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

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