29 July 2010
The Food Safety Authority of Ireland (FSAI) today reissued its advice on the safe consumption of duck eggs, following the confirmation of five new cases of Salmonella Typhimurium DT8.
The FSAI states that these five cases are in addition to the thirteen cases associated with duck egg consumption during an outbreak earlier in the year. The bacteria found in these five cases are similar to those that caused that outbreak and the source of these cases is under investigation. It is reiterating its advice to consumers to only consume duck eggs that have been thoroughly cooked and to cease using raw duck eggs in any dishes that will not be cooked thoroughly prior to eating.