The Food and Safety Authority of Ireland (FSAI) issued a statement on the safe consumption of duck eggs this month. The eggs are available on the Irish retail market and are often used by some people as alternatives to hen’s eggs in the cooking and baking process.
While producers are responsible for ensuring the safety of food placed on the market, sometimes incidents involving duck eggs and Salmonella have been identified. As such, the eggs should always be handled and cooked with care, as Salmonella can cause serious illness, particularly in vulnerable people.
The FSAI advises to only consume duck eggs that have been thoroughly cooked and to avoid using raw eggs in any dishes that will not be cooked thoroughly prior to eating.
The body adds that maintaining stringent hygiene practices is important when handling raw duck eggs, such as washing hands and preparation surfaces after handling.
Points to note:
– The eggs should not be eaten raw or lightly cooked
– Only eat duck eggs that have been thoroughly cooked, until both the white and yolk are solid. A duck egg is heavier and larger than a hen’s egg and therefore needs more cooking time
– Dishes that contain duck eggs should be cooked until they are piping hot all the way through
– Do not use raw duck eggs in the preparation of products that contain raw or lightly cooked egg, such as homemade mayonnaise, tiramisu, icing, hollandaise sauce
– When using the eggs in cooking or baking, do not eat or taste the raw mix
– After handling raw eggs, always wash hands thoroughly
– Ensure all utensils and preparation surfaces that have been in contact with raw eggs are washed thoroughly before being re-used
– Store the eggs in the fridge away from ready-to-eat food