A recipe for disaster: outbreaks of campylobacteriosis associated with poultry liver pâté in England and Wales.

Abstract:

:Despite the frequency of Campylobacter as the principal cause of bacterial gastroenteritis in the UK, outbreaks attributed to this pathogen are rare. One hundred and fourteen general foodborne outbreaks of campylobacteriosis were reported to the Health Protection Agency from 1992 to 2009 with most occurring in food service establishments (64%, 73/114). Poultry meat (38%, 43/114) was the most commonly reported vehicle of infection, of which poultry liver pâté, and undercooking, were strongly associated with this pathogen. Notably, the number of outbreaks of campylobacteriosis linked to consumption of poultry liver pâté in England and Wales increased significantly from 2007 (74% as opposed to 12%, P<0·00001) with a preponderance of these occurring in December. These outbreaks highlight the hazards associated with inappropriate culinary practices leading to undercooking of poultry liver pâté and suggest that improving catering practice is an important last line of defence in reducing exposure to Campylobacter-contaminated products.

journal_name

Epidemiol Infect

authors

Little CL,Gormley FJ,Rawal N,Richardson JF

doi

10.1017/S0950268810001974

subject

Has Abstract

pub_date

2010-12-01 00:00:00

pages

1691-4

issue

12

eissn

0950-2688

issn

1469-4409

pii

S0950268810001974

journal_volume

138

pub_type

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