastroenteritis on Tuesday.
Fifty seven of them were treated in hospital.
ByteDance has also said it is looking into what caused its employees to fall ill.
"We take the health and safety of our employees very seriously and have taken immediate steps to support all affected employees, including working with emergency services to provide care," a ByteDance spokesperson told the BBC.
"We are investigating the matter and are working with the relevant authorities on this."
Instances that may lead to food poisoning are listed below:
Contaminated Food
Bacteria: Foods contaminated with bacteria such as Salmonella, E. coli, Listeria, and Campylobacter. This can occur at any point from farm to table.
Viruses: Norovirus and Hepatitis A can contaminate food and cause illness.
Parasites: Parasites like Toxoplasma gondii and Giardia can be found in contaminated water or food.
Improper Food Handling
Cross-contamination: Using the same cutting board, knife, or utensils for raw meat and ready-to-eat foods without washing them in between can transfer harmful bacteria.
Handling: Not washing hands before handling food or after handling raw meat, poultry, or seafood.
Undercooked Food
Meat and Poultry: Cooking beef, pork, chicken, or turkey to an internal temperature below the safe level can leave harmful bacteria alive.
Seafood: Raw or undercooked shellfish like oysters can harbor viruses and bacteria.Eggs: Consuming raw or undercooked eggs can result in Salmonella infection.
Expired Food:Spoiled Food: Eating food that has spoiled, which can harbor bacteria or mold.
Perishable Items: Dairy products, meat, and prepared foods that are kept past their expiration dates.
Improper Storage
Temperature Control: Storing perishable food at temperatures above 40°F (4°C) allows bacteria to multiply rapidly.
Refrigeration: Not refrigerating leftovers promptly or leaving them out for more than two hours.
Unhygienic Conditions
Dirty Kitchen: Preparing food in a kitchen with unclean surfaces, tools, and equipment.
Personal Hygiene: Food handlers not washing hands after using the restroom or handling waste.
Contaminated Water
Drinking Water: Using water from unsafe sources, especially in areas with poor sanitation.
Cooking Water: Washing fruits and vegetables or cooking with contaminated water.
Toxin-Producing Bacteria
Staphylococcus aureus: Produces toxins in food left out at room temperature.
Clostridium botulinum: Causes botulism, especially in improperly canned or preserved foods.
Improper Canning or Preserving
Home Canning: Not following proper canning techniques, such as using a pressure canner for low-acid foods.
Preserving: Using improper methods for making jams, jellies, or pickles, which can allow bacteria to grow.
