| Autor: |
Lanier WA; 1 U.S. Public Health Service Commissioned Corps , Rockville, Maryland.; 2 Food Safety and Inspection Service , U.S. Department of Agriculture, Washington, District of Columbia., Hale KR; 1 U.S. Public Health Service Commissioned Corps , Rockville, Maryland.; 2 Food Safety and Inspection Service , U.S. Department of Agriculture, Washington, District of Columbia., Geissler AL; 1 U.S. Public Health Service Commissioned Corps , Rockville, Maryland.; 3 Centers for Disease Control and Prevention , U.S. Department of Health and Human Services, Atlanta, Georgia ., Dewey-Mattia D; 3 Centers for Disease Control and Prevention , U.S. Department of Health and Human Services, Atlanta, Georgia . |
| Abstrakt: |
Chicken liver has been implicated in several reported U.S. illness outbreaks, probably caused by inadequate cooking and pathogen contamination. To identify commonalities among these outbreaks that could represent targets for prevention, we describe chicken liver-associated U.S. outbreaks during 2000-2016 reported to the Food Safety and Inspection Service, to the Centers for Disease Control and Prevention, and in published literature. We identified 28 outbreaks (23 [82.1%] were campylobacteriosis only, 3 [10.7%] were salmonellosis only, and 2 [7.1%] were caused by both pathogens), with 18 (64.3%) occurring during 2014-2016. Common outbreak features included blended chicken liver dishes (e.g., pâté; 24 [85.7%]), inadequate cooking (26 [92.8%]), and preparation in foodservice settings (e.g., sit-down restaurants; 25 [89.3%]). The increasing frequency of reported outbreaks highlights chicken liver as an important food safety problem. Public health partners should collaborate on prevention measures, including education on proper foodservice preparation of blended chicken liver dishes. |
