Food Safety News – December 2010
Undercooked chicken liver causing Campylobacter food poisoning
The Health Protection Agency has recently published their report regarding the causes of outbreaks of Campylobacter food poisoning. It would appear that a large percentage of outbreaks are associated or linked with consuming chicken liver parfait or pâtė.
Traditionally, pâtė has been cooked at low temperatures for a long period of time in order to avoid it splitting. However, if the correct time and temperature combination is not followed, pasteurisation does not take place. Harmful organisms such as Campylobacter can survive and lead to severe illness.
The Food Standards Agency has reissued guidance to caterers to remind them of the importance of thoroughly cooking offal dishes and in particular those that contain chicken livers. These products must be handled hygienically. It must be understood that Campylobacter organisms may be present through the entirety of the product and do not just lie on the surface. Sealing the liver would not be sufficient. Liver dishes should be cooked all the way through. The FSA have issued advice on the following temperature and time combinations.
The following combinations refer to the core temperature of the product or dish.
- 80°c for 6 seconds
- 75°C for 30 seconds
- 70°C for 2 minutes
- 65°C for 10 minutes
Pâtė is a common ingredient on festive menus. Consideration should be given to purchasing food from reputable suppliers and ensuring that if liver pâtė and parfait are to be made in house, then your hazard analysis should include the above temperature settings as the very minimum.
Please call us on 01727 866779 or email info@hygieneauditsystems.com for more information
