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

Table 4 Antibiotic resistance profile of Salmonella spp. 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	22/34	–	12/34
Cephalosporins	Ceftriaxone	30 μg	≤ 19	20–22	≥ 23	9/34	0/34	25/34
Cephalosporins	Cephalexin	30 μg	≤ 14	–	≥ 15	33/34	–	1/34
Penicillins	Penicillin	10 IU	≤ 14	–	≥ 15	33/34	–	1/34
Penicillins	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

ISSN: 1471-2180