Methods for the identification of Salmonella from blood culture have been described previously [20 (link),24 (link)]. In brief, positive blood cultures were subcultured on Columbia blood agar, chocolate agar, and MacConkey agar (Oxoid, UK). Salmonella isolates were identified biochemically by API 20E tests (bioMérieux, France) and serotyped following the White–Kauffmann–Le Minor scheme. Ground meat samples were incubated overnight in Selenite broth (Oxoid) and subsequently cultured on Xylose Lysine Deoxycholate agar (Oxoid). Identification was performed as for blood culture isolates.
Ciprofloxacin minimum inhibitory concentrations (MICs) were determined by Etest (Oxoid) according to the European Committee for Antimicrobial Susceptibility Testing (EUCAST) guidelines [25 (link)]. Isolates were classed as ciprofloxacin susceptible (MIC ≤0.06 μg/mL), intermediate/diminished susceptibility (MIC >0.06 and <1 μg/mL) or resistant (MIC ≥1 μg/mL).
Ciprofloxacin minimum inhibitory concentrations (MICs) were determined by Etest (Oxoid) according to the European Committee for Antimicrobial Susceptibility Testing (EUCAST) guidelines [25 (link)]. Isolates were classed as ciprofloxacin susceptible (MIC ≤0.06 μg/mL), intermediate/diminished susceptibility (MIC >0.06 and <1 μg/mL) or resistant (MIC ≥1 μg/mL).
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