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Food poisoning linked to chicken liver

2nd December 2011

The Health Protection Agency has said that more than 90% of cases of a common form of food poisoning seen this year were due to people eating undercooked chicken liver pate, often at weddings.

It analysed 18 outbreaks of Campylobacter in 2011 across England where a total of 443 people became unwell and one had to be hospitalised. Poultry livers carry a particularly high risk of Campylobacter and the Food Standards Agency (FSA) has issued a reminder to caterers to cook poultry livers to prevent infection.

 

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