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FSAI Reiterates Advice on Safe Consumption of Duck Eggs

Thursday, 29 July 2010

The Food Safety Authority of Ireland (FSAI) today reissued its advice on the safe consumption of duck eggs, following the confirmation of five new cases of Salmonella Typhimurium DT8.  The FSAI states that these five cases are in addition to the thirteen cases associated with duck egg consumption during an outbreak earlier in the 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.

The FSAI states that the danger posed by Salmonella Typhimurium DT8 is removed by thoroughly cooking eggs and egg products and by preventing cross-contamination between any raw egg and ready-to-eat foods.

It is reiterating its advice to consumers to only consume duck eggs that have been thoroughly cooked and to cease using raw duck eggs in any dishes that will not be cooked thoroughly prior to eating.  It continues to recommend that good hygiene practices are followed, such as washing hands and preparation surfaces after handling or using duck eggs.

In light of these new cases, the FSAI advises caterers to be particularly strict in adhering to best hygiene practices and to only serve duck eggs or duck egg products that have been thoroughly cooked prior to consumption.  It also reiterates the need for strict procedures to be followed at all times to avoid cross contamination between raw and cooked foods.

The symptoms of Salmonella Typhimurium DT8 infection can include diarrhoea, stomach cramps, vomiting and fever.  The FSAI recommends that anyone who may have these symptoms and suspect it may have been from recently eating duck eggs, to contact their doctor for advice.

The FSAI is continuing to work closely with the Department of Agriculture, Fisheries and Food; the Health Service Executive; and various local authorities to control this outbreak and to prevent further cases.