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Restaurant-associated campylobacteriosis outbreak likely linked to duck liver pâté

Year: 2026

Type: article

Abstract: gastroenteritis was reported to the Hunter New England Public Health Unit in July 2025. Seven cases were identified from 26 people who had attended an event held at a local restaurant. Investigation included case interviews; a site visit to the restaurant in conjunction with local council; and an online survey administered to attendees. Observation of the pâté making process revealed the potential for both undercooking of the raw pâté product and for raw pâté product to be re-introduced to cooked product. New South Wales Food Authority issued a prohibition order requiring the restaurant to remove the item from the menu. Following this action, no further cases of campylobacteriosis associated with the premises have been reported.

Source: Communicable Diseases Intelligence

DOI: 10.33321/cdi.2026.50.025

Authors: Emily Gibson, Craig Dalton, Megan Vidler, Peter Murray, Rebecca King, Sarie Wheatland, Megan Whitley, Alan Edwards

Institutions: Hunter New England Local Health District, Hunter Medical Research Institute, University of Newcastle Australia

Language: English

Topic: Salmonella and Campylobacter epidemiology

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Good health and well-being

Open Access status: diamond

OpenAlex ID: W7140076638

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