Antibiotic resistance in the pathogenic foodborne bacteria isolated from raw kebab and hamburger: phenotypic and genotypic study

Table 2 Antibiotic resistance profile of Escherichia coli isolates from raw kebab and hamburger samples

Antibiotic class	Specific antibiotic tested	Concentration	Interpretive categories and zone diameter breakpoints (nearest whole mm)^a			No. of isolates/Total isolates
Antibiotic class	Specific antibiotic tested	Concentration	R^b	I	S	R	I	S
Macrolides	Azithromycin	15 μg	≤ 12	–	≥ 13	34/59	–	25/59
Cephalosporins	Ceftriaxone	30 μg	≤ 19	20–22	≥ 23	7/59	6/59	46/59
Cephalosporins	Cephalexin	30 μg	≤ 14	–	≥ 15	51/59	–	8/59
Penicillins	Penicillin	10 IU	≤ 14	–	≥ 15	59/59	–	0/59
Penicillins	Amoxicillin	25 μg	≤ 13	14–16	≥ 17	47/59	5/59	7/59
Aminoglycosides	Gentamicin	10 μg	≤ 12	13–14	≥ 15	5/59	0/59	54/59
Tetracyclines	Tetracycline	30 μg	≤ 11	12–14	≥ 15	38/59	3/59	18/59
Phenicols	Chloramphenicol	30 μg	≤ 12	13–17	≥ 18	8/59	11/59	40/59

ISSN: 1471-2180