Table 2: Antimicrobial resistance properties of Enterobacteriaceae isolates from samples.

AntimicrobialsEscherichia coliKlebsiella spp.Salmonella spp.Citrobacter spp.Proteus spp.
Buffalo meat Chicken meat Buffalo meat Chicken meat Buffalo meat Chicken meat Buffalo meat Chicken meat Buffalo meat Chicken meat
(n=24)(n=33)(n=25)(n= 24)(n=6)(n=6)(n=8)(n=11)(n=4)(n=5)

Amoxicillin4 (16.6%)23 (69.6%)16 (64.0%)19 (79.1%)0(0.0%)1(16.6%)2 (25.0%)6(54.5%)1 (25.0%)3 (60.0%)
Ceftazidime0(0.0%)1(3.0%)0(0.0%)2 (8.3%)0(0.0%)0(0.0%)0(0.0%)0(0.0%)0(0.0%)1 (25.0%)
Gentamicin3(12.5%)8 (24.2%)0(0.0%)1 (4.1%)0(0.0%)0(0.0%)0(0.0%)0(0.0%)0(0.0%)2 (40.0%)
Tetracycline10(41.6%)20 (60.6%)3 (12.0%)10 (41.6%)0(0.0%)0(0.0%)0(0.0%)2 (18.1%)1 (25.0%)3 (60.0%)
Nitrofurantoin0(0.0%)3 (9.0%)4 (16.0%)2 (8.3%)0(0.0%)0(0.0%)0(0.0%)0(0.0%)1 (25.0%)2 (40.0%)
Cotrimoxazole4 (16.6%)14 (42.4%)1 (4.0%)7 (29.1%)0(0.0%)0(0.0%)0(0.0%)1 (9.0%)1 (25.0%)4 (80.0%)
Nalidixic acid2 (8.3%)18 (54.5%)0(0.0%)8 (33.3%)0(0.0%)0(0.0%)0(0.0%)1 (9.0%)3(75.0%)3 (60.0%)