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

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

Food borne pathogens No. of antibiotics Overall
n = 59 (%)
Kebab
n = 35 (%)
Hamburger
n = 24 (%)
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)