Health types in the U.K. have published the epidemiological results of an outbreak of Salmonella Typhimurium DT8 in 2010 that sickened 81 people in 2010.

The authors write in Epidemiology and Infection:

Descriptive epidemiological investigation found a strong association with infection and consumption of duck eggs. Duck eggs contaminated with S. Typhimurium DT8 were collected from a patient’s home and also at farms in the duck-egg supply chain. Although duck eggs form a small part of total UK eggs sales, there has been significant growth in sales in recent years.

This is the first known outbreak of salmonellosis linked to duck eggs in the UK since 1949 and highlighted the impact of a changing food source and market on the re-emergence of salmonellosis linked to duck eggs.

Control measures by the duck-egg industry should be improved along with a continued need to remind the public and commercial caterers of the potential high risks of contracting salmonellosis from duck eggs.

These consumer reminders, like the one published by the U.K. Food Standards Agency in Sept. 2010 — Consumers reminded to follow good hygiene practice when handling and preparing duck eggs – advising folks to cook food until it is “steaming hot all the way through” are cute. And completely void of any evidence they work. Not so good for a science-based agency.