Research Article
Population Structure and Oxacillin Resistance of Staphylococcus aureus from Pigs and Pork Meat in South-West of Poland
Table 4
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 |
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