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<p><strong>Approach 1: Initial recipe development</strong><br />
At least 20 chicken liver pâté/parfait recipes from randomly-sourced cookbooks, the internet and from retail packs of chicken livers will be collected. Before use, all recipes will be assessed by scoring the Provenance, Relevance, Objectivity, Method, Presentation and Timeliness of each between 0 and 5 for each attribute. Acceptably-scored recipes will be scrutinised as a means of identifying any practices that are likely to be beneficial in reducing the numbers of Campylobacters contaminating livers. From assessment of these recipes a protocol will be developed from the identified likely beneficial manufacturing stages and ingredients.</p>
<p><strong>Approach 2: Pilot scale assessment of the pâté recipe</strong><br />
Using contaminated livers, the recipe will be trialled and a batch of pâté will be manufactured with rigorous monitoring of the cooking temperature. The pâté will be stored under refrigeration and a portion tested (ISO 10272-2) to confirm that the effective cooking has destroyed the campylobacter bacteria. The pilot batch of pâté will be subjected to an initial round of assessment by a trained test panel to determine if the recipe generated a palatable pâté.</p>
<p><strong>Approach 3: Determination of the contribution of each antimicrobial pâté: manufacture stage</strong><br />
This study proposes five campylobacter interventions of: freezing livers, organic acid wash, exposure to essential oils in herbs in a marinade, a flambé in brandy and heat treatment to 70oC. The effect of freezing raw livers is already known (Harrison et al 2013). This approach will measure the relative impacts of organic acid immersion, a herbal milk marinade, flambé and effective cooking on campylobacter populations. Three different batches of livers will be washed in organic acid and marinated with different batches of herbs under refrigeration and the numbers of Campylobacters determined before and after each treatment. The marinated livers will be further processed into pâté with numbers of campylobacters determined before and after flambé and the cooking of the livers. Replication will be as described in the microbiological testing section.</p>
<p><strong>Approach 4: A comparison of the sensory characteristics of pâté manufactured from fresh and frozen livers</strong><br />
A blind taste comparison will be made of two parfaits made from a single batch of livers, half of which were frozen overnight; with the other half being chilled overnight. The trial will also assess the sensory characteristics of the parfait (texture, juiciness, taste, colour). At the end of the trial, the software will generate a statistical analyses report that shows any significant differences between the treatments and ranks the samples based on user-stipulated attributes.</p>
<p><strong>Approach 5: Generation of a final project report</strong><br />
The report will comprise a layperson’s summary that is suitable for publication on the FSA’s website. The web document will provide an executive summary of the work undertaken, laboratory methods used, sensory evaluations and the fine, outline details of a protocol for the safe manufacture of chicken liver pâté.</p>
<p>Background: In 2010 there were more outbreaks of campylobacteriosis than salmonellosis and most of these case were associated with chicken liver pâté/parfait dishes served in catering settings. In the absence of clear evidence-based advice to caterers and consumers on safe preparation of organoleptically acceptable products, outbreaks are likely to continue with associated public health and economic costs. This research has the potential to identify safer preparation steps which could form the basis of advice to consumers and caterers on preparing these products. The work is not seen as a replacement for good hygienic practice or the application of HACCP principles which are the responsibility of food businesses. </p>