Figure 3.

(A) The effect of immersing livers in water or organic acid (2 min for each solvent), milk (for 1 h) or organic acid immersion (2 min) followed by milk immersion (1 h) on the numbers of campylobacters present on chicken livers. (B) The effect of immersing livers in milk (for 1 h) followed by immersion in water or organic acid (2 min for each solvent) on the numbers of campylobacters present on chicken livers. For both experiments, final clearance livers were stored chilled at 2 °C for 48 h before the commencement of each treatment. Error bars are the standard error of the mean log count for both graphs.