Diversity in prevalence and characteristics of ESBL/pAmpC producing E. coli in food in Germany

• Prevalence of ESBL/pAmpC-producing E. coli is highest in chicken meat. • Characteristics of isolates from turkey meat are significantly different to those from chicken. • Prevalence of CTX-M group among the ESBL/pAmpC producing E. coli isolates was highest in turkey (26.0%) and chicken (24.0 %). • Minced meat from beef or pork is contaminated at higher frequency than beef or pork. • Vegetables are contaminated only at a very low level in...