Business · 30/07/2018Updated: 10/17/2026 · 1 min read

FSIS Releases Guideline to Reduce Risk of Campylobacter and Salmonella from Chicken Liver

Summary

The Food Safety and Inspection Service (FSIS) has published a guideline to help regulated establishments, retailers, and foodservice providers minimize the risk of illness from consuming raw or undercooked chicken liver, following recent outbreaks linked to chicken liver dishes.

Original source language: Federal Register — Agriculture DepartmentOpen original release →

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