Whyte R, Hudson J A, Graham C
Food Safety Programme, Institute of Environmental Science and Research (ESR) Ltd, Christchurch, New Zealand.
Lett Appl Microbiol. 2006 Dec;43(6):591-5. doi: 10.1111/j.1472-765X.2006.02020.x.
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.
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.
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.
对鸡肝外表面和内部的弯曲杆菌属进行计数，并评估使自然存在的细菌失活所需的烹饪方式。
在检测的30个鸡肝中，所有鸡肝表面均检出弯曲杆菌属，90%的鸡肝内部组织中也发现了该菌。4个（13%）鸡肝每克中弯曲杆菌的最可能数（MPN）>10⁴，另有7个（23%）鸡肝每克中弯曲杆菌的MPN>10³。在所使用的条件下，煎制鸡肝的内部温度最高达到70 - 80℃，要使自然存在的弯曲杆菌属失活，需将此温度保持2 - 3分钟。鉴定出的所有分离株均为空肠弯曲杆菌或结肠弯曲杆菌。
鸡肝是人类弯曲杆菌病的一个潜在来源，因为在13%的检测样本中，每个鸡肝所含弯曲杆菌的MPN>10⁴。煎制可生产出可接受的、食用安全的产品。本研究的意义和影响：所提供的数据可用于家禽产品中弯曲杆菌的暴露评估，包括定量数据以及评估煎制及其杀灭弯曲杆菌的能力。
