Antimicrobial-resistant Campylobacter species from retail raw meats.
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ABSTRACT:
SUBMITTER: Ge B
PROVIDER: S-EPMC154538 | biostudies-literature | 2003 May
REPOSITORIES: biostudies-literature
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Antimicrobial-resistant Campylobacter species from retail raw meats.
Ge Beilei B White David G DG McDermott Patrick F PF Girard Webb W Zhao Shaohua S Hubert Susannan S Meng Jianghong J
Applied and environmental microbiology 20030501 5
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. ...[more]
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