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Table 4 Antibiotic resistance profile of Salmonella spp. isolates from raw kebab and hamburger samples

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

Antibiotic class Specific antibiotic tested Concentration Interpretive categories and zone diameter breakpoints (nearest whole mm)a No. of isolates/Total isolates
Rb I S R I S
Macrolides Azithromycin 15 μg ≤ 12 ≥ 13 22/34 12/34
Cephalosporins Ceftriaxone 30 μg ≤ 19 20–22 ≥ 23 9/34 0/34 25/34
Cephalexin 30 μg ≤ 14 ≥ 15 33/34 1/34
Penicillins Penicillin 10 IU ≤ 14 ≥ 15 33/34 1/34
Amoxicillin 25 μg ≤ 13 14–16 ≥ 17 30/34 0/34 4/34
Aminoglycosides Gentamicin 10 μg ≤ 12 13–14 ≥ 15 2/34 0/34 32/34
Tetracyclines Tetracycline 30 μg ≤ 11 12–14 ≥ 15 26/34 1/34 7/34
Phenicols Chloramphenicol 30 μg ≤ 12 13–17 ≥ 18 13/34 5/34 16/34
  1. aFrom CLSI [32]
  2. b R resistant, I intermediate, S susceptible