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Evaluation of methods for studying susceptibility to oxacillin and penicillin in 60 Staphylococcus lugdunensis isolates

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EDICIONES DOYMA S A
DOI: 10.1016/j.eimc.2008.04.005

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Coagulase-negative staphylococcus; Staphylococcus lugdunensis; beta-lactamase; mecA gene

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Introduction: Staphylococcus lugdunensis is a coagulase-negative staphylococcus associated with a variety of clinical infections. In this paper we present the results of a comparative study using 4 methods to determine antimicrobial susceptibility to oxacillin and penicillin in 60 S. lugdunensis isolates. Material and methods: We studied 60 S. lugdunensis isolates obtained from clinical specimens sent to our laboratory over an 8-year period. All isolates were free coagulase-negative and DNase-negative, and biochemically identified by API ID 32 STAPH (bioMerieux). Presence of mecA and beta-lactamase production were studied in all cases. Antimicrobial susceptibility was determined by the Vitek 2 System (bioMerieux) and broth microdilution (Wider) (Soria Melguizo) for penicillin and oxacillin, and the E-test (AB Biodisk) and cefoxitin disk diffusion test (BD BBLTM) for oxacillin. Results: All isolates lacked the mecA gene and were susceptible to oxacillin by broth microdilution, E-test, and cefoxitin disk diffusion test. Only two isolates were oxacillin-resistant by the Vitek 2 System. Twenty-four isolates (40%) were beta-lactamase-positive, 4 after induction. Susceptibility testing to penicillin determined that 48 isolates showed concordance between the results obtained by broth microdilution and Vitek 2, but 12 isolates (20%), showed divergent results. Conclusions: We detected no resistance to oxacillin in S. lugdunensis. All the methods evaluated were adequate for determining oxacillin resistance. The Vitek 2 System is useful for detecting penicillin resistance, but the beta-lactamase test should be applied to isolates with a MIC = 0.25 mu g/ml to avoid the interpretation of false resistance to this antibiotic. (C) 2008 Elsevier Espana, S.L. All rights reserved.

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