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Table 3 Prevalence of Campylobacter spp. by season. J-M: January-March; A-J: April-June; JY-S: July-September; O-D: October-December

From: Prevalence of Campylobacter spp. in skinless, boneless retail broiler meat from 2005 through 2011 in Alabama, USA

    Percentage
Months No-samples Positive (%, UCI-LCIa) C. jejuni C. coli
J-M 124 50 (40, 49–31) 88 10
A-J 285 116 (41, 46–34) 66 30
JY-S 311 131 (41, 47–36) 56 34
O-D 35 11 (34, 49–17) 91 9
  1. a Upper and lower confidence intervals.
  2. No statistical difference was found for the number of positives by season.