Table 4 The distribution of minimum inhibition concentration (MIC) values of AgNPs concentrations against ESBL-producing E. coli isolated from retail meat samples and retail shop workers
Source | No. of sensitive E. coli isolate at different AgNPs concentrations (μg/mL) | ||||||
|---|---|---|---|---|---|---|---|
5 | 2.5 | 1.25 | 0.625 | 0.312 | 0.156 | 0.078 | |
Chickens | 2 | 2 | 0 | 6 | 0 | 0 | 0 |
Ducks | 0 | 3 | 1 | 5 | 0 | 0 | 0 |
Turkey | 0 | 2 | 0 | 3 | 0 | 0 | 0 |
Beef | 3 | 1 | 0 | 9 | 0 | 0 | 0 |
Camel | 0 | 3 | 1 | 4 | 0 | 0 | 0 |
Worker’s hand | 0 | 1 | 2 | 6 | 0 | 0 | 0 |
Worker’s stool | 0 | 0 | 2 | 9 | 0 | 0 | 0 |
Total | 5 | 12 | 6 | 42 | 0 | 0 | 0 |