Title: Microbial isolates in diabetic foot ulcers: culture & sensitivity patterns and antibiotic resistance
Author: Dr (Colonel) Gurmeet Singh Sarla
DOI: https://dx.doi.org/10.18535/jmscr/v7i5.75
Abstract
Objective: Diabetic foot leads to diabetic ulcer infections and these infections are most devastating complication of diabetes. This study was conducted to analyze the spectrum and sensitivity of microbial to commonly available antibiotics at a peripheral hospital in Nasik.
Material and Methods: The study included all patients with diabetic foot ulcer infection who reported to the surgical outpatient department. We sent appropriately obtained specimens for culture prior to starting empirical antibiotic therapy in all participants. All diabetic foot ulcers were included in the study and wound swabs and/or slough for culture and sensitivity was sent. The 101 wound swabs were collected from diabetic foot ulcer patients.
Results: Due to analyses, the Staph aureus was the most commonly isolated bacteria (58.41%). The bacterial isolates exhibited a high degree of resistance to the antibiotics tested with most isolates showing resistance from 5.56 % as in Chloramphenicol to 90.90% as seen in Imipenem. High resistance levels were found against to Imipenem, Ampicillin, Augmentin, Cloxacillin, Carbenicillin, Ceftriaxone, Ceftazidime. Moderate resistance to Ofloxacin, Ciprofloxacin, Azithromycin and Tiecoplanin and low antibiotic resistance with Chloramphenicol, Gentamycin, Amikacin, Clindamycin, Erythromycin, Levofloxacin, Linezolid, Polymyxin B, Piperacillin, Tobramycin, Vancomycin, Tetracyclin and Netilmycin have been observed.
Conclusion: As it seen in our study, prescribed antibiotics for the management of diabetic foot ulcers should be considered in a broad range spectrum against to Gram-negative and Gram-positive pathogens to achieve successfully treatment of diabetic foot ulcer patients.
Keywords: Diabetic foot infection, Diabetic foot ulcer, wound swab, slough culture, culture and sensitivity, Antibiotic resistance.
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