Caterers Warned on Chicken Livers
The consumption of chicken liver products such as pate and parfait has been linked to a number of recent outbreaks of campylobacter food poisoning. Caterers are therefore being reminded to ensure they are following correct handling and cooking procedures when preparing chicken livers.
Bacteria can be present throughout an entire chicken liver so thorough cooking is vital. Bacteria can also be easily spread so hygienic handling is important to prevent cross contamination of bacteria to any cooked or ready to eat foods.
Campylobacter is the most commonly reported form of food poisoning and accounts for more than 300,000 cases a year in
