Campylobacter in poultry liver

Campylobacter is one of the most common causes of bacterial gastroenteritis. It is mainly spread to humans by eating or drinking contaminated food or water. Most infected people will experience diarrhoea, cramping, abdominal pain, and fever that lasts from two to 10 days.

The Campylobacter in chicken liver survey was conducted to gather information on the prevalence and level of Campylobacter on the surface and internal parts of poultry livers sold in NSW.

A total of 255 livers from 51 batches were purchased from supermarkets and butchers between March 2015 and December 2016. Samples were sent under temperature control to the laboratory for testing within 24 hours of purchase and were tested for and tested for Campylobacter and E. coli. pH and water activity were also measured and recorded.

Survey results

• a total of 96% of the individual liver was tested positive for Campylobacter, but only 11% had enumerable level of Campylobacter
• a total of 58.4% of the liver had detectable level of E. coli. This survey re-iterates the importance of careful handling and adequate cooking of poultry liver in the production of pate and other products made from chicken liver

Campylobacter in poultry liver (pdf, 18pp)

Table of contents
Introduction
Transmission and Symptoms
Incidence
Campylobacter and poultry
Poultry Liver Processing
Aim
Materials and Method
Results
Individual liver results
Batch results
Discussion
Conclusion
References
Appendix 1