FSANZ
There have been outbreaks of Campylobacter food poisoning linked to dishes such as pâté, where poultry liver has been undercooked.
Like other poultry meat, livers need to be cooked all the way through to kill bacteria that may be present. Lightly frying the surface is not enough.
In recent surveys of raw chicken meat in Australia, campylobacter was found in more than 85% of samples tested. Studies in New Zealand have also shown that livers and other offal are often contaminated on the surface and internally.
FoodWorld 