Population Structure and Oxacillin Resistance of Staphylococcus aureus from Pigs and Pork Meat in South-West of Poland

Table 1

spa types of S. aureus isolates from pig nasal swabs and pork meat derived from slaughterhouses S1 and S2 in 2011.

Sampling	Nasal swabs			Pork meat
	Number of samples	Number of isolates	spa types ()	Number of samples	Number of isolates	spa types ()
S. aureus isolates from S1
Sampling I	101	44	t318 (29), t034 (7), t1430 (3), t091 (2), t7568 (1), t4309 (1), t8588 (1)	95	32	t091 (12), t084 (12), t4309 (3), t273 (1), t499 (2), t015 (1), t118 (1)
Sampling II	101	19	t021 (15), t318 (3), t034 (1)	65	11	t091 (7), t084 (2), t273 (2)
Sampling III	100	0	—	Not tested	0	—
Sampling IV	100	2	t1334 (2)	36	0	—
Total	402	65		196	43
S. aureus isolates from S2
Sampling I	100	1	t252 (1)	50	21	t091 (6), t084 (4), t034 (2), t499 (2), t156 (1), t289 (1), t304 (1), t346 (1), t519 (1), t1491 (1), t3358 (1)
Sampling II	100	3	t12950 (2), t1430 (1)	50	22	t084 (6), t1491 (5), t091 (4), t3478 (2), t034 (1), t127 (1), t267 (1), t337 (1), t499 (1)
Total	200	4		100	43