Figure 6From: A simplified and cost-effective enrichment protocol for the isolation of Campylobacter spp. from retail broiler meat without microaerobic incubationOxygen measurements. Amount of dissolved oxygen (DO) in ppm in the enrichment broth. DO was measured at 1 inch from bottom of the bags, throughout 48 h of incubation at 42°C. Average ± SEM of six measurements from subsamples positive for Campylobacter spp. after incubation under aerobic conditions. Measurements were taken with a dissolved oxygen sensor (Vernier) and amount of oxygen in the liquid was recorded as mg/l or ppm.Back to article page