A total of 24 people have contracted Salmonella from eating duck eggs in recent months, the Food Safety Authority of Ireland said today.
The outbreak, which the authority described as the largest in recent years, has affected people aged between five months and 80 years.
It said the five latest cases of Salmonella Typhimurium DT8 could be linked to the consumption of duck eggs from small backyard flocks and private farms.
Symptoms of the illness include diarrhoea, stomach cramps, vomiting and fever and anyone with these symptoms is advised to contact their doctor for advice.
The authority is investigating the spread of the illness and has advised the public to only consume duck eggs that have been thoroughly cooked. It is working with the Department of Agriculture to establish control measures for both commercial and smaller duck flocks.
"We are advising caterers, retailers and consumers to treat duck eggs in the same way as they would raw chicken," it said in a statement.
"This is a risk that is well understood by everyone, both in term of ensuring it is cooked thoroughly and also by maintaining good hygiene practices, thereby preventing cross contamination between raw food and ready-to-eat food."