Salmonella in Duck Eggs

Posted on Sep 17, 2010 by admin_ao  | Comments (0)

The investigation into the current outbreak of Salmonella linked with the consumption of duck eggs is ongoing, with five new cases in August.

The latest confirmed cases brings the total number to date to 24 and it is now the largest food poisoning outbreak of salmonellosis recorded in recent years in Ireland. 

In light of this, the Food Safety Authority of Ireland (FSAI) today reiterated its advice on the safe consumption of duck eggs.  The people infected have ranged from 5 months to 80 years of age.  The latest cases tend to be linked with the consumption of duck eggs from small backyard flocks / private farms.  The confirmed cases are nationwide.  Hens eggs are not implicated in this outbreak. The FSAI has advised 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 also cautions on the importance of good hygiene practices being followed, such as washing hands and preparation surfaces after handling or using duck eggs.

Source: The Clare Herald, 14th September 2010

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