UK Wedding News
15/12/2011
New figures from the Health Protection Agency (HPA) showed that across a total of 18 outbreaks of Campylobacter infection in England this year, 443 people became unwell and one person was hospitalised. Poultry livers carry a particularly high risk of Campylobacter as the bacteria can be present throughout the liver, not just the surface as is the case for poultry meat, and may remain a source of infection if they are not cooked sufficiently.
Fourteen outbreaks occurred in catering venues and 13 of these were linked to chicken or duck liver pate. The outbreaks occurred across England and seven were linked to wedding receptions at hotels, banqueting venues or public houses and six were associated with catering at other functions such as hotels, clubs and restaurants.
HPA investigations into these outbreaks revealed that livers used to make the parfait or pate were undercooked allowing the liver to remain pink in the centre. Chefs and other caterers can reduce the risk of their customers becoming infected by ensuring that Campylobacter is killed through proper cooking and by avoiding cross-contamination to other foods.
In light of this, the Food Standards Agency (FSA) is again reminding caterers to cook poultry livers thoroughly to avoid the risk of food poisoning.
Bob Martin, head of foodborne disease strategy at the FSA, said: "Unfortunately, levels of Campylobacter in most raw chicken are high so it’s really important that chefs cook livers thoroughly to kill any bacteria, even if recipes call for them to be seared and left pink in the middle.
"The only way of ensuring the pate or parfait will be safe to serve to your guests or customers is by cooking the livers the whole way through. Caterers should also follow good general hygiene practices when cooking and handling poultry livers, to avoid cross contamination with Campylobacter."
Campylobacter is the most common cause of bacterial food poisoning in Britain and there were estimated to have been more than 600,000 cases in 2010 just in England and Wales. Symptoms include diarrhoea, stomach pains and cramps, fever, and generally feeling unwell, though vomiting is uncommon.
(GK)
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Popular Wedding Dish Linked To Food Poisoning
Over 90% of cases of a common form of food poisoning were caused by people eating undercooked chicken liver pate, often at weddings, experts concluded.New figures from the Health Protection Agency (HPA) showed that across a total of 18 outbreaks of Campylobacter infection in England this year, 443 people became unwell and one person was hospitalised. Poultry livers carry a particularly high risk of Campylobacter as the bacteria can be present throughout the liver, not just the surface as is the case for poultry meat, and may remain a source of infection if they are not cooked sufficiently.
Fourteen outbreaks occurred in catering venues and 13 of these were linked to chicken or duck liver pate. The outbreaks occurred across England and seven were linked to wedding receptions at hotels, banqueting venues or public houses and six were associated with catering at other functions such as hotels, clubs and restaurants.
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HPA investigations into these outbreaks revealed that livers used to make the parfait or pate were undercooked allowing the liver to remain pink in the centre. Chefs and other caterers can reduce the risk of their customers becoming infected by ensuring that Campylobacter is killed through proper cooking and by avoiding cross-contamination to other foods.
In light of this, the Food Standards Agency (FSA) is again reminding caterers to cook poultry livers thoroughly to avoid the risk of food poisoning.
Bob Martin, head of foodborne disease strategy at the FSA, said: "Unfortunately, levels of Campylobacter in most raw chicken are high so it’s really important that chefs cook livers thoroughly to kill any bacteria, even if recipes call for them to be seared and left pink in the middle.
"The only way of ensuring the pate or parfait will be safe to serve to your guests or customers is by cooking the livers the whole way through. Caterers should also follow good general hygiene practices when cooking and handling poultry livers, to avoid cross contamination with Campylobacter."
Campylobacter is the most common cause of bacterial food poisoning in Britain and there were estimated to have been more than 600,000 cases in 2010 just in England and Wales. Symptoms include diarrhoea, stomach pains and cramps, fever, and generally feeling unwell, though vomiting is uncommon.
(GK)
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