Prevalence and Antibiotic Resistance of Listeria monocytogenes Isolated from Ready-to-Eat Foods in Turkey

Table 2

Antibiotic susceptibility and resistance (%) of L. monocytogenes strains isolated from RTE foods.

Antimicrobial agent^a	Listeria monocytogenes strains (n : 17)
	S		I		R
	n	%	n	%	n	%
Penicillin G	—^c	—	—	—	17	100
Oxacillin	—	—	1	5.9	16	94.1
Ampicillin	—	—	—	—	17	100
Amoxicillin/clavulanic acid	8	47.0	—	—	9	53.0
Erythromycin	—	—	17	100	—	—
Clarithromycin	8	47.0	9	53.0	—	—
Tetracycline	16	94.1	—	—	1	5.9
Ciprofloxacin	—	—	11	64.7	6	35.3
Levofloxacin	1	5.9	4	23.5	12	70.6
Nalidixic acid	—	—	—	—	17	100
Linezolid	—	—	—	—	17	100
Kanamycin	—	—	4	23.5	13	76.5
Streptomycin	14	82.4	3	17.6	—	—
Gentamicin	12	70.6	5	29.4	—	—
Vancomycin	17	100	—	—	—	—
Teicoplanin	1	5.9	5	29.4	11	64.7
Meropenem	16	94.1	—	—	1	5.9
Imipenem	17	100	—	—	—	—
Clindamycin	—	—	—	—	17	100
Trimethoprim	10	58.8	7	41.2	—	—
Trimethoprim/sulfamethoxazole	10	58.8	4	23.5	3	17.7
Chloramphenicol	17	100	—	—	—	—
Rifampicin	1	5.8	8	47.1	8	47.1

^aThe diameters of the zones were compared with the diameters of the Clinic Laboratory Standards Institute (CLSI 2011). ^bS, susceptible; I, intermediate resistant; R, resistant. ^cNot detected.