![]() ![]() Reheated fried rice is the classic source. Therefore, they may survive refrigerator temperatures or heating. These spore forming organisms can survive in harsh environments. īacillus cereus is a cause for food poisoning, with prominent vomiting.Many of them have become antibiotic resistant. Įnterococcal species within a genus of Streptococcus are gut commensals that are not ordinarily a problem until there is perforation of a viscus.parahemolyticus produces a less severe diarrhea, and contaminated shellfish are often implicated as the source. The organism is not invasive, but the toxin is powerful, and treatment requires prompt fluid and electrolyte replacement. cholera that elaborates a toxin causing a profuse watery diarrhea. Vibrio species involving the GI tract include the highly virulent V. Mesenteric lymph node involvement may occur, from where sepsis may originate. It often involves the terminal ileum, resulting in signs and symptoms resembling appendicitis. Yersinia enterocolitica is a less common organisms in the family Enterobacteriaceae that can cause diarrhea (bloody if severe), abdominal pain, and vomiting. Aninmals are often implicated as the source. ![]() Ĭampylobacter jejuni can cause watery, and sometimes bloody, diarrhea and abdominal pain.Shigella organisms are virulent and can produce a necrotizing colitis and cause dysentery (a bloody diarrhea). The more common Salmonella enterica produces cramping abdominal pain and diarrhea it is often found in contaminated poultry products. Salmonella typhi starts as a gastrointestinal infection, but can become a systemic disease. coli constitutes a substantial amount of gut flora, then specific serotypes known to cause illness must be identified, such as serotype O157:H7 producing a shiga-like toxin that can lead to hemolytic-uremic syndrome (HUS). A standard stool culture identifies Salmonella, Shigella, Campylobacter, and Yersinia enterocolitica. aeruginosa and MDRAB in the present study raises the concern of rapidly emerging antibiotic resistance in this group of bacteria in our region.Stool culture must be performed to identify specific pathogens, because stool contains an abundance of commensal bacteria. Our study showed a significantly high prevalence of NFGNB. baumannii (MDRAB) strains were isolated in the study. Overall, most of the NFGNB isolates were susceptible to polymyxin B (88.4%), imipenem (82.9%) and cefoperazone + sulbactam (50.9%), and a total of 11 (64.71%) multidrug-resistant A. Pseudomonas aeruginosa was the most common NFGNB, isolated in 190/216 (87.96%) samples, followed by Acinetobacter baumannii (17/216, 7.87%). Out of 1854 culture-positive samples, 216 (11.6%) yielded NFGNB. Out of 19065 clinical samples, cultures were positive in 1854 samples. Data was analyzed using SPSS IBM version 20. Antibiotic susceptibility test was performed using the modified Kirby-Bauer disc diffusion method using commercially available discs on Mueller-Hinton agar. Unique among microbial pathogens, the appearance of Acinetobacter species is highly dependent on the life cycle. Appropriate biochemical tests were done to identify the organisms isolated. Acinetobacter species are gram-negative aerobic bacteria that are coccobacillary in shape and are generally described as aerobic, nonlactose fermenting, nonfastidious, nonmotile, catalase positive, and oxidase negative. NFGNB were isolated from a variety of clinical specimens, plated on blood agar and MacConkey agar and incubated at 37☌ for 18-24 h under aerobic conditions. This retrospective study was done at our Department of Microbiology from December 2015 to December 2016. The aim of this study was to determine the prevalence of NFGNB isolated from various clinical specimens and evaluate their antimicrobial susceptibility profiles. Non-fermenting Gram-negative bacilli (NFGNB) have emerged as a major cause of healthcare-associated infections and are innately resistant to many antibiotics.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |