Food poisoning at catering venues
December 01, 2011
New figures from the Health Protection Agency (HPA) have revealed that 93 per cent of outbreaks of Campylobacter food poisoning at catering venues in 2011 in England were linked to chicken liver pate consumption. In light of this, the Food Standards Agency (FSA) is again reminding caterers to cook poultry livers thoroughly to avoid the risk of passing on food poisoning. Across a total of 18 outbreaks of Campylobacter infection in England …
