Results: 36

Infección por Staphylococcus lugdunensis: descripción de 44 casos

Rev. chil. infectol; 39 (3), 2022
INTRODUCCIÓN: Staphylococcus lugdunensis, es un estafilococo coagulasa negativa (SCN) con características de virulencia y de sensibilidad antimicrobiana que lo hacen más parecido a Staphylococcus aureus que a otros SCN. OBJETIVOS: Conocer las características clínicomicrobiológicas de los aislados d...

Coagulase-negative staphylococci isolates from blood cultures of newborns in a tertiary hospital in southern Brazil

Abstract Neonatal sepsis continues to be a major cause of morbidity and mortality worldwide. Coagulase-negative staphylococci (CoNS), commonly found on the skin, being the main agents isolated. The aim of this study was to evaluate CoNS isolated from blood cultures of newborn (NB) infants. The study took...

Staphylococcus coagulasa negativos como causantes de endocarditis en un recién nacido pretérmino

Arch. pediatr. Urug; 92 (2), 2021
Los estafilococos coagulasa negativos son microorganismos frecuentemente aislados cuya significancia clínica puede ser difícil de establecer por su carácter de comensales habituales de la piel. En la población neonatal estos patógenos han ido adquiriendo mayor protagonismo debido a la sobrevida de p...

Infecciones intrahospitalarias por estafilococo coagulasa negativo en una unidad de neonatología

Arch. pediatr. Urug; 92 (2), 2021
Introducción: la sepsis tardía por estafilococo coagulasa negativo (SCoN) es una causa común de morbimortalidad en la unidad neonatal. Los SCoN son los microorganismos más frecuentemente involucrados con aproximadamente el 50% de los casos. El objetivo de este estudio es analizar la incidencia y las ...

Microbiological evaluation of pasty and soft ice cream

Ice cream is susceptible to contamination by handling and bad hygiene conditions during both the storage process and the fractioning for sale, and once contaminated, it can cause diseases. The purpose of this survey was to evaluate the microbiological quality of ice cream sold in bulk, of pasty and soft ...

Caracterização microbiológica do queijo minas artesanal comercializado em São Paulo: segurança, higiene e diversidade microbiana

Existe no Brasil uma grande variedade de queijos que se enquadram no conceito de "queijo minas artesanal". Produtores consideram que a legislação que regula o setor, em níveis municipal, estadual e federal, é confusa e excessivamente rigorosa, dificulta a padronização dos produtos, interfere no cre...

Determinación de la contaminación bacteriana en conos de gutapercha en una clínica odontológica docente

Rev. cient. odontol; 8 (2), 2020
Objetivo: El objetivo de este estudio fue determinar la contaminación bacteriana de los conos de gutapercha de tipo beta (β) en los tiempos 0, 24, 47 y 72 horas de las diferentes proveedurías de la Clínica Odontológica de la Universidad Científica del Sur (Lima, 2020). Materiales y métodos: Se ...

Coagulase-negative staphylococci: a 20-year study on the antimicrobial resistance profile of blood culture isolates from a teaching hospital

Braz. j. infect. dis; 24 (2), 2020
ABSTRACT The increasing rates of nosocomial infection associated with coagulase-negative staphylococci (CoNS) were the rationale for this study, aiming to categorize oxacillin-resistant CoNS species recovered from blood culture specimens of inpatients at the UNESP Hospital das Clínicas in Botucatu, Braz...

Biofilm production by coagulase-negative Staphylococcus: a review

Arq. Inst. Biol; 87 (), 2020
This review aimed to describe the biofilm formation ability of coagulase-negative Staphylococcus, addressing its impact to the food industry. Coagulase-negative Staphylococcus have the ability to produce enterotoxins in food, making it an important line of study, as it constitutes a risk to public health...

Characterization of Staphylococcus species isolated in production stages of brazilian colonial cheese

Rev. patol. trop; 49 (1), 2020
Colonial cheese is a culturally and economically important product from the south of Brazil. As most of its production is artisanal, the technology employed is mostly knowledge passed down from one generation to the next according to family tradition and may be produced with raw or pasteurized milk. It i...