Antimicrobial Resistance, Multilocus Sequence, and spa Typing of Staphylococcus aureus Isolated from Retail Raw Meat Products

Figure 1

Minimum inhibitory concentrations (MICs) and antimicrobial resistance rates of the S. aureus isolates from retail raw meats. Bold vertical line indicates the MIC resistance breakpoint defined by CLSI [26]. Dashed bold vertical line indicates breakpoint for intermediate resistance