Antimcrobial-resistant Campylobacter species from retail raw meats

被引:103
作者
Ge, BL
White, DG
McDermott, PF
Girard, W
Zhao, SH
Hubert, S
Meng, JH [1 ]
机构
[1] Univ Maryland, Dept Nutr & Food Sci, College Pk, MD 20742 USA
[2] US FDA, Ctr Vet Med, Res Off, Div Anim & Food Microbiol, Laurel, MD 20708 USA
关键词
D O I
10.1128/AEM.69.5.3005-3007.2003
中图分类号
Q81 [生物工程学(生物技术)]; Q93 [微生物学];
学科分类号
071005 ; 0836 ; 090102 ; 100705 ;
摘要
The antimicrobial susceptibilities of 378 Campylobacter isolates were determined. Resistance to tetracycline was the most common (82%), followed by resistance to doxycycline (77%), erythromycin (54%), nalidixic acid (41%), and ciprofloxacin (35%). Campylobacter coli displayed significantly higher rates of resistance to ciprofloxacin and erythromycin than Campylobacter jejuni, and Campylobacter isolates from turkey meat showed a greater resistance than those from chicken meat.
引用
收藏
页码:3005 / 3007
页数:3
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