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. 2019 Feb 25;9:2733. doi: 10.1038/s41598-018-35820-7

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© The Author(s) 2019

Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/.

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Survival of (a) C. jejuni and (b) C. coli strains incubated in diluted retail meat and liver juices (5% v/v in MHB) at 4 °C. Campylobacter strains were incubated in diluted beef liver juice (MHBLJ), chicken liver juice (MHCLJ), beef juice (MHBJ), chicken juice (MHCJ), laked horse blood (MHBB), defibrinated fresh horse blood (MHFB) and MHB at 4 °C. Survival curves for C. jejuni T1-21 in MHBJ and MHFB are not available. Standard errors (vertical bars) were calculated from mean values of triplicate viable cell counts (LogCFU/ml).