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Table 7 Prevalence of antibiotic-resistance genes in the selected foodborne bacterial isolated from kebab and hamburger samples

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

Pathogenic bacteria   No. of positive samples for target genes
  blaSHV blaZ blaTEM mecA
E. coli Overall
n = 59
14 (23.72%) - a 31 (52.54%)
Kebab
n = 35
7 (20.00%) 18 (51.42%)
Hamburger
n = 24
7 (29.16%) 13 (54.16%)
Salmonella spp. Overall
n = 34
10 (29.41%) 15 (44.11%)
Kebab
n = 29
8 (27.58%) 12 (41.37%)
Hamburger
n = 5
2 (40.00%) 3 (60.00%)
L. monocytogenes Overall
n = 36
10 (27.27%)
Kebab
n = 25
8 (32.00%)
Hamburger
n = 11
2 (18.18%)
S. aureus Overall
n = 29
5 (17.24%) 16 (55.17%)
Kebab
n = 18
3 (16.66%) 10 (55.55%)
Hamburger
n = 11
2 (18.18%) 6 (54.54%)
  1. aNot detected