The Food Standards Agency (FSA) has warned pub chefs to check that chicken livers are properly cooked following an outbreak of food poisoning.
It reminded caterers to handle the meat hygienically and ensure it is thoroughly cooked to a core temperature of 70°C for two minutes when used in products such as pâtés or parfaits.
Uncooked chicken liver causes campylobacter, responsible for 300,000 cases of food poisoning and 15,000 hospitalisations a year in England and Wales.
The FSA said liver must not be seared like a steak, but must be properly cooked through.
The organisation has highlighted the reduction of human foodborne diseases as a priority over the next five years.
