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ARS Home » Southeast Area » Athens, Georgia » U.S. National Poultry Research Center » Poultry Microbiological Safety and Processing Research Unit » Research » Publications at this Location » Publication #404814
Research Project: Intervention Strategies to Control Salmonella and Campylobacter During Poultry Processing

Location: Poultry Microbiological Safety and Processing Research Unit

Title: Exudate from retail chicken liver packaging allows for survival of naturally occurring Campylobacter, coliforms, and total aerobic bacteria under drying conditions

Author
item Adams, Eric
item McMillan, Elizabeth
item Meinersmann, Richard - Rick
item BERRANG, MARK - Retired ARS Employee

Submitted to: Journal of Food Protection
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 6/28/2023
Publication Date: 7/5/2023
Citation: Adams, E.S., Mcmillan, E.A., Meinersmann, R.J., Berrang, M. 2023. Exudate from retail chicken liver packaging allows for survival of naturally occurring Campylobacter, coliforms, and total aerobic bacteria under drying conditions. Journal of Food Protection. 86(100123). https://doi.org/10.1016/j.jfp.2023.100123.
DOI: https://doi.org/10.1016/j.jfp.2023.100123

Interpretive Summary: Chicken livers commonly carry Campylobacter, a genus of bacteria that can cause human illnesses. Livers and the juice from liver packaging could be a source of illness if mishandled. In this study, juices from chicken livers were allowed to dry in two conditions: on sponges and solid surface. Concentrations of naturally occurring Campylobacter, and other bacteria present were measured at 0, 6, 24, 48, 72, and 168 hours. Total aerobic bacteria concentration was not related to moisture content of environment or time in either simulation. Fecal-associated bacterial concentrations increased in sponge simulations but decreased in solid surface. Further, concentrations of these bacteria were significantly higher in sponge simulations than solid surface. Campylobacter was naturally present and survived at least up to six hours in every trial. Campylobacter was still present at 24 hours in some sponge trials. However, Campylobacter concentration was strongly correlated to moisture content, meaning that the drier the sample, the less Campylobacter was present. These data indicate that fresh chicken livers and their juices could present a risk of illness to consumers if mishandled and allowed to dry.

Technical Abstract: Campylobacter spp. are a leading cause of human foodborne illness associated with chicken meat products in the U.S. Chicken liver, including exudate from packaging, commonly carry Campylobacter and could be a source of illness if mishandled. Survivability of naturally occurring Campylobacter, total aerobic bacteria, and coliforms was determined under drying conditions in two consumer simulated environments: moist sponge, and solid surface. Fresh chicken liver exudate was dispensed onto sponges and glass slides and allowed to dry under ambient conditions for seven days. Bacterial concentration was measured at 0, 6, 24, 48, 72, and 168 hours. Total aerobic bacteria concentration did not decrease by more than one log over seven days and did not correlate to water activity or time in either simulation. Coliform concentrations increased in sponge simulations but decreased in solid surface. Further, coliform concentrations were significantly higher in sponge simulations than solid surface. Campylobacter was naturally present in exudate and survived at least to six hours in every trial. Campylobacter was recoverable at 24 hours in some sponge trials. However, Campylobacter concentration was strongly correlated to water activity. Fresh chicken liver exudate could present a risk of campylobacteriosis to consumers if mishandled even after drying.