Campylobacter sp

Richard Joss Rjassociates at btinternet.com
Tue Nov 18 10:05:20 EST 1997


Working with food businesses in the UK one of our clients is a restaurant
who are under pressure from enforcement agencies over the cooking of
chicken livers.  The restaurant is a high quality establishment who serve a
number of dishes seared on the outside, including flambeing, but remaining
pink in the middle.  Chicken liver is one of these and is popular on the
menu.  The method of cooking is recommended in a number of recipe books.

The main concern is the likely survival of pathogens and in particular
campylobacter.  Has any one experience of looking for campylobacter in
these circumstances?  There is likely to be contamination of the livers but
is it most likely to be on the surface or will it be invasive?  At what
core temperature can the organism be guarrenteed to be killed?

Any help would be appreciated

Steve Rhodes



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