Antibiotic-Resistant Gram Negative Bacilli in Meals Delivered at a General Hospital, Italy

Table 1

Frequency of resistance, intermediate susceptibility, and susceptibility to the antibacterial drugs tested in fermenters and nonfermenters.

	Amc^∗§		Caz^∗		Cro^∗		Ctx^∗		Na		Cip^∗		Cn		Net^∗		Te^∗
	F	NF	F	NF	F	NF	F	NF	F	NF	F	NF	F	NF	F	NF	F	NF
S (%)	29.4	7.2	96.1	78.3	94.1	20.0	94.1	8.4	0	15.7	74.5	98.8	96.1	91.6	100	88.0	37.3	67.5
I (%)	17.7	4.8	0.0	6.0	2.0	50.6	0.0	41.0	13.7	2.4	13.7	0.0	0.0	0.0	0.0	1.2	3.9	22.9
R (%)	52.9	88.0	3.9	15.7	3.9	25.3	5.9	50.6	86.3	81.9	11.8	1.2	3.9	8.4	0.0	10.8	58.8	9.6

^∗𝑃<.05 § See Materials and Methods, Antibiotic susceptibility testing. S = susceptible; I = intermediately susceptible; R = resistant. F = fermenters; NF = non-fermenters.