Table 1 Percentage resistance (%) of bacteria isolated from RTE foods against commercial antibiotics
Microorganisms | N | COT | CHL | CFX | AMX | AUG | GEN | NIT | ERY | STR |
|---|---|---|---|---|---|---|---|---|---|---|
Staphylococcus aureus | 20 | (14)70 | (12)60 | (5)16.7 | (10)50 | (15)75 | (6)30 | (18)90 | (16)80 | (8)40 |
Escherichia coli | 15 | (10)66.7 | (6)40 | (3)20 | (10)66.7 | (11)73.3 | (10)66.7 | (5)33.3 | (12)80 | (15)100 |
Salmonella enterica | 13 | (10)76.9 | (10)76.9 | (13)100 | (9)69.2 | (6)46.2 | (5)38.5 | (8)61.5 | (12)92.3 | (8)61.5 |
Shigella dysenteriae | 8 | (8)100 | (6)75 | (4)50 | (2)25 | (3)37.5 | (5)62.5 | (6)75 | (6)75 | (2)25 |
Pseudomonas fluorescens | 7 | (5)71.4 | (3)42.9 | (7)100 | (2)28.6 | (5)85.7 | (3)42.9 | (6)85.7 | (7)100 | (4)57.1 |
Klebsiella pneumoniae | 6 | (2)33.3 | (4)66.7 | (2)33.3 | (3)50 | (4)66.7 | (2)33.3 | (3)50 | (5)83.3 | (4)66.7 |
Bacillus cereus | 5 | (3)60 | (5)100 | (2)40 | (0)0 | (4)80 | (3)60 | (4)80 | (3)60 | (4)80 |
Listeria monocytogens | 2 | (2)100 | (2)100 | (1)50 | (2)100 | (1)50 | (1)50 | (2)100 | (2)100 | (1)50 |