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

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%)