The Food Safety Authority of Ireland (FSAI) is investigating an on-going outbreak of Salmonella Typhimurium DT8 linked to the consumption of duck eggs in Ireland.
The FSAI states that there have been six confirmed cases in recent months and at this point, it is seeking to establish further information in relation to the potential source of these duck eggs.
The FSAI states that the danger posed by Salmonella Typhimurium DT8 is removed by thoroughly cooking the egg product and by preventing cross-contamination between any raw egg and ready-to-eat foods.
It is advising 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 prior to eating. It also recommends that good hygiene practices are followed, such as washing hands and preparation surfaces after handling or using duck eggs.
The FSAI is working 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.