Figure 1From: A simplified and cost-effective enrichment protocol for the isolation of Campylobacter spp. from retail broiler meat without microaerobic incubationROC curves. A high true positive fraction is shown with the upper and lower 95% confidence interval values. Consistent results were obtained from subsamples M (microaerobic conditions) and subsamples A (aerobic conditions) indicating that both methods were equivalent to isolate Campylobacter spp. from retail broiler meat.Back to article page