In order to eliminate the causes of mass food poisoning and prevent further spread of pathogenic microflora, the production premises (kitchen) of the restaurant Ala-Too was disinfected. The State Sanitary and Epidemiological Supervision Center reported.
According to its data, the probable cause of poisoning was the failure to comply with the sanitary regime in the restaurant, the violation of the technological process of cooking and storage of Thai chicken.
Employees of the center and the restaurant developed a program for the production control over the compliance with sanitary regulations and the implementation of sanitary and anti-epidemic (preventive) measures.
Taking into account the results of laboratory studies, the agency reported that Ala-Too restaurant would resume its work in the near future.
Recall, the number of poisoned at the wedding in the restaurant exceeded 230 people. Its leadership and chefs were fined.