One of Britain’s most popular dishes can be a source of food poisoning scientists said.
Aberdeen university researchers have found that chicken liver pate if not cooked properly can lead to food poisoning.
This is contrary to top chefs’advice to leave the chicken pink in the middle.
Scientists from the University of Aberdeen conducted research and found 81 per cent of the bug campylobacter in raw chicken livers.
Dr Norcal Strachan, a researcher into food safety and epidemiology at the University, said: "In the UK there are an estimated 500,000 cases of campylobacter infection per year of which more than 15,000 are hospitalised and approximately 75 die as a result."
The research shows that cooking the liver properly and using good hygiene in the kitchens will avoid this.
Dr Strachan also suggested sending back pink livers in restaurants if not cooked properly.
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