Campylobacter in chicken livers and their destruction by pan frying.
OBJECTIVE
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.


RESULTS
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 >10(4) MPN campylobacters, and an additional seven (23%) contained >10(3) MPN campylobacters per liver. The internal temperature of pan-fried livers under the conditions used reached a maximum of 70-80 degrees 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.


CONCLUSIONS
Chicken livers represent a potential source of human campylobacteriosis as they contained >10(4) MPN per liver in 13% of the samples tested. Pan-frying can produce an acceptable product that is safe to eat. SIGNIFICANCE AND IMPACT OF THIS STUDY: 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.
Whyte
R
R
Food Safety Programme, Institute of Environmental Science and Research (ESR) Ltd, Christchurch, New Zealand.
Hudson
J A
JA
Graham
C
C
D000818:Animals; D002167:Campylobacter / Q000302:isolation & purification*; D002645:Chickens / Q000382:microbiology*; D003296:Cooking; D005516:Food Microbiology; D006358:Hot Temperature; D008099:Liver / Q000382:microbiology*; D013997:Time Factors