Campylobacter in chicken livers and their destruction by pan frying
Article first published online: 25 AUG 2006
Letters in Applied Microbiology
Volume 43, Issue 6, pages 591–595, December 2006
How to Cite
Whyte, R., Hudson, J.A. and Graham, C. (2006), Campylobacter in chicken livers and their destruction by pan frying. Letters in Applied Microbiology, 43: 591–595. doi: 10.1111/j.1472-765X.2006.02020.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- 2006/0841: received 11 June 2006, revised 13 July 2006 and accepted 14 July 2006
- Campylobacter coli;
- Campylobacter jejuni;
- chicken livers;
Aim: 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.
Methods and 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 >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.
Conclusions: 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.
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.