An outbreak of campylobacteriosis at a hotel in England: the ongoing risk due to consumption of chicken liver dishes
Despite a sizeable evidence base for the risk of campylobacteriosis associated with eating chicken liver pâté, associated outbreaks continue to occur. In January 2017, six cases of campylobacteriosis reported having eaten a Christmas set-menu meal at the same hotel in North Yorkshire, England on the...
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| Veröffentlicht in: | Epidemiology and infection 2020-01, Vol.148, p.e32-e32, Article e32 |
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| creator | Wensley, A Padfield, S Hughes, G J |
| description | Despite a sizeable evidence base for the risk of campylobacteriosis associated with eating chicken liver pâté, associated outbreaks continue to occur. In January 2017, six cases of campylobacteriosis reported having eaten a Christmas set-menu meal at the same hotel in North Yorkshire, England on the same day. A retrospective cohort study was undertaken to test the null hypothesis that consumption of individual food items was not associated with an increased risk of illness. There were 19 cases of campylobacteriosis linked to the outbreak; seven confirmed and 12 probable cases. Chicken liver pâté was the food item most strongly associated with illness (P < 0.001) with a corresponding high crude relative risk (12.95). This relationship was supported by multivariable analysis, sensitivity analyses and a clear dose-response relationship. Three cases reported an incubation period of |
| doi_str_mv | 10.1017/s095026882000028x |
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In January 2017, six cases of campylobacteriosis reported having eaten a Christmas set-menu meal at the same hotel in North Yorkshire, England on the same day. A retrospective cohort study was undertaken to test the null hypothesis that consumption of individual food items was not associated with an increased risk of illness. There were 19 cases of campylobacteriosis linked to the outbreak; seven confirmed and 12 probable cases. Chicken liver pâté was the food item most strongly associated with illness (P < 0.001) with a corresponding high crude relative risk (12.95). This relationship was supported by multivariable analysis, sensitivity analyses and a clear dose-response relationship. Three cases reported an incubation period of <24 h, consistent with other outbreaks of campylobacteriosis associated with consumption of poultry liver. The findings were suggestive of a single point source exposure with a strong association between the consumption of chicken liver pâté and campylobacteriosis. This outbreak highlights that despite evidence that simple cooking techniques can ensure that all campylobacter are killed during cooking, outbreaks continue to occur. Public and professional awareness needs to be raised through a strategic communication plan to reduce the risk of further outbreaks of campylobacteriosis linked to incorrectly cooked chicken liver dishes.</description><identifier>ISSN: 0950-2688</identifier><identifier>EISSN: 1469-4409</identifier><identifier>DOI: 10.1017/s095026882000028x</identifier><identifier>PMID: 32070452</identifier><language>eng</language><publisher>England: Cambridge University Press</publisher><subject>Campylobacter ; Campylobacteriosis ; Chickens ; Cooking ; Diarrhea ; Epidemiology ; Food ; Food consumption ; Hotels & motels ; Infections ; Liver ; Original Paper ; Outbreaks ; Poultry ; Questionnaires ; Risk ; Risk reduction ; Sensitivity analysis ; Statistical analysis ; Vomiting</subject><ispartof>Epidemiology and infection, 2020-01, Vol.148, p.e32-e32, Article e32</ispartof><rights>Copyright Cambridge University Press 2020</rights><rights>Crown Copyright 2020 2020 Crown Copyright</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c493t-c18e18d3090b89e09e4b0b0f2aa3578491b6eea360f785d8d5590120aceec6353</citedby><cites>FETCH-LOGICAL-c493t-c18e18d3090b89e09e4b0b0f2aa3578491b6eea360f785d8d5590120aceec6353</cites><orcidid>0000-0002-3781-0117</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC7058644/pdf/$$EPDF$$P50$$Gpubmedcentral$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC7058644/$$EHTML$$P50$$Gpubmedcentral$$Hfree_for_read</linktohtml><link.rule.ids>230,314,727,780,784,864,885,27924,27925,53791,53793</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/32070452$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Wensley, A</creatorcontrib><creatorcontrib>Padfield, S</creatorcontrib><creatorcontrib>Hughes, G J</creatorcontrib><title>An outbreak of campylobacteriosis at a hotel in England: the ongoing risk due to consumption of chicken liver dishes</title><title>Epidemiology and