Despite the advice from the Food Standards Agency that liver needs to be cooked thoroughly to prevent Campylobacter, On Saturday Kitchen (17/12/11), low and behold we were being told to cook liver pink when making pate in response to a viewer’s question on how to make her pate less inedible! I just hope none of my clients are watching – Don’t try this in your restaurant!!
The recent figures show that 90% of cases of Campylobacter from catering establishments come from consumption of chicken liver pate. There have been 443 this year and one hospitalisation.
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.”
So come on BBC – get your chefs up to speed with government advice!
And if anyone is thinking of serving up chicken liver parfait, all nice and pink to Granny on Christmas Day, do think again! Stick to the sherry and crisps instead.
Cheers, and have a good Christmas.
