Selective chromid esbl agar

Approximately 10 g of meat was homogenized in 90 ml of Luria‐Bertani broth in a stomacher (Stomacher 400 Circulator, Seward, Norfolk, UK) for 1 minutes and was incubated overnight at 37°C with agitation. From this overnight culture, 10 µl was streaked onto selective Chrom ID ESBL agar (bioMérieux, Marcy‐l’Étoile, France), which does not suppress the growth of A. baumannii (Tavakol et al., 2018), and was incubated at 37°C. All white colonies (presumptive A. baumannii) were transferred onto tryptic soy agar plates containing 5% sheep blood (BD, Franklin Lakes, NJ) and were incubated overnight at 37°C. Conventional biochemical methods, such as oxidase, citrate, urea urease, malonate consumption, oxidation and fermentation of sugars, motility and indole production, were used to identify A. baumannii. Additionally, the genus Acinetobacter was identified by Gram staining, cell and colony morphology, positive catalase test, negative oxidase test and absence of motility. Speciation of Acinetobacter was performed on the basis of glucose oxidation, gelatine liquefaction, beta haemolysis, growth at 37°C and 42°C, arginine hydrolysis and susceptibility to chloramphenicol. The colonies were identified using a matrix‐assisted laser desorption ionization time‐of‐flight mass spectrometer (Microflex LT, Bruker Daltonics, Bremen, Germany) (Espinal, Seifert, Dijkshoorn, Vila, & Roca, 2012).