Campylobacter outbreaks associated with poultry liver dishes

Authors

  • Tony Merritt Hunter New England Population Health, Hunter New England Local Health District, New South Wales
  • Barry Combs Communicable Disease Control Directorate, Department of Health, Western Australia
  • Nevada Pingault Communicable Disease Control Directorate, Department of Health, Western Australia

DOI:

https://doi.org/10.33321/cdi.2011.35.29

Keywords:

Campylobacter, outbreak, poultry liver

Abstract

A recent increase in Campylobacter outbreaks associated with poultry liver dishes in Australia and the United Kingdom has highlighted potential foodborne illness risks if these dishes are undercooked. There is a need to develop and promote Australian guidelines for the safe preparation of poultry liver dishes.

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References

Ministry of Agriculture and Forestry. Bacterial concentrations of poultry offal and in mechanically separated meat products at the processing plant. MAF technical paper No: 2011/59. May 2011. Accessed on 21 December 2011. Available from: http://www.foodsafety.govt.nz/elibrary/industry/bacterial-concentrations-of-poultry-offal.pdf

Whyte R, Hudson J, Graham C. Campylobacter in chicken liver and their destruction by pan-frying. Lett Appl Microbiol 2006;43(6):591–595.

Health Protection Agency. Foodborne outbreaks of campylobacter associated with consumption of poultry liver pâté/parfait – spotlight on caterers and food safety. Health Protection Report 2010;4(48). News. Accessed on 21 December 2011. Available from: http://www.hpa.org.uk/hpr/archives/2010/news4810.htm

Health Protection Agency. How to spoil a wedding – foodborne campylobacter outbreaks at catering premises and catered events. Health Protection Report 2011; 5(48). Accessed on 21 December 2011. Available from: http://www.hpa.org.uk/hpr/archives/2011/hpr4811.pdf

Food Standards Agency. Caterers warned on chicken livers. 28 July 2010. London: FSA, 2010. Accessed on 21 December 2011. Available from: http://www.food.gov.uk/news/newsarchive/2010/jul/livers

Food Standards Agency. FSA reminds caterers about safe preparation of chicken livers. 3 December 2010. London: FSA, 2010. Accessed on 21 December 2011. Available from: http://www.food.gov.uk/news/newsarchive/2010/dec/liver

Food Standards Agency. Food poisoning risk from chicken liver pate. 2 December 2011. London: FSA, 2011. Accessed on 21 December 2011. Available from: http://www.food.gov.uk/news/newsarchive/2011/dec/campypate

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Published

01/12/11

How to Cite

Merritt, Tony, Barry Combs, and Nevada Pingault. 2011. “Campylobacter Outbreaks Associated With Poultry Liver Dishes”. Communicable Diseases Intelligence 35 (December):299-300. https://doi.org/10.33321/cdi.2011.35.29.

Issue

Vol. 35 (2011)

Section

Short report

Categories

License

Copyright (c) 2011 Communicable Diseases Intelligence

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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

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