02.12.2011

Health Protection Agency - HPA

Campylobacter is the principal cause of bacterial gastroenteritis in the United Kingdom and control of campylobacter in poultry meat is a major public health strategy for the prevention of campylobacteriosis. Poultry livers carry a high risk of campylobacter contamination as the bacteria can be present throughout the liver, and may remain as a source of infection if insufficiently cooked.
An increase in the number of general outbreaks of campylobacter infections associated with consumption of poultry liver pâté/parfait prepared and served at hotels and restaurants has been reported in recent years and this increase has continued in 2011. Similarly, laboratory confirmed cases of infection with campylobacter in England and Wales have also continued to increase. Up to week 42 of 2011, the number of laboratory-confirmed campylobacter cases recorded in England and Wales was 3% greater than in the same period in 2010, and 15% up on the same period in 2009. Despite almost 63,000 laboratory confirmed cases reported during 2010, foodborne outbreaks of infections are rarely reported, usually representing around 0.1% of all cases.
Fourteen of the 18 general foodborne outbreaks of campylobacter infection reported to the HPA electronic Foodborne and non-Foodborne Gastrointestinal Outbreak Surveillance System (eFOSS) in 2011 – affecting 443 individuals, and including one hospitalisation – were associated with catering premises.
Thirteen (93%) of the outbreaks at catering premises were linked to poultry liver parfait or pâté consumption (11 prepared from chicken livers and two from duck livers) and occurred in seven regions of England (East of England, East Midlands, North West, London, South East, South West and Yorkshire & Humberside) compared to five regions in 2010. Seven of the outbreaks were linked to catering at wedding receptions (at hotels, banqueting venues or public houses), six associated with catering at other functions (at hotels, clubs and restaurants).