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Table 3 Antimicrobial susceptibility pattern of E. coli O157:H7 isolates (n = 39) to10 selected antimicrobial agents

From: Escherichia coli O157:H7 in Raw Meat in Addis Ababa, Ethiopia: Prevalence at an Abattoir and Retailers and Antimicrobial Susceptibility

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)
  1. See Table 2 for key abbreviations; S = Sensitive, I = Intermediate, R = Resistant.