Table 2. Measure of genetic differentiation (F_ST) amongst Campylobacter isolated from the live and processed chickens and a national survey of retail poultry meat, using concatenated sequence.

All values were significant with a p value <0.000001.

Campylobacter species	Host source	F_st (number of STs in common)
		Live chickens	Processed chickens
C. jejuni	Processed chickens	0.072 (7)	–
	National retail poultry meat:	0.160 (5)	0.200 (4)
	housed
	: free-range/organic	0.275 (3)	0.338 (2)
	: combined	0.161 (5)	0.201 (4)
C. coli	Processed chickens	0.327 (5)	–
	National retail poultry meat:	0.656 (3)	0.402 (8)
	housed
	: free-range/organic	0.486 (3)	0.288 (5)
	: combined	0.667 (3)	0.411 (8)

Table 2. Measure of genetic differentiation (FST) amongst Campylobacter isolated from the live and processed chickens and a national survey of retail poultry meat, using concatenated sequence.