Undercooked Chicken Liver Linked to Increase in Foodborne Illness

Undercooked Chicken Liver Linked to Increase in Foodborne Illness

Foodborne outbreaks from eating undercooked chicken liver are on the rise, and most are associated with restaurants, according to a study [PDF - 8 pages] by the U.S. Department of Agriculture’s Food Safety and Inspection Service and CDC. Twenty-eight U.S. outbreaks linked to chicken liver during 2000–2016 caused 361 illnesses and 46 hospitalizations, the study said.  The Campylobacter and Salmonella outbreaks often were associated with chicken liver dishes that were pâté or a similar blended dish (85.6%); inadequately cooked (92.8%); or prepared in a restaurant or other foodservice setting (89.3%). Outbreaks occurred more often during 2014–2016.

Like other chicken products, chicken liver has been found to be contaminated with Campylobacter and Salmonella. Campylobacter is a type of bacteria that can live inside chicken liver. If the middle of the liver isn’t cooked to 165°F, bacteria can survive and cause illness. Foodborne illness can be prevented by teaching foodservice workers to cook chicken livers to 165°F to kill bacteria.