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

• Published in: Epidemiology and infection Vol. 138; no. 12; pp. 1691 - 1694
• Main Authors: LITTLE, C. L., GORMLEY, F. J., RAWAL, N., RICHARDSON, J. F.
• Format: Journal Article
• Language: English
• Published: Cambridge, UK Cambridge University Press 01.12.2010
• Subjects: Animals; Biological and medical sciences; Campylobacter; Campylobacter - isolation & purification; Campylobacter and gastrointestinal infections; Campylobacter Infections - epidemiology; Campylobacter Infections - microbiology; chicken; Cooking; Disease Outbreaks; Drinking water; England - epidemiology; Epidemics; Epidemiology; Food; Food Microbiology; Foodborne Diseases - epidemiology; Foodborne Diseases - microbiology; foodborne outbreak; Fundamental and applied biological sciences. Psychology; Gastroenteritis; Gastroenteritis - epidemiology; Gastroenteritis - microbiology; Guillain-Barre syndrome; Humans; Incidence; Infections; Liver; Liver - microbiology; Microbiology; Milk; Pathogens; Poultry; pâté; Salmonella; Wales - epidemiology; England; United Kingdom; Great Britain; Europe; Wales; Western Europe; United Kingdom > UK; United States > US; foodborne outbreak; pâté; chicken; liver; Campylobacter; Infection; Campylobacter infection; Farming animal; Digestive system; Poultry; Liver; Bacteriosis; Veterinary; Epidemiology
• ISSN: 0950-2688; 1469-4409
• DOI: 10.1017/S0950268810001974

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.