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. 2003 Dec;69(12):7153–7160. doi: 10.1128/AEM.69.12.7153-7160.2003

TABLE 3.

Antimicrobial resistance profiles of E. faecium and E. faecalis isolates from retail meats

Antimicrobial and meat class Resistance breakpointa,b E. faecium (n = 825c)
E. faecalis (n = 388g)
MIC50a MIC90a Rangea % Resistant MIC50a MIC90a Rangea % Resistant
Bacitracin >64
    Turkey >128 >128 ≤8->128 96d,e >128 >128 32->128 84d,e
    Chicken >128 >128 ≤8->128 98 >128 >128 64->128 90
    Pork 128 >128 ≤8->128 72 128 >128 ≤8->128 68
    Beef >128 >128 ≤8->128 88 128 >128 32->128 73
Bambermycin >8
    Turkey >32 >32 ≤1->32 100e 2 4 ≤1-4 0e
    Chicken >32 >32 16->32 100 2 4 ≤1->32 2.0
    Pork >32 >32 2->32 99 2 4 ≤1->32 1.9
    Beef >32 >32 >32 100 2 4 ≤1-8 0
Chloramphenicol >16
    Turkey 8 16 ≤2->32 0.9 8 8 8-16 0
    Chicken 8 8 4->32 0.4 8 8 8-16 0
    Pork 8 8 8-32 0.9 8 8 8->32 3.1
    Beef 8 8 8->32 0.4 8 8 8-16 0
Ciprofloxacin ≥4
    Turkey 2 >4 0.25->4 41d,e 1 2 0.5-2 0e
    Chicken 2 4 0.25->4 22 1 2 0.5-2 0
    Pork 1 2 0.25->4 7.0 1 2 0.5-4 0.6
    Beef 1 4 ≤0.12->4 19 1 2 0.5-2 0
Erythromycin ≥8
    Turkey 8 >8 ≤0.5->8 53d 1 >8 ≤0.5->8 42d
    Chicken 2 >8 ≤0.5->8 20 1 >8 0.5->8 33
    Pork 2 4 ≤0.5->8 9.6 ≤0.5 2 ≤0.5->8 8.1
    Beef 2 4 ≤0.5->8 8.7 1 2 ≤0.5->8 4.5
Lincomycin NAf
    Turkey >32 >32 ≤1->32 NA >32 >32 16->32 NA
    Chicken >32 >32 ≤1->32 NA 32 >32 ≤1->32 NA
    Pork 8 32 ≤1->32 NA 32 >32 ≤1->32 NA
    Beef 16 32 ≤1->32 NA 32 >32 4->32 NA
Linezolid ≥8
    Turkey 2 4 ≤0.5-4 0 2 2 1-4 0
    Chicken 2 4 ≤0.5-4 0 2 2 2-4 0
    Pork 2 4 ≤0.5-4 0 2 2 ≤0.5-4 0
    Beef 4 4 ≤0.5-4 0 2 2 2 0
Nitrofurantoin ≥128
    Turkey 64 128 8->128 50e 16 32 8-128 5.5e
    Chicken 128 >128 16->128 55 16 16 8-64 0
    Pork 64 128 16->128 41 16 16 8-64 0
    Beef 128 128 32->128 51 16 16 8-64 0
Penicillin >8
    Turkey 16 >16 ≤0.5->16 54d,e 4 4 2-8 0e
    Chicken 4 >16 ≤0.5->16 23 4 4 2-4 0
    Pork 2 8 ≤0.5->16 4.4 4 4 2-16 0.6
    Beef 4 8 ≤0.5->16 2.8 4 4 2-8 0
Q-D ≥4
    Turkey 4 32 ≤1-32 54d,e 8 8 4-16 100e
    Chicken 2 16 ≤1-32 27 8 8 ≤1-16 96
    Pork 2 2 ≤1-8 8.8 8 8 ≤1-16 95
    Beef 2 4 ≤1-16 18 8 8 ≤1-16 97
Salinomycin >8
    Turkey 2 8 ≤1-8 0 ≤1 4 ≤1-8 0
    Chicken 4 8 ≤1-16 1.2 2 4 ≤1-16 2.0
    Pork 2 2 ≤1-4 0 ≤1 ≤1 ≤1-2 0
    Beef 2 2 ≤1-8 0 ≤1 2 ≤1-4 0/PICK>
Tetracycline >8
    Turkey >32 >32 ≤4->32 87d,e >32 >32 ≤4->32 94d,e
    Chicken ≤4 >32 ≤4->32 43 >32 >32 ≤4->32 67
    Pork 32 >32 ≤4->32 60 >32 >32 ≤4->32 89
    Beef ≤4 >32 ≤4->32 39 ≤4 >32 ≤4->32 39
Tylosin >8
    Turkey 8 >32 1->32 37 2 >32 1->32 42
    Chicken 4 >32 1->32 16 2 >32 1->32 33
    Pork 4 8 1->32 7.0 2 4 1->32 8.1
    Beef 8 16 ≤0.25->32 14 2 4 1->32 4.6
a

Expressed in micrograms per milliliter except for bacitracin, for which the units are international units (IU) per milliliter.

b

Resistance breakpoints were those provided by NCCLS for chloramphenicol, ciprofloxacin, erythromycin, linezolid, nitrofurantoin, penicillin, Q-D, and tetracycline (47) and those suggested for the bambermycin and salinomycin (3) and tylosin and bacitracin (4).

c

213, 244, 114, and 254 isolates from turkey, chicken, pork, and beef, respectively.

d

Denotes statistically significant differences among isolates from the different meat types in resistance to the indicated antimicrobial (P < 0.01).

e

Denotes statistically significant differences between E. faecium and E. faecalis isolates in resistance to the indicated antimicrobial (P < 0.01).

f

NA, not applicable (no established NCCLS breakpoint).

g

110, 51, 161, and 66 isolates from turkey, chicken, pork, and beef, respectively.