Campylobacter in chicken livers and their destruction by pan frying
2006
Whyte, R. | Hudson, J.A. | Graham, C.
To enumerate Campylobacter spp. on the external surface and internal portions of chicken livers, and to assess the cooking required to inactivate naturally present cells. Of 30 livers tested all yielded Campylobacter spp. on their surfaces and 90% were found to contain the organism in internal tissue. Four (13%) livers contained >10⁴ MPN campylobacters, and an additional seven (23%) contained >10³ MPN campylobacters per liver. The internal temperature of pan-fried livers under the conditions used reached a maximum of 70-80 °C, and maintaining this temperature for 2-3 min was necessary to inactivate naturally occurring Campylobacter spp. All isolates identified were either C. jejuni or C. coli. Chicken livers represent a potential source of human campylobacteriosis as they contained >10⁴ MPN per liver in 13% of the samples tested. Pan-frying can produce an acceptable product that is safe to eat. The data provided can be used in exposure assessments of Campylobacter in poultry products in terms of both quantitative data and assessing pan-frying and its ability to destroy campylobacters.
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