Table 3. Minimum Inhibitor Concentration (MIC) values of Clostridium difficile strains isolated from meat products.
| Antibiotic | AMP | AMC | DA | IPM | MTZ | TE | VA | CTX |
|---|---|---|---|---|---|---|---|---|
| Concentration (μg/mL) | 256–0.015 | 256–0.015 | 256–0.015 | 32–0.002 | 256–0.015 | 256–0.015 | 256–0.015 | 256–0.015 |
| MIC breakpoints (μg/mL) | ≤0.5–1–≥2 | ≤4/2–8/4–16/8 | ≤2–4–≥8 | ≤4–8–≥16 | ≤8–16–≥32 | ≤4–8–≥16 | ≤2–>2 | ≤16–32–≥64 |
| References | ||||||||
|---|---|---|---|---|---|---|---|---|
| CLSI 2018 | CLSI 2018 | CLSI 2018 | CLSI 2018 | CLSI 2018 | CLSI 2018 | EUCAST 2019 | CLSI 2018 | |
| Samples | ||||||||
| UM 5 | 0.50 (S) | 0.50 (S) | 4.00 (I) | ≥16 (R) | 0.25 (S) | 0.015 (S) | 1.00 (S) | ≥64 (R) |
| SA 20 | 0.50 (S) | 0.50 (S) | 2.00 (S) | ≥16 (R) | 0.06 (S) | 0.015 (S) | 1.00 (S) | ≥64 (R) |
| SA 21 | 1.00 (I) | 0.12 (S) | 4.00 (I) | ≥16 (R) | ≥32 (R) | 0.060 (S) | 1.00 (S) | ≥64 (R) |
| SA 22 | 0.50 (S) | 0.50 (S) | 1.00 (S) | ≥16 (R) | 0.12 (S) | 0.015 (S) | 2.00 (S) | ≥64 (R) |
| SA 25 | 0.03 (S) | 0.03 (S) | 0.25 (S) | ≥16 (R) | 0.01 (S) | 0.015 (S) | 1.00 (S) | ≥64 (R) |
| SA 26 | 1.00 (I) | 0.50 (S) | 4.00 (I) | ≥16 (R) | 0.06 (S) | 0.015 (S) | 2.00 (S) | ≥64 (R) |
| SA 27 | 1.00 (I) | 0.50 (S) | 2.00 (S) | ≥16 (R) | 0.25 (S) | 0.015 (S) | 1.00 (S) | ≥64 (R) |
| SA 29 | 1.00 (I) | 0.50 (S) | 1.00 (S) | ≥16 (R) | 0.12 (S) | 0.015 (S) | 1.00 (S) | ≥64 (R) |
| SA 31 | 2.00 (R) | 1.00 (S) | 4.00 (I) | ≥16 (R) | 0.25 (S) | 0.030 (S) | 1.00 (S) | ≥64 (R) |
| SA 32 | 0.50 (S) | 0.25 (S) | 1.00 (S) | ≥16 (R) | 0.12 (S) | 0.015 (S) | 1.00 (S) | ≥64 (R) |
| SA 33 | 0.50 (S) | 0.06 (S) | 2.00 (S) | ≥16 (R) | 0.12 (S) | 0.015 (S) | 1.00 (S) | ≥64 (R) |
| SA 38 | 0.50 (S) | 0.50 (S) | 2.00 (S) | ≥16 (R) | 0.12 (S) | 0.030 (S) | 1.00 (S) | ≥64 (R) |
| SA 39 | 0.25 (S) | 0.06 (S) | 2.00 (S) | ≥16 (R) | 0.03 (S) | 0.060 (S) | 0.50 (S) | ≥64 (R) |
| SA 40 | 0.12 (S) | 0.12 (S) | 2.00 (S) | ≥16 (R) | 0.06 (S) | 0.030 (S) | 0.50 (S) | ≥64 (R) |
| SA 41 | 1.00 (I) | 0.25 (S) | 2.00 (S) | ≥16 (R) | 0.25 (S) | 0.030 (S) | 1.00 (S) | ≥64 (R) |
| SA 42 | 2.00 (R) | 0.25 (S) | 4.00 (I) | ≥16 (R) | 0.12 (S) | 0.015 (S) | 1.00 (S) | ≥64 (R) |
| SA 43 | 1.00 (I) | 0.25 (S) | 4.00 (I) | ≥16 (R) | 0.03 (S) | 0.030 (S) | 1.00 (S) | ≥64 (R) |
| SA 47 | 1.00 (I) | 0.50 (S) | 1.00 (S) | ≥16 (R) | 0.12 (S) | 0.015 (S) | 1.00 (S) | ≥64 (R) |
| SAU 25 | 1.00 (I) | 0.25 (S) | 2.00 (S) | ≥16 (R) | 0.25 (S) | 0.015 (S) | 0.50 (S) | ≥64 (R) |
| SU 18 | 1.00 (I) | 0.50 (S) | 0.50 (S) | ≥16 (R) | 0.03 (S) | 0.015 (S) | 1.00 (S) | ≥64 (R) |
| SU 22 | 1.00 (I) | 1.00 (S) | 2.00 (S) | ≥16 (R) | 0.03 (S) | 0.030 (S) | 1.00 (S) | ≥64 (R) |
| SU 23 | 2.00 (R) | 0.12 (S) | 1.00 (S) | ≥16 (R) | 0.06 (S) | 0.015 (S) | 1.00 (S) | ≥64 (R) |
AMP, ampicillin; AMC, amoxycillin/clavulanic acid; DA, clindamycin; IPM, imipenem; TE, tetracycline; VA, vancomycin; CTX, cefotaxime; CLSI, Clinical and Laboratory Standards Institute; EUCAST, European Committee on Antimicrobial Susceptibility Testing; UM, uncooked meatball; SA, salami; SAU, sausage; SU, sucuk; (S), sensitive; (I), intermediate; (R), resistance.