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Table 1 Distribution and Percentage Antimicrobial Resistance of Coagulase-Negative Staphylococci from Fermented Food Samples

From: Antimicrobial resistance in coagulase-negative staphylococci from Nigerian traditional fermented foods

Antibiotics

% Resistance of CoNS from foods

 Total

Iru

Ogi

Nono

Kindirmo

Kunu zaki

Wara

 

(255)

n = 58

n = 28

n = 44

n = 66

n = 27

n = 32

Ampicillin

221 (86.7%)

50 (86.2%)

21 (75%)

39 (88.6%)

61 (92.4%)

20 (74.1%)

30 (93.8%)

Trimethoprim–sulfamethoxazole

191 (74.9%)

49 (84.5%)

18 (64.3%)

31 (70.5%)

48 (72.7%)

18 (66.7%)

27 (84.4%)

Amoxicillin–clavulanic acid

134 (52.5%)

35 (60.3%)

17 (60.7%)

26 (59.1%)

29 (43.9%)

8 (29.6%)

19 (59.4%)

Cefotaxime

9 (3.5%)

2 (3.4%)

0 (0%)

3 (6.8%)

2 (3.0%)

1 (3.7%)

1 (3.1%)

Oxacillin

91 (35.7%)

17 (29.3%)

12 (42.9%)

18 (40.9%)

21 (31.8%)

9 (33.3%)

14 (43.8%)

Ciprofloxacin

61 (23.9%)

12 (20.7%)

3 (10.7%)

10 (22.7%)

18 (27.3%)

5 (18.5%)

13 (40.6%)

Erythromycin

40 (15.7%)

8 (13.8%)

2 (7.1%)

10 (22.7%)

11 (16.7%)

0 (0%)

9 (28.1%)

Gentamicin

29 (11.4%)

4 (6.9%)

2 (7.1%)

9 (20.5%)

7 (16.7%)

0 (0%)

7 (21.9%)

Ofloxacin

18 (7.1%)

2 (3.4%)

1 (3.6%)

4 (9.1%)

4 (6.1%)

1 (3.7%)

6 (18.8%)