Ciprofloxacin susceptibility reduction of Salmonella strains isolated from outbreaks

The antimicrobial susceptibility of 212 Salmonella strains isolated from patients and foods was evaluated and 45% were found to be resistant to nalidixic acid. Nalidixic acid resistant strains showed a higher minimal inhibitory concentration for ciprofloxacin than sensitive strains. During the study...

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Autores principales: Souza, Roberta B., Ferrari, Rafaela G., Magnani, Marciane, Kottwitz, Luciana B. M., Alcocer, Iliana, Tognim, Maria Cristina B., Oliveira, Tereza C. R. M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Sociedade Brasileira de Microbiologia 2010
Materias:
Food Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3768671/
https://www.ncbi.nlm.nih.gov/pubmed/24031522
http://dx.doi.org/10.1590/S1517-838220100002000033
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author Souza, Roberta B.
Ferrari, Rafaela G.
Magnani, Marciane
Kottwitz, Luciana B. M.
Alcocer, Iliana
Tognim, Maria Cristina B.
Oliveira, Tereza C. R. M.
author_facet Souza, Roberta B.
Ferrari, Rafaela G.
Magnani, Marciane
Kottwitz, Luciana B. M.
Alcocer, Iliana
Tognim, Maria Cristina B.
Oliveira, Tereza C. R. M.
author_sort Souza, Roberta B.
collection PubMed
description The antimicrobial susceptibility of 212 Salmonella strains isolated from patients and foods was evaluated and 45% were found to be resistant to nalidixic acid. Nalidixic acid resistant strains showed a higher minimal inhibitory concentration for ciprofloxacin than sensitive strains. During the study an increase of strains with reduced susceptibility to ciprofloxacin was also observed.
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spelling pubmed-37686712013-09-12 Ciprofloxacin susceptibility reduction of Salmonella strains isolated from outbreaks Souza, Roberta B. Ferrari, Rafaela G. Magnani, Marciane Kottwitz, Luciana B. M. Alcocer, Iliana Tognim, Maria Cristina B. Oliveira, Tereza C. R. M. Braz J Microbiol Food Microbiology The antimicrobial susceptibility of 212 Salmonella strains isolated from patients and foods was evaluated and 45% were found to be resistant to nalidixic acid. Nalidixic acid resistant strains showed a higher minimal inhibitory concentration for ciprofloxacin than sensitive strains. During the study an increase of strains with reduced susceptibility to ciprofloxacin was also observed. Sociedade Brasileira de Microbiologia 2010 2010-06-01 /pmc/articles/PMC3768671/ /pubmed/24031522 http://dx.doi.org/10.1590/S1517-838220100002000033 Text en © Sociedade Brasileira de Microbiologia http://creativecommons.org/licenses/by-nc/3.0/ All the content of the journal, except where otherwise noted, is licensed under a Creative Commons License
spellingShingle Food Microbiology
Souza, Roberta B.
Ferrari, Rafaela G.
Magnani, Marciane
Kottwitz, Luciana B. M.
Alcocer, Iliana
Tognim, Maria Cristina B.
Oliveira, Tereza C. R. M.
Ciprofloxacin susceptibility reduction of Salmonella strains isolated from outbreaks
title Ciprofloxacin susceptibility reduction of Salmonella strains isolated from outbreaks
title_full Ciprofloxacin susceptibility reduction of Salmonella strains isolated from outbreaks
title_fullStr Ciprofloxacin susceptibility reduction of Salmonella strains isolated from outbreaks
title_full_unstemmed Ciprofloxacin susceptibility reduction of Salmonella strains isolated from outbreaks
title_short Ciprofloxacin susceptibility reduction of Salmonella strains isolated from outbreaks
title_sort ciprofloxacin susceptibility reduction of salmonella strains isolated from outbreaks
topic Food Microbiology
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3768671/
https://www.ncbi.nlm.nih.gov/pubmed/24031522
http://dx.doi.org/10.1590/S1517-838220100002000033
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