Australian food poisoning outbreaks associated with poultry liver dishes
- April 18, 2012
- Matt Paish
Food Standards Australia New Zealand (FSANZ) has issued a warning to Australian consumers following recent outbreaks of Campylobacter food poisoning being linked to dishes such as pâté, where poultry liver has been undercooked. Campylobacter is a bacteria that can be present on raw chicken but is killed by cooking the meat.
A statement published this week by FSANZ advises that, like other poultry meat, livers need to be cooked all the way through to kill bacteria that may be present. Lightly frying the surface is not enough.
FSANZ’s statement said, “Cooked whole livers may still be slightly pink in the centre, but they should never be bloody or look raw.”
Australian outbreaks of Campylobacter food poisoning
According to Federal Government’s Department of Health, Campylobacter outbreaks associated with poultry liver dishes have increased in frequency in recent years.
A review of the OzFoodNet outbreak register identified seven such outbreaks in Australia since 2000, with six of these occurring since 2008.
Campylobacter outbreaks associated with poultry liver dishes have occurred in five Australian states since 2000. All outbreaks implicated commercial food venues with either chicken (five) or duck (two) liver dishes prepared on site.
New food standard aims to lower contamination risk
FSANZ is currently developing the Primary Production and Processing Standard for Poultry Meat, which is scheduled to take effect in May 2012.
The standard requires poultry farmers and processors to ensure their practices and procedures are effective at lowering the likelihood of poultry being contaminated with Salmonella and Campylobacter.