Several Salmonella infections in Ireland have been linked to the consumption of duck eggs, prompting a warning from the Food Safety Authority of Ireland (FSAI). Over the past 12 months, the FSAI and the Health Service Executive (HSE) have investigated five cases of Salmonellosis tied to duck eggs.
Details about the specific type of Salmonella and information about the patients have not been disclosed. Duck eggs are sold across various retail outlets in Ireland and are sometimes preferred over hen’s eggs for cooking and baking.
The FSAI advises that duck eggs must be thoroughly cooked before consumption, ensuring both the white and yolk are solid. This is crucial because duck eggs are larger and denser than hen’s eggs, requiring a longer cooking time.
Raw duck eggs should never be used in dishes that won’t be cooked thoroughly, such as homemade mayonnaise, tiramisu, icing, or hollandaise sauce. Proper hygiene practices, including washing hands and cleaning preparation surfaces after handling raw duck eggs, are emphasized to prevent contamination.
Consumers are also advised to store duck eggs in the fridge away from ready-to-eat foods. All utensils and surfaces that come into contact with raw duck eggs should be washed thoroughly before reuse.
This guidance follows past incidents in Ireland where consumption of undercooked duck eggs or dishes containing raw or lightly cooked duck eggs led to Salmonellosis outbreaks. Sellers of duck eggs must be registered and implement a Salmonella control plan to ensure safety.
The FSAI has previously issued warnings about Salmonella risks associated with duck eggs, highlighting the need for thorough cooking and stringent hygiene. Food contaminated with Salmonella usually does not look, smell, or taste spoiled, making it difficult to detect without proper testing.
Symptoms of Salmonella infection include diarrhea, abdominal cramps, and fever, typically appearing within 12 to 72 hours after consuming contaminated food.
Certain groups, including infants, children, the elderly, and people with weakened immune systems, are at higher risk of severe illness from Salmonella. Symptoms can range from mild to severe, and in some cases, may require hospitalization.
People who suspect they have contracted Salmonella should seek medical attention and inform their doctors about the potential exposure. Even individuals who do not show symptoms can still spread the infection to others, underscoring the importance of careful food handling and hygiene practices.
