Open AccessAntimicrobial-Resistant Campylobacter Species from Retail Raw Meats
Author(s) -
Beilei Ge,
David G. White,
Patrick F. McDermott,
Webb Girard,
Shaohua Zhao,
Susannan Hubert,
Jianghong Meng
Publication year - 2003
Publication title -
applied and environmental microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.552
H-Index - 324
eISSN - 1070-6291
pISSN - 0099-2240
DOI - 10.1128/aem.69.5.3005-3007.2003
Subject(s) - nalidixic acid , campylobacter , ciprofloxacin , tetracycline , erythromycin , campylobacter jejuni , campylobacter coli , antimicrobial , biology , antibiotic resistance , microbiology and biotechnology , campylobacteriosis , antibiotics , bacteria , genetics
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.