Raw or undercooked chicken livers cause food poisoning outbreak in Oregon and Washington, USA

Consuming raw or undercooked chicken livers, usually as a pate, has resulted in an outbreak of a bacterial infection in 6 people in the states of Oregon and Washington. The bacteria is called campylobacter and is commonly found in poultry. This is the second multistate outbreak in the United States caused by campylobacter contaminated chicken livers.

Public health authorities warned that chicken livers are a high-risk food since one study showed that 77 % of the chicken livers tested were contaminated with campylobacter. Cooking kills the bacteria, but pate is often made with undercooked chicken livers.

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