Thanks to celebrity chefs, it may seem like the high-class meal that everyone is having at their wedding banquets or dinner parties, but the trendy chicken pate will have you spewing your guts out before you know it! Experts in the UK warned that this delicacy is actually a food poisoning risk.
Many famous chefs have emphasised the importance of cooking the liver in chicken pate dishes to remain pink. For all our well-versed food safety readers, this can only mean one thing – the bugs in the liver are not killed off. Recently, the Public Health England (PHE) officially linked chicken livers to campylobacter.
Campylobacter is one of the most common food-borne pathogens in the UK and hence the big fuss over it. Many home cooks are taking on the advice given to them by celebrity chefs, leaving them vulnerable to the food-borne pathogen.
In order to to be absolutely certain that the campylobacter is to cook the chicken liver or any other offal until the internal temperature should be cooked for at least three minutes or when the offal reaches 70ºC and should be measured with a food thermometer.
Do you need to reconsider how you cook your chicken pate? And do you need to be more wary of the directions given by celebrity chefs so you can avoid getting food poisoning?
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