Quantitative Survey of <i>Campylobacter</i> on Chicken Livers in Japan
-
- Sasaki Yoshimasa
- Obihiro University of Agriculture and Veterinary Medicine National Institute of Health Sciences
-
- Yonemitsu Kenzo
- Murayama Branch, National Institute of Infectious Diseases
-
- Momose Yoshika
- National Institute of Health Sciences
-
- Uema Masashi
- National Institute of Health Sciences
Bibliographic Information
- Other Title
-
- 鶏肝臓の定量的カンピロバクター汚染実態調査
- ケイ カンゾウ ノ テイリョウテキ カンピロバクター オセン ジッタイ チョウサ
Search this article
Abstract
<p>Chicken liver is a potential source of campylobacteriosis in humans. Therefore, we determined the number of Campylobacter in chicken liver. In total, 33 vacuum-packed liver products were obtained from retail stores, and found that 27 of the 33 products (81.8%) were contaminated with Campylobacter. Moreover, Campylobacter was isolated from 138 of 149 livers (92.6%) collected from the 27 Campylobacter-positive products. The mean Campylobacter count was 2.3 log10 CFU/g, while Campylobacter count in 22 of the 138 contaminated livers (15.9%) was >3.0 log10 CFU/g. Furthermore, gastrointestinal tract, liver, and bile samples were collected from 35 broilers at chicken processing plants. We isolated Campylobacter from the gastrointestinal tract of 27 broilers (77.1%). Of these 27 broilers, liver of 24 broilers (88.9%) was Campylobacter-positive, with a mean Campylobacter count of 2.8 log10 CFU/g. Of these 24 broilers, bile of 13 broilers (54.2%) was contaminated with Campylobacter (mean Campylobacter count, 3.5 log10 CFU/mL). Among them, bile of 2 broilers had a Campylobacter count of >8.3 log10 CFU/mL. Collectively, these results indicate that livers derived from broilers colonized with Campylobacter are contaminated with Campylobacter at the time of evisceration. Therefore, to prevent foodborne campylobacteriosis in humans, chicken livers should be thoroughly heated before consumption.</p>
Journal
-
- Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)
-
Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) 64 (6), 214-217, 2023-12-25
Japanese Society for Food Hygiene and Safety
- Tweet
Details 詳細情報について
-
- CRID
- 1390298610032406912
-
- NII Book ID
- AN00117741
-
- ISSN
- 18821006
- 00156426
-
- NDL BIB ID
- 033266051
-
- Text Lang
- ja
-
- Data Source
-
- JaLC
- NDL
- Crossref
-
- Abstract License Flag
- Disallowed