Skip to main content

Occurrence of Thermophilic Campylobacter spp. in Porcine Liver in Northern Ireland

Buy Article:

$37.00 plus tax (Refund Policy)


Pork livers (400) from bacon pigs (37 herds) obtained at six pork-processing plants in Northern Ireland were studied to assess the rate of contamination with Campylobacter spp. These animals average 95 to 100 kg live weight. Deep tissue areas were sampled immediately postevisceration and revealed that ca. 6% of livers were infected with Campylobacter spp., consisting of C. coli (67%), C. jejuni (30%) and C. lari (3%). Mean log10 CFU g−1 for aerobic plate count and coliforms were 3.60 and 2.94 respectively, indicating reasonable maintenance of slaughter-house hygiene procedures. A combination of direct swabbing of liver coupled with plating on both Skirrow and Blaser-Wang selective media was the most efficient combination of selective media employed. These data confirm the presence of Campylobacter spp. in porcine liver, thereby emphasizing the need to define safe processing parameters in the manufacture of liver-based products that are subjected to mild thermal processes, in order to eliminate the risk of disease to man.

Document Type: Research Article

Affiliations: 1: Food Science Department, (Food Microbiology), Queen's University of Belfast, Belfast BT9 5PX, Northern Ireland; Northern Ireland Public Health Laboratory, Department of Bacteriology, Belfast City Hospital, BELFAST, BT9 7AD, Northern Ireland, United Kingdom 2: Department of Agriculture for Northern Ireland, Newforge Lane, Belfast BT9 5PX, Northern Ireland

Publication date: April 1, 1998

More about this publication?
  • IAFP Members with personal subscriptions to JFP Online: To access full-text JFP or JMFT articles, you must sign-in in the upper-right corner using your Ingenta sign-in details (your IAFP Member Login does not apply to this website).

    The Journal of Food Protection (JFP) is a refereed monthly publication. Each issue contains scientific research and authoritative review articles reporting on a variety of topics in food science pertaining to food safety and quality. The Journal is internationally recognized as the leading publication in the field of food microbiology with a readership exceeding 11,000 scientists from 70 countries. The Journal of Food Protection is indexed in Index Medicus, Current Contents, BIOSIS, PubMed, Medline, and many others.

    Print and online subscriptions are available to IAFP Members and institutional subscribers. IAFP Members with a subscription to JFP Online will have access to all available JFP and JMFT content. Online visitors who are not IAFP Members or journal subscribers will be charged on a pay-per-view basis. Membership and subscription information is available at
  • Information for Authors
  • Submit a Paper
  • Subscribe to this Title
  • Membership Information
  • Information for Advertisers
  • Ingenta Connect is not responsible for the content or availability of external websites

Access Key

Free Content
Free content
New Content
New content
Open Access Content
Open access content
Subscribed Content
Subscribed content
Free Trial Content
Free trial content
Cookie Policy
Cookie Policy
Ingenta Connect website makes use of cookies so as to keep track of data that you have filled in. I am Happy with this Find out more