Contaminated eggs are believed to have caused three outbreaks of salmonella poisoning which infected 66 people in Co Donegal, eight of whom required hospital treatment.
The outbreaks brought a public health warning from the Food Safety Authority about the dangers of eating raw eggs. This was particularly aimed at those working in the catering industry.
The North-Western Health Board said that it believed the outbreaks were due to a salmonella enteritidis strain found only in poultrymeat or eggs. Cases have been occurring since mid-June, but are now thought to have been contained.
Those who were infected suffered diarrhoea, fever and abdominal pain. Some had additional symptoms, including headache and vomiting. Most recovered within a few days. Some, who were "quite ill", were admitted to Letterkenny General Hospital, but have since been released.
"Indications following investigations by public health doctors and environmental health officers indicate that eggs are the most likely source", said Dr Ann Shannon, a spokeswoman for the health board.
Due to the high number of cases, the Departments of Health and Agriculture were called in to find the exact source. The FSA has contacted all health boards to check the situation. "There is no evidence for an increase in this strain nationally", said the FSA's chief executive, Dr Patrick Wall.
Dr Shannon said that the public could be reassured by the fact that the germ is easily killed by proper cooking. She said that raw eggs and egg products should be avoided by vulnerable groups such as the elderly, young children, pregnant women or those in poor health. Caterers and other commercial producers should use pasteurised eggs.
