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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