Table 1.
Antimicrobial sensitivity pattern of Staphylococcus aureus isolated from different food material samples.
| Isolates | Pattern | Antibiotics | |||
|---|---|---|---|---|---|
| Gentamicin (10 mg) | Ciprofloxacin (5 mg) | Oxacillin (5 mg) | Vancomycin (30 mg) | ||
| Meat | Sensitive | 26 (86.7%) | 30 (100%) | 28 (93.4%) | 25 (83.3%) |
| Resistant | 4 (13.3%) | 0 (0%) | 2 (6.6%) | 5 (16.7%) | |
|
| |||||
| Cheese | Sensitive | 20 (100%) | 20 (100%) | 19 (95%) | 17 (85%) |
| Resistant | 0 (0%) | 0 (0%) | 1 (5%) | 3 (15%) | |
|
| |||||
| Fish | Sensitive | 24 (100%) | 100 (100%) | 22 (92%) | 22 (92%) |
| Resistant | 0 (0%) | 0 (0%) | 2 (8%) | 2 (8%) | |
|
| |||||
| Milk | Sensitive | 55 (87.3%) | 62 (98.4%) | 53 (84%) | 41 (65%) |
| Resistant | 8 (12.7%) | 1 (1.6%) | 10 (16%) | 22 (35%) | |
|
| |||||
| Total | 137 | 137 | 137 | 137 | |