Anyone who has had a run in with Campylobacter can tell you it’s not a pleasant experience, and I am an anyone.
It was found that freezing chicken livers and holding them at -25°C for 24 hours reduced the levels of contamination from approx. 10,000 viable bacteria cells per gram to less than 100. When the livers were allowed to thaw overnight and the freezing at -25°C repeated the level of Campylobacter cells was reduced to the tens.
Great news for making the food safer but what about the taste test?