摘要：Campylobacter is a frequent contaminant of poultry liver. The bacteria can often be found throughout liver tissues and may survive brief frying. Two recent microbiological surveys of raw poultry liver in New Zealand identified Campylobacter on the surface of 98% and 100% of livers sampled, and isolated Campylobacter from within liver tissues in 76% and 90% of samples. 1,2 Cooking liver to achieve an internal temperature of between 70 and 80 degrees Celsius for at least 2 minutes was required to inactivate Campylobacter.
