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

来源：

APPLIED AND ENVIRONMENTAL MICROBIOLOGY | 2003年 / 69卷 / 05期

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.

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页码：3005 / 3007

页数：3

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