Table 3 Antimicrobial susceptibility pattern of E. coli O157:H7 isolates (n = 39) to10 selected antimicrobial agents
Antimicrobial used | Type of raw meat andE. coliO157:H7 isolates | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
Beef (n = 17) | Sheep meat (n = 12) | Goat meat (n = 10) | Total (n = 39) | |||||||||
S | I | R | S | I | R | S | I | R | S | I | R | |
№ (%) | № (%) | № (%) | № (%) | № (%) | № (%) | № (%) | № (%) | № (%) | № (%) | № (%) | № (%) | |
AK | 10(58.8) | 0(0) | 7(41.2) | 10(83.6) | 0(0) | 2(16.6) | 7(70) | 0(0) | 3(30) | 27(69.3) | 0(0) | 12(30.9) |
AMC | 17(100) | 0(0) | 0(0) | 9(75) | 0(0) | 3(25) | 10(100) | 0(0) | 0(0) | 36(92.3) | 0(0) | 3(7.7) |
CRO | 17(100) | 0(0) | 0(0) | 12(100) | 0(0) | 0(0) | 6(60) | 4(40) | 0(0) | 39(100) | 0(0) | 0(0) |
KF | 15(88.2) | 2(11.8) | 0(0) | 7(58.3) | 0(0) | 5(41.7) | 10(100) | 0(0) | 0(0) | 32(82.1) | 2(5.1) | 5(12.8) |
C | 17(100) | 0(0) | 0(0) | 12(100) | 0(0) | 0(0) | 10(100) | 0(0) | 0(0) | 39(100) | 0(0) | 0(0) |
CIP | 13(76.5) | 0(0) | 4(23.5) | 9(75) | 0(0) | 3(25) | 6(60) | 4(40) | 0(0) | 28(71.8) | 4(10.3) | 7(17.9) |
NA | 17(100) | 0(0) | 0(0) | 10(83.6) | 2(16.4) | 0(0) | 4(40) | 4(40) | 2(20) | 31(79.5) | 6(15.4) | 2(5.1) |
S | 4(23.5) | 7(4.1) | 6(35.3) | 11(91.6) | 0(0) | 1(8.4) | 4(40) | 0(0) | 6(60) | 19(48.7) | 7(17.9) | 13(33.4) |
TE | 17(100) | 0(0) | 0(0) | 12(100) | 0(0) | 0(0) | 8(80) | 2(20) | 2(20) | 37(94.9) | 0(0) | 2(5.1) |
SXT | 17(100) | 0(0) | 0(0) | 12(100) | 0(0) | 0(0) | 10(100) | 0(0) | 0(0) | 39(100) | 0(0) | 0(0) |