Cooking poultry liver dishes safely
FSANZ (Food Standards Australia New Zealand) has advised:
There have been outbreaks of Campylobacter food poisoning linked to dishes such as pâté, where poultry liver has been undercooked.
Like other poultry meat, livers need to be cooked all the way through to kill bacteria that may be present. Lightly frying the surface is not enough.
- cooked whole livers may still be slightly pink in the centre, but they should never be bloody or look raw
See: FSANZ factsheet: Cooking poultry liver dishes safely
17 April 2012