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Antimicrobial-resistant Campylobacter species from retail raw meats
Beilei Ge1, David G White, Patrick F McDermott
1Department of Nutrition and Food Science, University of Maryland, College Park, MD 20742, USA.
Applied and Environmental Microbiology
|May 7, 2003
Abstract:
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.