Duck eggs salmonella warning

Five people recently contracted salmonella from eating duck eggs, according to the Food Safety Authority of Ireland (FSAI).

These, it says, are in addition to 13 other reported cases associated with duck egg consumption earlier in the year.

The bacteria found in the new cases are similar to those in the outbreak earlier this year and the source of the bacteria is being investigated.

The FSAI says the danger posed by this typle of food poisoning - Salmonella Typhimurium - is removed by thoroughly cooking eggs and egg products and by preventing cross-contamination between any raw egg and ready-to-eat foods.

It says duck eggs should only be eaten after being thoroughly cooked, and raw duck eggs should not be used in any dishes that will not be cooked thoroughly prior to eating.

Good hygiene practices, such as washing hands and preparation surfaces, should always be followed after handling duck eggs, the FSAI says.

Then FSAI advises caterers to be particularly strict in adhering to best hygiene practices and only to serve duck eggs or related products that have been thoroughly cooked prior to eating.

It also stresses that proper procedures be followed to avoid cross-contamination between raw and cooked foods.

The symptoms of Salmonella Typhimurium include diarrhoea, stomach cramps, vomiting and fever.

[Posted: Thu 29/07/2010]