Exudate from retail chicken liver packaging allows for survival of naturally occurring Campylobacter, coliforms, and aerobic microorganisms under drying conditions.

Campylobacter spp. are a leading cause of human foodborne illness associated with chicken meat products in the United States. Chicken livers, 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 population 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 simulations. 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.