Restaurant-associated campylobacteriosis outbreak likely linked to duck liver pâté

An outbreak of Campylobacter jejuni 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.