Chicken Livers – Cooking – Campylobacter

Aberdeen researchers have found further evidence that one of Britain’s most popular starters – chicken liver pate – can be a source of food poisoning if it is not cooked properly.

University of Aberdeen scientists bought raw chicken livers from a typical range of supermarkets and butchers over a two-year period and, after testing in the lab, discovered the bug Campylobacter in 81% of them.

In a study published in the International Journal of Food Microbiology the researchers also reveal that 56% of the types of Campylobacter found in contaminated chicken livers matched the 10 most common strains of the bug found in people with Campylobacter poisoning