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Chefs, cooks, and caterers : cook chicken liver like it’s chicken (it is) : cook chicken liver to 165°F
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2/26/19
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Description:Always Cook Chicken Liver All the Way through
• Use a food thermometer (you can’t tell by looking).
• Cook the inside of the liver to 165°F, just like you would for other chicken parts.
Bacteria Inside + Partial Cooking = Recipe for Illness
• You might be used to leaving the middle rare when cooking chicken liver for pâté and similar dishes.
• But Campylobacter is a type of bacteria that can live inside chicken liver. If the middle isn’t cooked to 165°F, bacteria can survive and cause illness.
o Most often: cramps, diarrhea (sometimes bloody), fever
o Less often: life-threatening illness, or even death (older people, pregnant women, and very young children are at higher risk)
Proper Cooking Can Prevent Illnesses
• U.S. outbreaks from eating undercooked chicken liver are on the rise. Most are associated with restaurants.
• In one outbreak, the restaurant went out of business after customers ate undercooked chicken liver and got sick.
• Chefs, cooks, and caterers are key to helping prevent these outbreaks.
Learn more: www.fsis.usda.gov/ChickenLiver
CS296272A
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chicken-liver-infographic-p.pdf
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[PDF-246.48 KB]
