Chefs, cooks, and caterers : cook chicken liver like it’s chicken (it is) : cook chicken liver to 165°F

Details

• Corporate Authors:
  National Center for Environmental Health (U.S.)
• 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
  
  Publication date from document properties.
  
  chicken-liver-infographic-p.pdf
  
  
• Subjects:
  Chickens Cooking Foodborne Diseases Liver/microbiology
• Document Type:
  Poster
• Genre:
  Infographic
• Pages in Document:
  1 poser
• Collection(s):
  Stephen B. Thacker CDC Library
• Main Document Checksum:
  urn:sha256:3ae37895956befb4bc383f6f76aea41b09d1ea95286a59c808ffff434cba90b4
• Download URL:
  https://stacks.cdc.gov/view/cdc/76625/cdc_76625_DS1.pdf
• File Type:
  [PDF - 246.48 KB ]