Table 3.
Frequency and sources of antibiotic resistant food-borne pathogens.
| Antibiotics | Organism | Percentage of resistant strains | Source of Sample | Reference |
|---|---|---|---|---|
| Ciprofloxacin | C. jejuni | 1111/1997 (55.63%) | Feces/blood (human) | [16] |
| 168/200 (84.0%) | Broiler meat | [129] | ||
| C. Coli | 270/419 (64.44%) | Feces/blood (human) | [16] | |
| 12/27 (44.4%) | Broiler meat | [129] | ||
| S. enteritidis/S. typhimurium | 3/11 (27.27%) | Raw chicken meat | [130] | |
| Erythromycin | C. jejuni | 9/1197 (0.45%) | Feces/blood (human) | [16] |
| 76/200 (38.0%) | Broiler meat | [129] | ||
| C. Coli | 49/419 (9.3%) | Feces/blood (human) | [16] | |
| 9/27 (33.0%) | Broiler meat | [129] | ||
| C. fetus | 1/100 (1%) | Feces/blood (human) | [16] | |
| Tetracycline | C. jejuni | 944/1197 (47.29%) | Feces/blood (human) | [16] |
| 181/200 (90.5%) | Broiler meat | [129] | ||
| C. Coli | 294/419 (70.17%) | Feces/blood (human) | [16] | |
| 17/27 (63.0%) | Broiler meat | [129] | ||
| C. fetus | 17/100 (17%) | Feces/blood (human) | [16] | |
| L. monocytogenes | 9/24 (34.7%) | RTE animal-based foods | [131] | |
| Salmonella spp. | 17/53 (32.1%) | Meat/butcher shops | [131] | |
| S. typhimurium | 9/11 (81.8%) | Meat products | [132] | |
| --- | 22/49 (44.9%) | Danish pigs | [133] | |
| E. coli | 15/48 (31.3%) | – | – | |
| Ampicillin | C. jejuni | 695/1197 (34.80%) | Feces/blood (human) | [16] |
| 13/200 (6.5%) | Broiler meat | [129] | ||
| C. Coli | 124/419 (9.59%) | Feces/blood (human) | [16] | |
| 3/27 (11.1%) | Broiler meat | [129] | ||
| Salmonella spp. | 47/53 (88.7) | Meat/butcher shops | [131] | |
| S.typhimurium | 58/58 (100%) | Chicken farms | [128] | |
| S. enteritidis/S. typhimurium | 8/11 (72.73%) | Raw chicken meat | [130] | |
| E. coli | 13/48 (27.1) | Danish pigs | [133] | |
| Amoxicillin | Salmonella spp. | 35/53 (62.3) | Meat/butcher shops | [131] |
| S. enteritidis/S. typhimurium | 3/8 (3 (27.27) | Raw chicken meat | [130] | |
| Nalidixic acid | L. monocytogenes | 12/24 (50%) | RTE animal-based foods | [131] |
| S. enteritidis | 20/37 (54%) | Meat products | [132] | |
| S. infantis | 11/15 (73.3%) | – | – | |
| S. hadar | 5/7 (71.4%) | – | – | |
| Gentamycin | S. typhimurium | 2/11 (18.2%) | Meat products | [132] |
| Clindamycin | L. monocytogenes | 72/206 (35%) | RTE meat products/surfaces with food contact | [134] |
| Penicillin | L. monocytogenes | 16/24 (66.7%) | RTE animal based foods | [131] |
| S. enteritidis/S. typhimurium | 11/11 (100%) | Raw chicken meat | [130] | |
| Sulfamethoxazole-Trimethoprim | Salmonella spp. | 16/53 (30.2) | Meat/butcher shops | [131] |
| S.typhimurium | 3/58 (5.2%) | Chicken farms | [128] | |
| 26/49 (53.1%) | Danish pigs | [133] | ||
| E. coli | 13/48 (27.1%) | – | ||
| Chloramphenicol | S.typhimurium | 58/58 (100%) | Chicken farms | [128] |
| 2/49 (4.3) | Danish pigs | [133] | ||
| E. coli | 5/48 (10.4) | – | – | |
| Streptomycin | E. coli | 25/48 (52.1%) | Danish pigs | [133] |
| S.typhimurium | 25/49 (51%) | – | – |