Table 2.
Antibiotic resistance and major determinants in staphylococci from RTE foods.
| Resistance rates in Staphylococcus speciesb (Major determinant)c | |||||||
|---|---|---|---|---|---|---|---|
|
|
|||||||
| S. aureus (n = 111) | S. saprophyticus (n = 202) | S. warneri (n = 113) | S. epidermidis (n = 91) | S. sciuri (n = 84) | S. xylosus (n = 83) | S. pasteuri (n = 41) | |
| Antibiotics (%) | |||||||
| Oxacillin | 3.6 (mecA) | 5.0 (mecA) | 3.5 (mecA) | 23.1 (mecA) | 2.4 (mecA) | 0 | 2.4 (mecA) |
| Penicillin | 55.0 (blaZ) | 5.9 (blaZ) | 67.3 (blaZ) | 78.0 (blaZ) | 2.4 (N.D.)d | 3.6 (blaZ) | 61.0 (blaZ) |
| Tetracycline | 31.5 (tetK) | 22.8 (tetK) | 18.6 (tetK) | 24.2 (tetK) | 15.5 (tetK) | 27.7 (tetK) | 17.1 (tetK) |
| Erythromycin | 10.8 (msrA/B) | 6.9 (msrA/B) | 26.5 (msrA/B) | 31.9 (msrA/B) | 1.2 (ermA) | 4.8 (msrA/B) | 17.1 (msrA/B) |
| Gentamicin | 9.0 (aacA-aphD) | 0 | 20.4 (aacA-aphD) | 20.9 (aacA-aphD) | 0 | 1.2 (aacA-aphD) | 7.3 (aacA-aphD) |
| Fusidic acid | 1.8 (fusC) | 93.6 (fusD) | 0.9 (fusB) | 14.3 (fusB) | 98.8 (novel) | 78.3 (novel) | 0 |
| Trimethoprim/sulfamethoxazole | 0.9 (dfrG) | 3.5 (dfrG) | 0 | 12.1 (dfrA) | 1.2 (dfrG) | 4.8 (dfrG) | 0 |
| Rate of resistant to at least one antibiotic (%) | 58.6 | 96.5 | 87.6 | 84.6 | 100.0 | 84.3 | 61.0 |
| Multidrug resistant ratea (%) | 13.5 | 5.4 | 9.7 | 26.4 | 2.4 | 6.0 | 4.9 |
a
Isolates resistant to 3 or more antibiotic class.
b
Only CoNS species with > 10% of prevalence in any of RTE food categories were listed.
c
The details of antibiotic resistance determinants were listed in Supplementary Table 4.
d
Two isolates displayed resistant to both penicillin and oxacillin, but only mecA was found.