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. 2015 Apr 28;12(5):4652–4669. doi: 10.3390/ijerph120504652

Figure 5.

Figure 5

The numbers of campylobacters present in chicken livers before and after cooking in a Bain Marie under worst-risk conditions. Fresh livers from final clearance birds were prepared only by blending with an equal mass of molten butter before cooking and refrigerated storage to determine recovery from sub-lethal injury. An asterisk (*) denotes a sample that did not contain campylobacters determined by enrichment.