Gene | Primer sequences | Product size (bp) | Reference |
---|---|---|---|
GCGATTGATGGTGATACGGTT | 279 | (12) | |
AGCCAAGCCTTGACGAACTAAAGC | |||
ACCGTTTCCAAAGGTACTGTA | 135 | (28) | |
TGGTACACCAAACAAAACAGC | |||
CCTAAACCAGATGAGTTGCAC | 592 | (28) | |
CAGGCATCATGTCATACCAAA | |||
AGATGAAGTAGTTGATGTGTATGG CTTCACACTTTTAGAATCAACCG | 454 | (20) | |
GCTTGTACATATGGAGGTGTCA | 263 | (28) | |
GACCCATCAGAAGAATCAAACT | |||
CAGTACCTATAGATAAAGTTAAAACAAGC | 178 | (10) | |
TAACTTACCGTGGACCCTTC | |||
GGCAGCATCAGCCTTATAATTT | 371 | (28) | |
GTGGATCCGTCATTCATTGTT |
Antibiotic group | Antibiotic | Antibiotic resistance in | ||
---|---|---|---|---|
Thai fermented pork sausages (n = 36) | Hospitalised patients (n = 54) | Healthy carriers (n = 10) | ||
β-lactams | penicillin | 30 (83%) | 47 (87%) | 8 (80%) |
ampicillin | 26 (72%) | 47 (87%) | 7 (70%) | |
amoxicillin/clavulanic acid | 3 (8%) | 1 (2%) | 1 (10%) | |
ceftriaxone | 0 (0%) | 0 (0%) | 0 (0%) | |
cephazolin | 0 (0%) | 0 (0%) | 0 (0%) | |
ceftazidime | 0 (0%) | 0 (0%) | 0 (0%) | |
cefoxitin | 0 (0%) | 0 (0%) | 0 (0%) | |
Lincosamides | clindamycin | 0 (0%) | 4 (7%) | 1 (10%) |
Macrolides | erythromycin | 0 (0%) | 4 (7%) | 1 (10%) |
Aminoglycosides | gentamicin | 0 (0%) | 0 (0%) | 0 (0%) |
Phenicols | chloramphenicol | 0 (0%) | 2 (4%) | 0 (0%) |
Glycopeptides | vancomycin | 0 (0%) | 0 (0%) | 0 (0%) |
Sulphonamides | trimethoprim/sulfamethoxazole | 0 (0%) | 0 (0%) | 0 (0%) |
Thai fermented pork sausages (n = 36) | Hospitalised patients (n = 54) | Healthy carriers (n = 10) | ||||
---|---|---|---|---|---|---|
PCR | RPLA | PCR | RPLA | PCR | RPLA | |
17 (47%) | 22 (61%) – more frequent in Thai fermented pork sausages (P< 0.00001, compared to the hospitalised patient group) | 7 (13%) | 4 (7%) | 4 (40%) | 6 (60%) – more frequent in healthy carriers (P = 0.000189, compared to the hospitalised patient group) | |
4 (11%) | 15 (42%) | 18 (33%) | 15 (28%) | 1 (10%) | 3 (30%) | |
0 (0%) | 10 (28%) | 1 (2%) | 6 (11%) | 0 (0%) | 1 (10%) | |
0 (0%) | 0 (0%) | 0 (0%) | 0 (0%) | 0 (0%) | 0 (0%) | |
1 (3%) | ND | 1 (2%) | ND | 0 (0%) | ND | |
0 (0%) | - | 0 (0%) | - | 0 (0%) | - | |
2 (5%) | - | 1 (2%) | - | 1 (10%) | - | |
6 (17%) | - | 9 (17%) | - | 0 (0%) | - | |
4 (11%) | - | 2 (4%) | - | 1 (10%) | - | |
0 (0%) | - | 4 (7%) | - | 0 (0%) | - | |
Total | 34 (94%) | 43 (80%) | 7 (70%) |
OD ranges (570 nm) | Biofilm quantity grade | |||
---|---|---|---|---|
Thai fermented pork sausages (n = 36) | Hospitalised patients (n = 54) | Healthy carriers (n = 10) | ||
<0.19 | Biofilm non-former | 0 (0%) | 0 (0%) | 0 (0%) |
≥0.19 and ≤0.38 | Weak biofilm former | 0 (0%) | 0 (0%) | 0 (0%) |
≥0.38 and ≤0.76 | Moderate biofilm former | 2 (6%) | 0 (0%) | 0 (0%) |
≥0.76 | Strong biofilm former | 34 (94%) | 54 (100%) | 10 (100%) |