Salmonellosis Linked To Consumption Of Duck Eggs.

The Food Safety Authority of Ireland (FSAI) today would like to remind consumers of its advice that duck eggs should only be eaten after they have been thoroughly cooked. Consumers should not use raw duck eggs in any dishes that will not be cooked thoroughly before eating. The FSAI, together with the National Health Protection Office of the HSE, are currently investigating an outbreak of illness involving five human cases of Salmonellosis within the last 12 months and linked to the consumption of duck eggs. The investigation is ongoing.

Duck eggs are legitimately available on the Irish retail market and are used by some people instead of hens’ eggs in cooking and baking. Producers are responsible for ensuring the safety of food placed on the market. However, from time-to-time, Salmonella occurs in duck eggs. Salmonella can cause serious illness. The risk is greatest for people who are very young, for older people, and for people who have a suppressed immune system.

The FSAI advises consumers to only eat duck eggs that have been thoroughly cooked and to only use raw duck eggs in dishes that will be cooked thoroughly before eating. Maintaining stringent hygiene practices, such as washing hands and preparation surfaces, is important when handling or breaking raw duck eggs. Therefore, duck eggs should always be handled and cooked carefully.

Specifically, it is advised that:

• Duck eggs should not be eaten raw or lightly cooked.
• Duck eggs should only be eaten after they have been thoroughly cooked, until both the white and yolk are solid. A duck egg is heavier and larger than a hen’s egg, and therefore needs more cooking time.
• Dishes that contain duck eggs should be cooked until they are piping hot all the way through.
• 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, pay attention to hygiene when breaking duck eggs and handling the empty shells afterwards, and 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 food.

The investigation into the outbreak is ongoing and the FSAI will provide further updates, as necessary.
For more information, see our Q&A advice for consumers and Health Protection Surveillance Centre Factsheet on Salmonella.