dark overlay
nav button USDA Logo

FSIS

Web Content Viewer (JSR 286)

Actions
Loading...

Web Content Viewer (JSR 286)

Actions
Loading...

Web Content Viewer (JSR 286)

Actions
Loading...

Web Content Viewer (JSR 286)

Actions
Loading...

Web Content Viewer (JSR 286)

Actions
Loading...

Chicken Liver - Resources for Illness Prevention

Chicken liver being cooked in a pan
[Image: Chicken liver being cooked in a pan]

FSIS is collaborating with the Centers for Disease Control and Prevention (CDC), the Agricultural Research Service (ARS), state and local health and agriculture agencies, and other partners to help prevent illnesses associated with chicken liver. This webpage contains a collection of related resources and information.

Food Safety Risk from Chicken Liver

In recent years, numerous outbreaks of illness associated with chicken liver have been reported in the United States. Most of these outbreaks were caused by the bacteria Campylobacter and Salmonella and were linked to chicken liver dishes that were:

Chicken liver pâté
[Image: Chicken liver pâté]
  • Pâté or a similar blended dish (e.g. mousse, spread, or butter);
  • Inadequately cooked; and
  • Prepared in a restaurant or other foodservice setting.

Consuming inadequately cooked chicken liver is risky because pathogens can exist both on the external surface of the liver and in its internal parts. Chicken liver dishes should be consumed only after being cooked throughout to a safe minimum internal temperature of 165°F (73.9°C). Additionally, chicken liver should be handled carefully to prevent cross-contamination.

Outbreaks of Illness Associated with Chicken Liver

Guidance for the Food Industry

Consumer Education

Research

 

Short URL for this page: https://www.fsis.usda.gov/ChickenLiver

Last Modified Jul 05, 2019