Table 6 Prevalence of multi-drug resistance in the selected foodborne pathogens isolated from raw kebab and hamburger samples

Escherichia coli

1

0 (0.00)

0 (0.00)

0 (0.00)

2

3 (5.08)

2 (5.71)

1 (4.16)

3

16 (27.11)

11 (31.42)

5 (20.83)

4

14 (23.72)

12 (34.28)

2 (8.33)

5

7 (11.86)

7 (20.00)

0 (0.00)

6

9 (15.25)

3 (8.57)

6 (25.00)

7

7 (11.86)

0 (0.00)

7 (29.16)

8

3 (5.08)

0 (0.00)

3 (12.50)

Overall

n = 36 (%)

Kebab

n = 25 (%)

Hamburger

n = 11 (%)

Listeria monocytogenes

1

0 (0.00)

0 (0.00)

0 (0.00)

2

1 (2.77)

0 (0.00)

1 (9.09)

3

4 (11.11)

3 (12.00)

1 (9.09)

4

2 (5.55)

1 (4.00)

1 (9.09)

5

6 (16.66)

5 (20.00)

1 (9.09)

6

15 (42.66)

12 (48.00)

3 (27.27)

7

5 (13.88)

3 (12.00)

2 (18.18)

8

3 (8.33)

1 (4.00)

2 (18.18)

Overall

n = 34 (%)

Kebab

n = 29 (%)

Hamburger

n = 5 (%)

Salmonella spp.

1

1 (2.94)

1 (3.44)

0 (0.00)

2

1 (2.94)

1 (3.44)

0 (0.00)

3

1 (2.94)

1 (3.44)

0 (0.00)

4

9 (26.47)

7 (24.13)

2 (40.00)

5

8 (23.52)

5 (17.24)

3 (60.00)

6

10 (29.41)

10 (34.48)

0 (0.00)

7

2 (5.88)

2 (6.89)

0 (0.00)

8

2 (5.88)

2 (6.89)

0 (0.00)

No. of antibiotics

Overall

n = 29 (%)

Kebab

n = 18 (%)

Hamburger

n = 11 (%)

Staphylococcus aureus

1

0 (0.00)

0 (0.00)

0 (0.00)

2

0 (0.00)

0 (0.00)

0 (0.00)

3

4 (13.79)

1 (5.55)

3 (27.27)

4

7 (24.13)

5 (27.77)

2 (18.18)

5

4 (13.79)

3 (16.66)

1 (9.09)

6

8 (27.58)

5 (6.25)

3 (27.27)

7

6 (20.68)

4 (22.22)

2 (18.18)

8

0 (0.00)

0 (0.00)

0 (0.00)