Consumers reminded to follow good hygiene practice when handling and preparing duck eggs

Friday 17 September 2010

The Food Standards Agency (FSA) has today reminded consumers and caterers of the importance of good hygiene practice when cooking with and consuming duck eggs.

The update follows an investigation by the Health Protection Agency (HPA) into an outbreak of Salmonella Typhimurium DT8. The investigation indicates that from 1 January 2010 to date, 63 cases of Salmonella Typhimurium DT8 infection have been reported in the UK.

Two cases are known to have resulted in people being hospitalised and one death has been reported (although at present it is uncertain whether the death is directly related to the Salmonella infection).

Evidence from investigations carried out by the HPA and FSA supports a link between the consumption of duck eggs and this outbreak.

Duck eggs, may occasionally be contaminated with Salmonella both on their shells or, more rarely, internally. Duck eggs should be cooked thoroughly until both the white and yolk are solid. If you are cooking a dish containing duck eggs, make sure you cook it until the food is steaming hot all the way through. Good hygiene practices should be followed when handling and storing all eggs, such as washing hands, utensils and preparation surfaces after handling or using eggs.

The FSA's advice on good hygiene practices with eggs can be found below.