In Ireland, there has been a recent increase in Salmonella infections associated with the consumption of duck eggs. The Food Safety Authority of Ireland (FSAI) has reported that these infections are linked to the eating of duck eggs that were not thoroughly cooked.
The FSAI, along with the Health Service Executive (HSE), has been investigating five cases of Salmonellosis connected to duck eggs over the past year, but specific details about the type of Salmonella or the affected individuals have not been disclosed.
Duck eggs are often sold in various retail outlets across Ireland and are used as a substitute for hen eggs in cooking and baking. They are noticeably larger and heavier than hen eggs, which means they require more cooking time to ensure safety.
To be considered properly cooked, both the white and yolk of a duck egg must be solid. The FSAI advises that consumers should only use raw duck eggs in recipes where they will be fully cooked before consumption to avoid any risk of Salmonella infection.
The FSAI has issued guidelines emphasizing that raw duck eggs should not be used in the preparation of dishes that are not thoroughly cooked, such as homemade mayonnaise, tiramisu, icing, or hollandaise sauce.
It is also crucial to maintain strict hygiene practices, including washing hands and cleaning preparation surfaces after handling raw duck eggs. Duck eggs should be stored in the refrigerator and kept separate from ready-to-eat foods to prevent cross-contamination.
Previously, there have been similar warnings from the FSAI regarding Salmonella contamination linked to duck eggs. In 2022, the authority highlighted incidents involving duck eggs where Salmonella was identified. As a preventive measure, sellers of duck eggs are required to be registered and must implement a Salmonella control plan to ensure food safety.
Salmonella bacteria can contaminate food without altering its appearance, smell, or taste. Infections can lead to symptoms such as diarrhea, abdominal cramps, and fever, typically appearing within 12 to 72 hours after consuming contaminated food.
While healthy adults usually recover in four to seven days, vulnerable groups—such as the elderly, children, pregnant women, and individuals with weakened immune systems—are at greater risk for severe illness.
Anyone exhibiting symptoms of Salmonella infection should seek medical attention and inform their healthcare provider about possible exposure to facilitate accurate diagnosis and treatment.