infection</title><addtitle>Epidemiol Infect</addtitle><description>Despite a sizeable evidence base for the risk of campylobacteriosis associated with eating chicken liver pâté, associated outbreaks continue to occur. In January 2017, six cases of campylobacteriosis reported having eaten a Christmas set-menu meal at the same hotel in North Yorkshire, England on the same day. A retrospective cohort study was undertaken to test the null hypothesis that consumption of individual food items was not associated with an increased risk of illness. There were 19 cases of campylobacteriosis linked to the outbreak; seven confirmed and 12 probable cases. Chicken liver pâté was the food item most strongly associated with illness (P < 0.001) with a corresponding high crude relative risk (12.95). This relationship was supported by multivariable analysis, sensitivity analyses and a clear dose-response relationship. Three cases reported an incubation period of <24 h, consistent with other outbreaks of campylobacteriosis associated with consumption of poultry liver. The findings were suggestive of a single point source exposure with a strong association between the consumption of chicken liver pâté and campylobacteriosis. This outbreak highlights that despite evidence that simple cooking techniques can ensure that all campylobacter are killed during cooking, outbreaks continue to occur. Public and professional awareness needs to be raised through a strategic communication plan to reduce the risk of further outbreaks of campylobacteriosis linked to incorrectly cooked chicken liver dishes.</description><subject>Campylobacter</subject><subject>Campylobacteriosis</subject><subject>Chickens</subject><subject>Cooking</subject><subject>Diarrhea</subject><subject>Epidemiology</subject><subject>Food</subject><subject>Food consumption</subject><subject>Hotels & motels</subject><subject>Infections</subject><subject>Liver</subject><subject>Original Paper</subject><subject>Outbreaks</subject><subject>Poultry</subject><subject>Questionnaires</subject><subject>Risk</subject><subject>Risk reduction</subject><subject>Sensitivity analysis</subject><subject>Statistical analysis</subject><subject>Vomiting</subject><issn>0950-2688</issn><issn>1469-4409</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><recordid>eNpdkUFv1DAQhS0EokvhB3BBlrj0EhjbcWJzQKqq0iJV4gBI3CzHmWzcTezFdir678nSUkHnMof3zdPMPEJeM3jHgLXvM2gJvFGKw1pc_XpCNqxudFXXoJ-SzUGuDvoReZHz9cportrn5EhwaKGWfEPKaaBxKV1Cu6NxoM7O-9spdtYVTD5mn6kt1NIxFpyoD_Q8bCcb-g-0jEhj2EYftjT5vKP9grRE6mLIy7wvPoY_hqN3Owx08jeYaO_ziPkleTbYKeOr-35Mvn86_3Z2WV19ufh8dnpVuVqLUjmmkKlegIZOaQSNdQcdDNxaIVtVa9Y1iFY0MLRK9qqXUgPjYB2ia4QUx-Tjne9-6WbsHYaS7GT2yc823ZpovflfCX4023hjWpCqqevV4OTeIMWfC-ZiZp8dTusHMC7ZcCGVbFkLakXfPkKv45LCet6BarlsuOArxe4ol2LOCYeHZRiYQ6bm66NMf6wzb_694mHib4jiN2Yhneg</recordid><startdate>20200101</startdate><enddate>20200101</enddate><creator>Wensley, A</creator><creator>Padfield, S</creator><creator>Hughes, G J</creator><general>Cambridge University Press</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7QL</scope><scope>7RV</scope><scope>7T2</scope><scope>7U9</scope><scope>7X7</scope><scope>7XB</scope><scope>88A</scope><scope>88E</scope><scope>8C1</scope><scope>8FE</scope><scope>8FH</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>AN0</scope><scope>AZQEC</scope><scope>BBNVY</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>C1K</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>GNUQQ</scope><scope>H94</scope><scope>HCIFZ</scope><scope>K9.</scope><scope>KB0</scope><scope>LK8</scope><scope>M0S</scope><scope>M1P</scope><scope>M7N</scope><scope>M7P</scope><scope>NAPCQ</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>7X8</scope><scope>5PM</scope><orcidid>https://orcid.org/0000-0002-3781-0117</orcidid></search><sort><creationdate>20200101</creationdate><title>An outbreak of campylobacteriosis at a hotel in England: the ongoing risk due to consumption of chicken liver dishes</title><author>Wensley, A ; Padfield, S ; Hughes, G J</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c493t-c18e18d3090b89e09e4b0b0f2aa3578491b6eea360f785d8d5590120aceec6353</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2020</creationdate><topic>Campylobacter</topic><topic>Campylobacteriosis</topic><topic>Chickens</topic><topic>Cooking</topic><topic>Diarrhea</topic><topic>Epidemiology</topic><topic>Food</topic><topic>Food consumption</topic><topic>Hotels & motels</topic><topic>Infections</topic><topic>Liver</topic><topic>Original Paper</topic><topic>Outbreaks</topic><topic>Poultry</topic><topic>Questionnaires</topic><topic>Risk</topic><topic>Risk reduction</topic><topic>Sensitivity analysis</topic><topic>Statistical