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

Table 5 Antibiotic resistance profile of Staphylococcus aureus 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	≤ 13	14–17	≥ 18	20/29	2/29	7/29
Cephalosporins	Ceftriaxone	30 μg	≤ 13	14–20	≥ 21	10/29	0/29	19/29
Cephalosporins	Cephalexin	30 μg	≤ 21	–	≥ 22	29/29	–	0/29
Penicillins	Penicillin	10 IU	≤ 28	–	≥ 29	29/29	–	0/29
Penicillins	Amoxicillin	25 μg	≤ 28	–	≥ 29	29/29	–	0/29
Aminoglycosides	Gentamicin	10 μg	≤ 12	13–14	≥ 15	1/29	0/29	28/29
Tetracyclines	Tetracycline	30 μg	≤ 14	15–18	≥ 19	20/29	2/29	7/29
Phenicols	Chloramphenicol	30 μg	≤ 12	13–17	≥ 18	11/29	18/29	0/29

ISSN: 1471-2180