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Characteristics of BORSA isolates from pig nasal swabs and pork meat.
| Oxacillin concentration permitting bacterial growth | Nasal swabs | Pork meat | ||
|---|---|---|---|---|
| spa type | Number of isolates | spa type | Number of isolates | |
| 4 μg/mL | t034 | 1 | t091 | 2 |
|
| ||||
| 3 μg/mL | t034 | 6 | t091 | 6 |
| t011 | 1 | t034 | 1 | |
| t8588 | 1 | t13074 | 1 | |
| t337 | 1 | |||
|
| ||||
| 2 μg/mL | t034 | 11 | t12954 | 4 |
| t318 | 1 | t273 | 2 | |
| t337 | 4 | t1491 | 1 | |
| t026 | 1 | t034 | 1 | |
| t1334 | 1 | t127 | 1 | |
| t1187 | 1 | |||
| t13074 | 1 | |||
|
| ||||
| Total 28 | Total 21 | |||
