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D. Harrison, J.E.L. Corry, M.A. Tchórzewska, V.K. Morris and M.L. Hutchison Freezing as an intervention to reduce the numbers of campylobacters isolated from chicken livers Letters in Applied Microbiology 57

Article first published online: 28 MAY 2013 | DOI: 10.1111/lam.12098

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Significance and Impact of the Study: Freezing chicken livers can reduce, but not eliminate, campylobacters. If poultry processors were to freeze livers destined for human consumption as part of routine processing, there is a potential for a reduction in campylobacteriosis associated with the consumption of imperfectly cooked chicken livers and derivatives, such as pâté.

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