Notes from the Field: Outbreak of Campylobacter jejuni Associated with Consuming Undercooked Chicken Liver Mousse — Clark County, Washington, 2016 | MMWR

Notes from the Field: Outbreak of Campylobacter jejuni Associated with Consuming Undercooked Chicken Liver Mousse — Clark County, Washington, 2016 | MMWR

Campylobacter Outbreak Linked to Undercooked Chicken Livers

Undercooked chicken livers served in chicken liver mousse in a Washington state restaurant caused an outbreak of Campylobacter jejuni in July 2016, according to a recent MMWR Notes from the Field. The report noted that the chef did not use a thermometer to ensure that livers were cooked to a safe temperature. When the chef demonstrated how he prepared chicken livers, the largest was cooked to less than 130°F rather than to the 165°F needed to kill harmful germs.