Over 90% of UK Food Poisoning at Catering Venues Due to Chicken Liver Pate

The Health Protection Agency, an independent UK organization established to protect the public from threats related to infectious diseases and environmental hazards, reports that over 90 percent of outbreaks of Campylobacter food poisoning at catering venues in 2011 were linked to chicken liver pate consumption.

According to the CDC, Campylobacteriosis is an infectious disease caused by bacteria of the genus Campylobacter. Most people who become ill with campylobacteriosis get diarrhea, cramping, abdominal pain, and fever within two to five days. The diarrhea may be bloody and can be accompanied by nausea and vomiting.

The Food Standards Agency (FSA), an independent UK government department set up by an Act of Parliament in 2000 to protect the public’s health and consumer interests in food, has reminded caterers to cook poultry livers thoroughly to avoid the risk of food poisoning.

Across a total of 18 outbreaks of Campylobacter infection in England this year, 443 people became sick and one person was hospitalized.

“Fourteen outbreaks occurred in catering venues and 13 of these were linked to chicken or duck liver pate. The outbreaks occurred across England and seven were linked to wedding receptions at hotels, banqueting venues or public houses and six were associated with catering at other functions such as hotels, clubs and restaurants.

“HPA investigations into these outbreaks revealed that livers used to make the parfait or pate were undercooked allowing the liver to remain pink in the centre. Chefs and other caterers can reduce the risk of their customers becoming infected by ensuring that Campylobacter is killed through proper cooking and by avoiding cross-contamination to other foods.”

Bob Martin, head of foodborne disease strategy at the FSA, said: “Unfortunately, levels of Campylobacter in most raw chicken are high so it’s really important that chefs cook livers thoroughly to kill any bacteria, even if recipes call for them to be seared and left pink in the middle.

“The only way of ensuring the pate or parfait will be safe to serve to your guests or customers is by cooking the livers the whole way through. Caterers should also follow good general hygiene practices when cooking and handling poultry livers, to avoid cross contamination with Campylobacter.”

The Food Standard’s Agency warns that poultry livers carry a high risk of campylobacter. The bacteria can be present throughout the liver, not just on the surface as is the case for poultry meat, and may remain a source of infection if they are not cooked sufficiently.

HPA claims Campylobacter is the most common cause of bacterial food poisoning in Britain and there were estimated to have been more than 600,000 cases in 2010 just in England and Wales.