There’s a growing trend to eat chicken liver on the underdone side, but that could be a very risky choice, explains Dr. Griffin. It’s still chicken, and the livers can be loaded with the bacteria campylobacter, she warns.
How to avoid poisoning: Be wary of recipes and menu items that recommend preparing the delicacy “lightly sautéed.” The livers should reach an internal temperature of 165° F and have a crumbly texture.
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