Hazard Database
Hazard detail
| Food Type : | Liver |
| Description : | e.g. chicken, lamb |
| Hazard: | Biological -- Proteobacteria -- Campylobacter jejuni |
| Source: | Frequently naturally contaminated on both inside tissue and outer surfaces of livers of chicken and lamb. |
| Justification: | *Pathogen data sheet * Risk profile *Safe cooking of livers: information for chefs |
| Control Measure: | Effective cooking and preparation of liver (see guidance on MPI website) Internal temperature of 76 degrees C |
| Reference: | Safe cooking of livers: information for chefs |
| Last Updated: | 16/10/2019 |