FSAI repeats duck egg warning after Salmonella cases

Several Salmonella infections in Ireland have been linked to eating duck eggs.

The Food Safety Authority of Ireland (FSAI) said duck eggs should only be eaten after thoroughly cooking.

FSAI and the Health Service Executive (HSE) have investigated five cases of Salmonellosis linked to duck eggs within the past 12 months. No information about the type of Salmonella involved or the patients has been shared.

Duck eggs are sold in various outlets on the Irish retail market and are used by some people instead of hens’ eggs in cooking and baking.

Duck eggs are properly cooked when both the white and yolk are solid. A duck egg is heavier and larger than a hen’s egg and needs more cooking time.

Consumer advice
FSAI advises consumers to only use raw duck eggs in dishes that will be cooked thoroughly before eating. Maintaining stringent hygiene practices, such as washing hands and preparing surfaces, is also important when handling or breaking raw duck eggs.

Raw duck eggs should not be used in the preparation of products containing raw or lightly cooked eggs, such as homemade mayonnaise, tiramisu, icing, or hollandaise sauce.

All utensils and preparation surfaces that have been in contact with raw duck eggs should be washed thoroughly before being re-used and duck eggs need to be stored in the fridge away from ready-to-eat food.

In the past, the consumption of undercooked duck eggs or dishes containing raw or lightly cooked duck eggs has been linked to outbreaks of salmonellosis in Ireland.

Anyone who sells duck table eggs must be registered and needs to develop and implement a Salmonella control plan. 

In 2src22, the FSAI issued a similar warning and said there had been incidents involving duck eggs in which Salmonella had been identified.

About Salmonella
Food contaminated with Salmonella bacteria does not usually look, smell, or taste spoiled. However, anyone can become sick with a Salmonella infection. According to the CDC, infants, children, seniors, and people with weakened immune systems are at higher risk of serious illness because their immune systems are fragile.

Anyone who has developed symptoms of Salmonella food poisoning should seek medical attention. Sick people should tell their doctors about the possible exposure to Salmonella bacteria because special tests are necessary to diagnose salmonellosis. Salmonella infection symptoms can mimic other illnesses, frequently leading to misdiagnosis.

Symptoms of Salmonella infection can include diarrhea, abdominal cramps, and fever within 12 to 72 hours after eating contaminated food. Otherwise, healthy adults are usually sick for four to seven days. In some cases, however, diarrhea may be so severe that patients require hospitalization.

Older adults, children, pregnant women, and people with weakened immune systems, such as cancer patients, are more likely to develop severe illness and serious, sometimes life-threatening conditions. Some people get infected without getting sick or showing any symptoms. However, they may still spread the infections to others.

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