FSIS Guideline
FSIS is announcing the availability of a guideline to assist
FSIS-regulated establishments, retail food outlets, and foodservice entities in
minimizing public health risks associated with raw or partially-cooked chicken
liver. The guideline was developed because there have been several recent Campylobacter and Salmonella illness outbreaks linked
to chicken liver dishes like pâté.
Find the guideline online:
Minnesota outbreaks
Recent outbreaks in Minnesota associate with raw or
undercooked chicken liver include:
- In June 2018, an outbreak of Campylobacter jejuni associated
with chicken liver pâté prepared at a restaurant resulted
in 3 cases of illness.
- In April 2018, a multi-state outbreak of Campylobacter jejuni was associated
with pre-packaged chicken livers sold at retail; there was 1 case in Minnesota
and 1 in another state.
- In April 2015, an outbreak of Campylobacter jejuni and Campylobacter coli at a restaurant
resulted in 9 cases; the implicated vehicle was chicken liver pâté.
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The U.S. Food and Drug Administration alerts consumers and retailers of the potential for serious injury from eating, drinking, or handling food products prepared by adding liquid nitrogen at the point of sale, immediately before consumption.
These products are often marketed under the names "Dragon’s Breath," "Heaven’s Breath," "nitro puff" and other similar names.
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Liquid nitrogen, although non-toxic, can cause severe damage to skin and internal organs if mishandled or accidently ingested due to the extremely low temperatures it can maintain. Inhaling the vapor released by a food or drink prepared by adding liquid nitrogen immediately before consumption may also cause breathing difficulty, especially among individuals with asthma. This safety alert advises consumers to avoid eating, drinking, or handling foods prepared using liquid nitrogen at point of sale and immediately before consumption, due to risk of injury.
You can read more from FDA about this liquid nitrogen warning at Safety Alerts & Advisories.
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