2013
DOI: 10.1111/lam.12098
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Freezing as an intervention to reduce the numbers of campylobacters isolated from chicken livers

Abstract: Significance and Impact of the Study: Freezing chicken livers can reduce, but not eliminate, campylobacters. If poultry processors were to freeze livers destined for human consumption as part of routine processing, there is a potential for a reduction in campylobacteriosis associated with the consumption of imperfectly cooked chicken livers and derivatives, such as pât e. AbstractThe aims of this study were (i) to determine the prevalence and numbers of campylobacters in 63 samples of raw livers purchased at … Show more

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Cited by 37 publications
(28 citation statements)
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“…Hence, the growth in consumer demand for frozen chicken in Iraq could be attributable to it being less susceptible to spoilage compared with chilled products [22]. Although there is no growth of Campylobacter during refrigeration or freezing of chicken meat, freezing has been shown to reduce the number of C. jejuni up to 2.9 log, while refrigeration has a negligible effect [23]. Conditions leading to a decrease in Campylobacter counts could lower the risk to consumers-a Danish risk assessment estimated that a decrease of 2 log 10 CFU/g could lead to a 30-fold reduction in the human incidence of Campylobacter infection [24].…”
Section: Discussionmentioning
confidence: 99%
“…Hence, the growth in consumer demand for frozen chicken in Iraq could be attributable to it being less susceptible to spoilage compared with chilled products [22]. Although there is no growth of Campylobacter during refrigeration or freezing of chicken meat, freezing has been shown to reduce the number of C. jejuni up to 2.9 log, while refrigeration has a negligible effect [23]. Conditions leading to a decrease in Campylobacter counts could lower the risk to consumers-a Danish risk assessment estimated that a decrease of 2 log 10 CFU/g could lead to a 30-fold reduction in the human incidence of Campylobacter infection [24].…”
Section: Discussionmentioning
confidence: 99%
“…In studies carried out in several countries, Campylobacter has been frequently isolated from chicken livers (Harrison et al., ; Strachan et al., ; Whyte et al., ). Contamination of chicken livers with intestinal contents can easily occur during the slaughter process.…”
Section: Discussionmentioning
confidence: 99%
“…) and chicken meat (Harrison et al . ) can lower campylobacter numbers. In some UK plants chilling that is effective enough to turn neck skins hard with visible surface ice formation occurs, especially when processing larger birds, which may necessitate a slower line speed and consequent increased chilling time.…”
Section: Discussionmentioning
confidence: 99%