Determination of multiple antibiotic resistance profiles of Enterococcus species isolated from fermented meat products consumed in Ankara

The aim of this study was to determine the multiple antibiotic resistance profiles Enterococcus spp. isolated from fermented meat products consumed in Ankara, Turkey. A total 134 were and identified 80 samples. highest prevalence enterococci food samples found sucuk (a Turkish sausage) (50%), followed by sausage (25.4%), pastirma dry-cured product) (18.6%), salami, respectively. Of a isolates, 110 (82.1%) be resistant one or more antibiotics tested. Although rate seen against rifampicin (73.2%), streptomycin (36.5%) erythromycin (20.2%), 28 (20.9%) isolates antibiotics. presence foods animal origin raises alarm because risk carrying these bacteria humans via chain.