Skip directly to search Skip directly to A to Z list Skip directly to page options Skip directly to site content

Volume 24, Number 6—June 2018

Dispatch

Veal Liver as Food Vehicle for Human Campylobacter Infections

Colette GaulinComments to Author , Danielle Ramsay, Réjean Dion, Marc Simard, Céline Gariépy, Éric Levac, Karon Hammond-Collins, Maude Michaud-Dumont, Mélanie Gignac, and Marc Fiset
Author affiliations: Ministère de la Santé et des Services Sociaux, Québec City, Québec, Canada (C. Gaulin, M. Fiset); Ministère de l’Agriculture des Pêcheries et de l’Alimentation du Québec, Québec City (D. Ramsay, M. Michaud-Dumont, M. Gignac); Laboratoire de Santé Publique du Québec, Sainte-Anne-de-Bellevue, Québec City (R. Dion); Institut National de Santé Publique du Québec, Québec City (M. Simard); Centre Intégré de Santé et de Services Sociaux de la Montérégie-Centre, Longueuil, Québec (C. Gariépy, É. Levac); Agence de la Santé Publique du Canada, Longueuil (K. Hammond-Collins)

Main Article

Table 2

Animal livers collected from retailers and slaughterhouses and percentage positive for Campylobacter, Salmonella, and Escherichia coli O157:H7, Quebec, Canada, October 2014–March 2017

Source and pathogen
Veal livers

Pork livers

Chicken livers

Beef livers
Total
No.
% Positive
No.
% Positive
No.
% Positive
No.
% Positive
Retailer 59 27 19 41 146
Campylobacter 35.7 16.7 10.5 28.2
Salmonella 5.1 44.4 32.0 0
E. coli O157:H7

0


0


0


0

Slaughterhouse 38 41 58 56 193
Campylobacter 16.2 25.6 45.6 12.7
Salmonella 0 2.4 19.0 0
E. coli O157:H7

0


2.4


0


0

Total 97 68 77 97 339
Campylobacter 28.0 22.2 36.8 19.1
Salmonella 3.1 19.1 22.1 0
E. coli O157:H7 0 1.5 0 0

Main Article

TOP