CAMPYLOBACTER CONTAMINATIONS OF POULTRY LIVER - CONSEQUENCES FOR FOODHANDLERS AND CONSUMERS

Totally, 139 fresh and 144 deep frozen market samples of poultry liver s were analyzed for Campylobacter contaminations. 31 % of the fresh an d 16 % of the previously frozen livers were found to be positive. Out of fresh livers, 2,2 % contained >1000 Campylobacter cells per gram an d out of frozen livers, 0,7 % between 100-1000. To a great extent, con taminations were not or not only localized on the surfaces of livers. The results of the present investigation underline those of a previous case-control-study, which identified poultry liver to be a risk facto r for consumers. In gastronomy, poultry liver ist often only superfici ally fried. In consideration of the demonstrated bacteriological facts , this practice has to be changed. Poultry liver should be heated up u ntil it stops to be bloody in the core.