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29/07/2010
Salmonella Warning For Duck Eggs
The Irish food safety authority has issued a warning over the consumption of duck eggs.
The Food Safety Authority of Ireland (FSAI) today issued the warning following the confirmation of five new cases of Salmonella Typhimurium DT8.
The FSAI said the five cases were in addition to thirteen cases associated with duck egg consumption during an outbreak earlier in the year. A spokesman said the bacteria found in the five cases was similar to those that caused the earlier outbreak and the source of the cases is under investigation.
According to the FSAI this morning, the danger posed by Salmonella Typhimurium DT8 is removed by thoroughly cooking eggs and egg products and by preventing cross-contamination between any raw egg and ready-to-eat foods.
Consumers are advised 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.
The FSAI also recommended that good hygiene practices are followed, such as washing hands and preparation surfaces after handling or using duck eggs.
A spokesman for the FSAI said: "The symptoms of Salmonella Typhimurium DT8 infection can include diarrhoea, stomach cramps, vomiting and fever. The FSAI recommends that anyone who may have these symptoms and suspect it may have been from recently eating duck eggs, to contact their doctor for advice.
"The FSAI is continuing to work closely with the Department of Agriculture, Fisheries and Food; the Health Service Executive; and various local authorities to control this outbreak and to prevent further cases."
The spokesman added that caterers should be particularly strict in adhering to best hygiene practices and to only serve duck eggs or duck egg products that have been thoroughly cooked prior to consumption.
(DW/KMcA)
The Food Safety Authority of Ireland (FSAI) today issued the warning following the confirmation of five new cases of Salmonella Typhimurium DT8.
The FSAI said the five cases were in addition to thirteen cases associated with duck egg consumption during an outbreak earlier in the year. A spokesman said the bacteria found in the five cases was similar to those that caused the earlier outbreak and the source of the cases is under investigation.
According to the FSAI this morning, the danger posed by Salmonella Typhimurium DT8 is removed by thoroughly cooking eggs and egg products and by preventing cross-contamination between any raw egg and ready-to-eat foods.
Consumers are advised 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.
The FSAI also recommended that good hygiene practices are followed, such as washing hands and preparation surfaces after handling or using duck eggs.
A spokesman for the FSAI said: "The symptoms of Salmonella Typhimurium DT8 infection can include diarrhoea, stomach cramps, vomiting and fever. The FSAI recommends that anyone who may have these symptoms and suspect it may have been from recently eating duck eggs, to contact their doctor for advice.
"The FSAI is continuing to work closely with the Department of Agriculture, Fisheries and Food; the Health Service Executive; and various local authorities to control this outbreak and to prevent further cases."
The spokesman added that caterers should be particularly strict in adhering to best hygiene practices and to only serve duck eggs or duck egg products that have been thoroughly cooked prior to consumption.
(DW/KMcA)
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