Survival of Campylobacter coli in porcine liver Original Research Article

Enteropathogenic Campylobacter jejuni, Campylobacter coli and Campylobacter lari are currently the most common causes of acute infectious diarrhoeal illness in the UK and in most developed countries. Many domestic animals, including pigs, act as natural reservoirs of these organisms and infection may occur through the ingestion of contaminated foodstuffs. Therefore, the safety of porcine liver produced in Northern Ireland was assessed in relation toCampylobacter spp. Storage trials showed that Campylobacter spp. were not able to proliferate in liver at 37°C, but could persist at 4°C and 15°C. Survival was better, however, during storage at 4°C than at 15°C.