Advice on the Safe Usage of Duck Eggs
Thursday, 29 July 2010
The FSAI has reissued its advice on the safe consumption of duck eggs, following the confirmation of five new cases of Salmonella Typhimurium DT8. These five cases are in addition to the thirteen cases associated with duck egg consumption during an outbreak earlier this year. The bacteria found in these five cases are similar to those that caused that outbreak and the source of these cases is under investigation.
In light of this, an updated point-of-sale notice to inform consumers is being re-issued to retailers selling duck eggs. The FSAI advice for consumers and caterers is as follows:
- Duck eggs should not be eaten raw
- Only eat duck eggs that have been thoroughly cooked, until both the white and yolk are solid
- If you are preparing a dish that contains duck eggs, ensure that you have cooked it thoroughly before eating it
- Do not use raw duck eggs in the preparation of products that contain raw or lightly cooked egg, such as homemade mayonnaise, tiramisu, icing, hollandaise sauce
- When using duck eggs in cooking or baking, do not eat or taste the raw mix
- After handling raw duck eggs, always wash hands thoroughly
- Ensure all utensils and preparation surfaces that have been in contact with raw duck eggs are washed thoroughly before being re-used
- Store duck eggs in the fridge away from ready-to-eat foods