Molecular Serotyping and Antibiotic Resistance Patterns of Escherichia coli Isolated in Hospital Catering Service in Morocco

Table 4

Prevalence of antibiotic resistance.

	Samples	Prevalence of phenotypic resistance (%)								MBL		ESBL
		AMP	AMC	CN	SXT	NA	IPM	CAZ	CFM	P	N
Food samples	Raw meats	100	100	53.3	46.7	53.3	60	53.3	60	33.3	66.7	ND
	Raw vegetables	100	100	42.9	42.9	85.7	14.3	57.1	57.1	ND		ND
	Hot meals	100	100	75	25	50	75	50	75	25	75	ND
	Salads	100	100	46.7	66.7	60	46.7	46.7	40	20	80	ND
	Pastries	100	100	50	0	100	100	0	50	ND		ND
Food contact surfaces	Chopping meat devise	100	100	58.3	50	50	58.3	50	50	25	75	ND
	Knives	100	100	100	50	50	50	100	100	ND		ND
	Weighing machine	100	100	0	0	0	0	50	50	ND		ND
	Sink	100	100	100	0	71.4	85.7	57.7	71.4	28.6	71.4	ND
	Recipient	100	100	0	100	100	100	33.3	50	ND		ND
	Baking worktops	100	100	0	0	0	0	0	0	ND		ND
	Serving meals worktops	100	100	50	50	50	75	50	100	ND		ND
	Raw meat cutting boards	100	100	69.2	46.2	65.4	50	50	50	23.1	96.1	ND
	Vegetables cutting boards	100	100	50	50	100	50	50	50	ND		ND
Hand carriage		100	100	100	55.6	88.9	77.8	94.4	88.9	38.9	61.1	ND
Total		100	100	100	35.54	61.62	51	49.5	59.49	27.7	72.3	ND

ATB: antibiotic; ND: not detected; P: positive; N: negative; AMP: ampicillin; CN: gentamicin; SXT: trimethoprim-sulfamethoxazole; NA: nalidixic acid; IPM: imipenem; CAZ: ceftazidime; CFM: cefotaxime; MBL: metallo-beta-lactamases; and ESBL: extended-spectrum beta-lactamases.