Availability of Guideline for Minimizing the Risk of Campylobacter and Salmonella Illnesses Associated with Chicken Liver
The Food Safety and Inspection Service (FSIS) is announcing the availability of and requesting comments on a guideline to assist FSIS-regulated establishments, retail food outlets, and foodservice entities in minimizing public health risks associated with raw or partially cooked chicken liver. FSIS developed the guideline because there have been several recent Campylobacter and Salmonella illness outbreaks linked to chicken liver dishes like paˆte´. The guideline represents FSIS’s current thinking on this topic and FSIS encourages all affected operations to use it. This document does not present or describe any new regulatory requirements.