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. 2005 Feb;71(2):1018–1024. doi: 10.1128/AEM.71.2.1018-1024.2005

FIG. 4.

FIG. 4.

Analyses of poultry samples spiked with viable or dead bacteria. Chicken breasts were spiked with a pure culture of viable or heat-killed (boiled for 10 min) C. jejuni NTNC 11168, treated as described in Materials and Methods. The error bars represent standard deviations from three independent replicates.