Are eggs safe to eat?
Yes. As Irish poultry flocks are currently free from avian influenza, Irish produced eggs do not carry a risk of infection with the virus. Consumers, caterers and food manufacturers should use and consume eggs as normal, following good hygiene practices. Use soap and hot water to wash hands after handling raw eggs and to clean surfaces and utensils that have come into contact with raw eggs. The World Health Organisation advises that in avian infected areas' eggs should be cooked until both the yolks and whites are solid.
As with poultry meat, there is no evidence that the avian influenza virus is transmitted to humans by consuming properly cooked poultry or eggs. For people, the risk arises from having close contact with birds that have the disease, not from the consumption of poultry or eggs.