Table 3. Minimum Inhibitor Concentration (MIC) values of Clostridium difficile strains isolated from meat products

Antibiotic	AMP	AMC	DA	IPM	MTZ	TE	VA	CTX
Concentration (μg/mL)	256–0.015	256–0.015	256–0.015	32–0.002	256–0.015	256–0.015	256–0.015	256–0.015
MIC breakpoints (μg/mL)	≤0.5–1–≥2	≤4/2–8/4–16/8	≤2–4–≥8	≤4–8–≥16	≤8–16–≥32	≤4–8–≥16	≤2–>2	≤16–32–≥64

AMP, ampicillin; AMC, amoxycillin/clavulanic acid; DA, clindamycin; IPM, imipenem; TE, tetracycline; VA, vancomycin; CTX, cefotaxime; CLSI, Clinical and Laboratory Standards Institute; EUCAST, European Committee on Antimicrobial Susceptibility Testing; UM, uncooked meatball; SA, salami; SAU, sausage; SU, sucuk; (S), sensitive; (I), intermediate; (R), resistance.