Poultry Livers and Campylobacter

Food Standards Australia New Zealand recently released information about the importance of cooking of poultry livers correctly.

These livers are often used to make pate. This is a potentially very hazardous food as it is not cooked and therefore ensuring that the livers are fully cooked before use is vital.

The article explains how to cook the livers and shows what a cooked liver should look like compared to one that is not. It can be found here

One of the main reasons that FSANZ has released the information is that there have been recent outbreaks of food poisoning from Campylobacter. This is a very common food poisoning bacteria and is found in poultry liver.

The Campylobacter article on the Department of Health and Aging website gives a good description of food poisoning from Campylobacter and includes a breakdown of the recent cases.