Undercooked chicken or duck liver pate can cause food poisoning, warn health experts.
Recent statistics have shown that 90% of food poisoning cases involved campylobacter infection caused by consumption of undercooked chicken.
Reports reveal that a total of 14 outbreaks had occurred in catering venues, 13 of which were connected to chicken or duck liver pate.
The Food Standards Agency (FSA) has issued an advisory to caterers to cook poultry livers well and ensure that it does not contaminate other food.
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