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. |
No hay comentarios:
Publicar un comentario