Occurrence of thermophilic Campylobacter spp. in porcine liver in Northern Ireland.
Pork liver (400) from bacon pigs (37 herds) obtained at six pork-processing in Northern Ireland were studied to assess the rate of contamination with Campylobacter spp. These animals average 95 to 100 kg live weight. Deep tissue areas were sampled immediately postevisceration and revealed that ca. 6% of livers were infected with Campylobacter spp., consisting of C. coli (67%), C. jejuni (30%) and C. lari (3%). Mean log10 CFU g(-1) for aerobic plate count and coliforms were 3.60 and 2.94 respectively, indicating reasonable maintenance of slaughter-house hygiene procedures. A combination of direct swabbing of liver coupled with plating on both Skirrow and Blaser-Wang selective media was the most efficient combination of selective media employed. These data confirm the presence of Campylobacter spp. in porcine liver, thereby emphasizing the need to define safe processing parameters in the manufacture of liver-based products that are subjected to mild thermal processes, in order to eliminate the risk of disease to man.
Food Science Department, (Food Microbiology), Queen's University of Belfast, Northern Ireland.
J E
JE
Moore
R H
RH
Madden
D000818:Animals; D002167:Campylobacter / Q000302:isolation & purification*; D002169:Campylobacter Infections / Q000175:diagnosis / Q000662:veterinary; D015169:Colony Count, Microbial; D003470:Culture Media; D005506:Food Contamination; D005511:Food Handling / Q000379:methods / Q000592:standards; D008099:Liver / Q000382:microbiology*; D008461:Meat Products / Q000382:microbiology; D009660:Northern Ireland; D013552:Swine
D003470:Culture Media