Table 4 Antibiotic resistance of Helicobacter pylori strains isolated from various types of milk and dairy products
Type of samples (n. positive) | Antibiotic resistance (%) | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|
METR5 | AM10 | CLRT2 | ERT5 | TE30 | AMX10 | FZL1 | Lev5 | TRP25 | Cef30 | |
Bovine raw milk (20) | 15 (75) | 18 (90) | 4 (20) | 17 (85) | 17 (85) | 15 (75) | 3 (15) | 4 (20) | 8 (40) | 5 (25) |
Ovine raw milk (25) | 19 (76) | 22 (88) | 5 (20) | 19 (76) | 20 (80) | 16 (64) | 4 (16) | 5 (20) | 6 (24) | 6 (24) |
Caprine raw milk (28) | 21 (75) | 25 (89.2) | 6 (21.4) | 20 (71.4) | 22 (78.5) | 19 (67.8) | 4 (14.2) | 4 (14.2) | 10 (35.7) | 6 (21.4) |
Buffalo raw milk (12) | 9 (75) | 10 (83.3) | 3 (25) | 8 (66.6) | 9 (75) | 9 (75) | 2 (16.6) | 2 (16.6) | 5 (25) | 3 (25) |
Camel raw milk (8) | 6 (75) | 8 (100) | 1 (12.5) | 7 (87.5) | 8 (100) | 6 (75) | – | – | 2 (25) | 1 (12.5) |
Donkey raw milk (−) | – | – | – | – | – | – | – | – | – | – |
Total milk (103) | 70 (67.9)B | 83 (80.5)A* | 18 (17.4)a,b | 71 (68.9) | 76 (73.7)C | 65 (63.1) | 13 (12.6)a,c | 11 (10.6)a,b,c | 31 (30) | 21 (20.3)a |
Traditional cheese (30) | 23 (76.6) | 26 (86.6) | 6 (20) | 22 (73.3) | 25 (83.3) | 21 (70) | 6 (30) | 5 (16.6) | 15 (50) | 7 (23.3) |
Traditional cream (15) | 10 (66.6) | 13 (86.6) | 3 (20) | 11 (73.3) | 12 (80) | 10 (66.6) | 2 (13.3) | 2 (3.33) | 6 (40) | 4 (26.6) |
Traditional butter (5) | 3 (60) | 5 (100) | – | 2 (40) | 2 (40) | 2 (40) | – | – | 1 (20) | 1 (20) |
Traditional ice cream (27) | 20 (74.0) | 25 (92.5) | 5 (18.5) | 21 (77.7) | 23 (85.1) | 19 (70.3) | 4 (14.8) | 5 (18.5) | 8 (29.6) | 5 (18.5) |
Total dairy products (77) | 56 (72.7)C | 69 (89.6)A | 14 (18.1)c | 56 (72.7) | 62 (80.5)B | 52 (67.5) | 12 (15.5)b | 12 (15.5)a,b,c | 30 (38.9) | 17 (22)a |
Total (180) | 126 (70) | 152 (84.4)A | 32 (17.7)a,c | 127 (70.5)C | 138 (76.6)B | 117 (65) | 25 (13.8) | 23 (12.7)a,b,c | 61 (38.8) | 38 (21.1)a,b |