Advice for consumers in relation to Salmonella linked to duck eggs
14 September 2010: Salmonella can cause serious illness in humans and recent reports have linked duck eggs with Salmonella food poisoning. safefood reminds consumers to exercise care when preparing duck eggs.
Duck eggs should not eaten raw and should be fully cooked until both the white and yolk are solid as this will kill any Salmonella present and make them safe to eat.
If you are cooking a dish containing duck eggs, make sure you cook it until the dish is piping hot all the way through.
When handling duck eggs, always make sure that hands, surfaces and utensils that come in contact with raw duck eggs are washed thoroughly in warm soapy water, to prevent any Salmonella present from spreading to other foods.
Eggs should be stored in the fridge and kept separate from ready-to-eat foods.
If you think you are suffering from food poisoning, you should contact a doctor.
You can find out more about cooking eggs here.
For more information on this outbreak, visit http://www.fsai.ie/news_centre/press_releases/23042010.html