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Applied and Environmental Microbiology, May 2003, p. 3005-3007, Vol. 69, No. 5
0099-2240/03/$08.00+0     DOI: 10.1128/AEM.69.5.3005-3007.2003
Copyright © 2003, American Society for Microbiology. All Rights Reserved.

Antimicrobial-Resistant Campylobacter Species from Retail Raw Meats

Beilei Ge,1 David G. White,2 Patrick F. McDermott,2 Webb Girard,1 Shaohua Zhao,2 Susannan Hubert,2 and Jianghong Meng1*

Department of Nutrition and Food Science, University of Maryland, College Park, Maryland 20742,1 Division of Animal and Food Microbiology, Office of Research, Center for Veterinary Medicine, Food and Drug Administration, Laurel, Maryland 207082

Received 16 October 2002/ Accepted 13 February 2003

The antimicrobial susceptibilities of 378 Campylobacter isolates were determined. Resistance to tetracycline was the most common (82%), followed by resistance to doxycycline (77%), erythromycin (54%), nalidixic acid (41%), and ciprofloxacin (35%). Campylobacter coli displayed significantly higher rates of resistance to ciprofloxacin and erythromycin than Campylobacter jejuni, and Campylobacter isolates from turkey meat showed a greater resistance than those from chicken meat.

* Corresponding author. Mailing address: Department of Nutrition and Food Science, University of Maryland, College Park, MD 20742. Phone: (301) 405-1399. Fax: (301) 314-3313. E-mail: jm332{at}umail.umd.edu.

Applied and Environmental Microbiology, May 2003, p. 3005-3007, Vol. 69, No. 5
0099-2240/03/$08.00+0     DOI: 10.1128/AEM.69.5.3005-3007.2003
Copyright © 2003, American Society for Microbiology. All Rights Reserved.



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