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TableĀ 2 Susceptibility of C. jejuni and C. coli strains identified to the different antibiotics used

From: Prevalence and susceptibility to antibiotics from Campylobacter jejuni and Campylobacter coli isolated from chicken meat in southern Benin, West Africa

Families of antibiotics used

Antibiotics used

All strains identified

nā€‰=ā€‰77 (%)

Type of samples

Campylobacter species identified

Local chicken thighs

nā€‰=ā€‰45 (%)

Imported chicken thighs

nā€‰=ā€‰32 (%)

95% CIb

C. jejuni

nā€‰=ā€‰61 (%)

C. coli

nā€‰=ā€‰16 (%)

95% CIb

Ī²-Lactams

AMC

15 (19.5)

10 (22.2)

5 (15.6)

0.4ā€“6.4

12 (19.7)

3 (18.8)

0.1ā€“4.3

AMP

55 (71.4)

31 (68.9)

24 (75.0)

0.2ā€“2.3

49a (80.3)

6a (37.5)

0.0ā€“0.6

Fluoroquinolones

CIP

56 (72.7)

35 (77.8)

21 (65.6)

0.6ā€“5.7

42 (68.9)

14 (87.5)

0.6ā€“31.1

Macrolides

E

9 (11.7)

6 (13.3)

3 (9.4)

0.3ā€“10.0

3a (4.9)

6a (37.5)

2.0ā€“79.6

Tetracycline

TE

55 (71.4)

33 (73.3)

22 (68.8)

0.4ā€“3.8

40a (65.6)

15a (93.8)

1.0ā€“346.5

Aminoglycosides

GM

6 (7.8)

3 (6.7)

3 (9.4)

0.1ā€“5.5

4 (6.6)

2 (12.5)

0.2ā€“15.8

  1. AMC Amoxicillinā€‰+ā€‰Clavulanic Acid, AMP Ampicillin, CIP Ciprofloxacin; Erythromycin, TE Tetracycline, GM Gentamicin
  2. aStatistically significant difference between the two proportions
  3. b95% Confidence interval