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The Food Safety Authority of Ireland (FSAI) has issued an important reminder to consumers regarding the safe consumption of duck eggs. The advisory comes in light of an ongoing investigation into an outbreak of Salmonellosis, which has resulted in five reported cases over the past 12 months, all linked to the consumption of duck eggs.

In collaboration with the National Health Protection Office of the HSE, the FSAI is actively investigating the source of this outbreak. Duck eggs, which are commonly available in the Irish retail market and used by some as an alternative to hen’s eggs, have been identified as a potential source of Salmonella contamination. Salmonella can cause severe illness, particularly in vulnerable groups such as the very young, the elderly, and those with weakened immune systems.

To mitigate the risk of infection, the FSAI strongly advises consumers to ensure that duck eggs are thoroughly cooked before consumption. It is crucial that raw duck eggs are not used in any dishes that will not be cooked thoroughly.

The FSAI’s specific recommendations for handling and cooking duck eggs include:

• Duck eggs should not be eaten raw or lightly cooked.
• Duck eggs should be cooked until both the white and yolk are solid. Due to their larger size compared to hen’s eggs, duck eggs require more cooking time.
• Dishes containing duck eggs should be cooked until piping hot all the way through.
• Avoid using raw duck eggs in products that contain raw or lightly cooked egg, such as homemade mayonnaise, tiramisu, icing, and hollandaise sauce.
• Maintain stringent hygiene practices when breaking and handling duck eggs. This includes washing hands and preparation surfaces thoroughly.
• Do not eat or taste any raw mixtures containing duck eggs.
• After handling raw duck eggs, wash hands thoroughly.
• Ensure all utensils and preparation surfaces that have come into contact with raw duck eggs are washed thoroughly before reuse.
• Store duck eggs in the fridge away from ready-to-eat food.

The FSAI and the HSE are committed to ensuring public health and will provide further updates as the investigation progresses.

For more detailed information, please refer to the FSAI Consumer Advice and the Health Protection Surveillance Centre Factsheet on Salmonella.