Report links undercooked liver to campylobacter food poisoning

The Health Protection Agency has today published a report of outbreaks of campylobacter food poisoning linked to chicken liver products. The Food Standards Agency is therefore reminding caterers to make sure chicken liver is cooked thoroughly. Data provided by the Health Protection Agency shows that 11 of the 15 outbreaks of campylobacter recorded this year at catering premises (such as restaurants and hotels) were linked to consuming poultry liver parfait or pâté. This is a substantial increase compared with previous years. The majority of the outbreaks associated with pâté or parfait, products between 2005 and 2010, have been at catering establishments and involved products prepared on-site as opposed to purchased ready-made.

Source: FSA