Caterers urged to check chicken livers are thoroughly cooked

Data provided by the Health Protection Agency (HPA) 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. The best way to avoid transmission is to have good storing, handling and cleaning habits when using raw meat and to cook meat thoroughly. Dr Dilys Morgan, head of gastrointestinal, emerging and zoontotic infections at the HPA, said: "It has become apparent that chicken liver pâté/parfait is being served more frequently. "This product is also being promoted in Christmas recipes published in magazines and the instructions do not always stress clearly enough how very important it is to ensure that livers are cooked sufficiently to kill the campylobacter. "The public and the catering industry need to be aware that undercooking this product, i.e. allowing the centre to remain pink, can result in food poisoning. "The FSA is this month reissuing this advice because the number of outbreaks has not dropped, and with the Christmas season approaching, it's important to get the message across than chicken liver products need to be cooked thoroughly. Food poisoning is an unpleasant experience for most people but for those with underlying health conditions it can be extremely serious."