Numerous outbreaks of illness associated with chicken liver have occurred. Most of these outbreaks were caused by the bacteria Campylobacter and Salmonella and were linked to chicken liver dishes that were:
- Pâté or a similar blended dish (e.g. mousse, spread, or butter);
- Inadequately cooked; and
- Prepared in a restaurant or other foodservice setting.
Inadequately cooked chicken liver is risky because pathogens can exist both on the external surface of the liver and in its internal parts. Chicken liver dishes should be consumed only after being cooked throughout to a safe minimum internal temperature of 165°F (73.9°C). Additionally, chicken liver should be handled carefully to prevent cross-contamination.
www.fsis.usda.gov/ChickenLiver
