Recently, a Campylobacter outbreak was associated with chicken liver. Why?

• A. Because chicken liver contains higher fat content
• B. Because people undercooked chicken liver and made pate
• C. Because improper refrigeration caused spoilage
• D. Because cross-contamination from pork

Answer: (B)

Campylobacter is commonly found in poultry, and chicken livers can carry the bacteria. When chicken liver is used to make dishes like pâté and isn’t cooked thoroughly, the heat may not reach a level sufficient to kill the bacteria, allowing illness when the dish is eaten. This is why an outbreak has been linked to chicken liver pâté—the risk comes from undercooking the liver itself, not from fat content, spoilage from refrigeration, or cross-contamination from pork. The practical safety takeaway is to cook poultry and organ meats to a safe internal temperature (typically 165°F/74°C) to ensure Campylobacter is killed.