analysis</topic><topic>Vomiting</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Wensley, A</creatorcontrib><creatorcontrib>Padfield, S</creatorcontrib><creatorcontrib>Hughes, G J</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Nursing & Allied Health Database</collection><collection>Health and Safety Science Abstracts (Full archive)</collection><collection>Virology and AIDS Abstracts</collection><collection>Health & Medical Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>Biology Database (Alumni Edition)</collection><collection>Medical Database (Alumni Edition)</collection><collection>Public Health Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>Hospital Premium Collection</collection><collection>Hospital Premium Collection (Alumni Edition)</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest Central UK/Ireland</collection><collection>British Nursing Database</collection><collection>ProQuest Central Essentials</collection><collection>Biological Science Collection</collection><collection>ProQuest Central</collection><collection>Natural Science Collection</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>Health Research Premium Collection</collection><collection>Health Research Premium Collection (Alumni)</collection><collection>ProQuest Central Student</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>Nursing & Allied Health Database (Alumni Edition)</collection><collection>ProQuest Biological Science Collection</collection><collection>Health & Medical Collection (Alumni Edition)</collection><collection>Medical Database</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biological Science Database</collection><collection>Nursing & Allied Health Premium</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>MEDLINE - Academic</collection><collection>PubMed Central (Full Participant titles)</collection><jtitle>Epidemiology and infection</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Wensley, A</au><au>Padfield, S</au><au>Hughes, G J</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>An outbreak of campylobacteriosis at a hotel in England: the ongoing risk due to consumption of chicken liver dishes</atitle><jtitle>Epidemiology and infection</jtitle><addtitle>Epidemiol Infect</addtitle><date>2020-01-01</date><risdate>2020</risdate><volume>148</volume><spage>e32</spage><epage>e32</epage><pages>e32-e32</pages><artnum>e32</artnum><issn>0950-2688</issn><eissn>1469-4409</eissn><abstract>Despite a sizeable evidence base for the risk of campylobacteriosis associated with eating chicken liver pâté, associated outbreaks continue to occur. In January 2017, six cases of campylobacteriosis reported having eaten a Christmas set-menu meal at the same hotel in North Yorkshire, England on the same day. A retrospective cohort study was undertaken to test the null hypothesis that consumption of individual food items was not associated with an increased risk of illness. There were 19 cases of campylobacteriosis linked to the outbreak; seven confirmed and 12 probable cases. Chicken liver pâté was the food item most strongly associated with illness (P < 0.001) with a corresponding high crude relative risk (12.95). This relationship was supported by multivariable analysis, sensitivity analyses and a clear dose-response relationship. Three cases reported an incubation period of <24 h, consistent with other outbreaks of campylobacteriosis associated with consumption of poultry liver. The findings were suggestive of a single point source exposure with a strong association between the consumption of chicken liver pâté and campylobacteriosis. This outbreak highlights that despite evidence that simple cooking techniques can ensure that all campylobacter are killed during cooking, outbreaks continue to occur. Public and professional awareness needs to be raised through a strategic communication plan to reduce the risk of further outbreaks of campylobacteriosis linked to incorrectly cooked chicken liver dishes.</abstract><cop>England</cop><pub>Cambridge University Press</pub><pmid>32070452</pmid><doi>10.1017/s095026882000028x</doi><orcidid>https://orcid.org/0000-0002-3781-0117</orcidid><oa>free_for_read</oa></addata></record> |
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| source | Cambridge Journals Open Access; DOAJ Directory of Open Access Journals; PubMed Central |
| subjects | Campylobacter Campylobacteriosis Chickens Cooking Diarrhea Epidemiology Food Food consumption Hotels & motels Infections Liver Original Paper Outbreaks Poultry Questionnaires Risk Risk reduction Sensitivity analysis Statistical analysis Vomiting |
| title | An outbreak of campylobacteriosis at a hotel in England: the ongoing risk due to consumption of chicken liver dishes |
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