Food Alert - good advice

[Penny]

Report links undercooked liver to campylobacter food poisoning
Friday 3 December 2010


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 Agency advises that liver, kidneys, and other types of offal should be handled hygienically to avoid cross-contamination and cooked thoroughly until they are steaming hot all the way through. The centre should reach a temperature of 70°C for two minutes or the equivalent time and temperature. The equivalent heat treatments are:

65°C for 10 minutes
70°C for 2 minutes
75°C for 30 seconds
80°C for 6 seconds

cheers Penny

[Rowan]

Thanks Penny