초록
Background
By varying the collected blood volume and storage temperature of the blood culture bottles prior to entry in an automated blood culture system, growth of organisms will be affected.
Methods
Blood culture bottles with a 20 mL blood volume per set were stored at 37o C (1st period) and room temperature (RT, 2nd period) upon arrival at the laboratory after working hours compared to baseline period (10 mL, RT). The time to detection (TTD) for all strains and the number of days until the final report after bottle entry were compared among the three periods.
Results
The median TTD for all strains was 13.5 h, 10.6 h, and 11.3 h in the baseline (N=268), 1st (N=454), and 2nd period (N=370), respectively (P<0.001). The final identification report was available within two days of bottle entry for 12.3%, 30.6% and 15.1% of bottles in the three different periods, respectively (P<0.001).
REFERENCES
1.Clinical and Laboratory Standards Institute. Principles and procedures for blood cultures; approved guidline. Document M47-A. Wayne, PA; Clinical and Laboratory Standards Institute. 2007.
2.Baron EJ., Weinstein MP, et al. Cumulative techniques and procedures in clinical microbiology. Washington; American Society of Microbiology. 2005. 1–16.
3.Shin JH., Song SA., Kim M., Kim S. Nationwide survey of blood culture performance regarding skin disinfection, blood collection and laboratory procedures. Korean J Clin Microbiol. 2011. 14:91–6.
4.Beekmann SE., Diekema DJ., Chapin KC., Doern GV. Effects of rapid detection of bloodstream infections on length of hospitalization and hospital charges. J Clin Microbiol. 2003. 41:3119–25.
Table 1.
Table 2.
Days | RT 10 mL/set | 37 o C 20 mL/set | RT 20 mL/set | |||
---|---|---|---|---|---|---|
N | % | N | % | N | % | |
2 | 33 | 12.3 | 139 | 30.6 | 56 | 15.1 |
3 | 140 | 52.2 | 179 | 39.4 | 212 | 57.3 |
4 | 58 | 21.6 | 83 | 18.3 | 47 | 12.7 |
≥5 | 37 | 13.8 | 53 | 11.7 | 55 | 14.9 |
Total | 268 | 100 | 454 | 100 | 370 | 100 |
Table 3.
RT 10 mL/set | 37 o C 20 mL/set | RT 20 mL/set | P value† | ||||
---|---|---|---|---|---|---|---|
N | % | N | % | N | % | ||
Gram (+) | 142 | 53 | 207 | 45.6 | 152 | 41.1 | 0.012 |
CoNS∗ | 31 | 11.6 | 31 | 6.8 | 24 | 6.5 | |
Enterococcus spp. | 10 | 3.7 | 24 | 5.3 | 24 | 6.5 | |
Staphylococcus aureus | 48 | 17.9 | 54 | 11.9 | 32 | 8.6 | |
Staphylococcus epidermidis | 21 | 7.8 | 36 | 7.9 | 28 | 7.6 | |
Streptococcus agalactiae | 2 | 0.8 | 9 | 2 | 0 | 0 | |
Streptococcus pneumoniae | 8 | 3 | 10 | 2.2 | 8 | 2.2 | |
Viridans group streptococci | 19 | 7.1 | 28 | 6.2 | 3 | 0.8 | |
Other gram-positives | 3 | 1.1 | 15 | 3.3 | 33 | 8.9 | |
Gram (-) | 109 | 40.7 | 230 | 50.7 | 200 | 54.1 | 0.003 |
Acinetobacter spp. | 3 | 1.1 | 14 | 3.1 | 13 | 3.5 | |
Escherichia coli | 57 | 21.3 | 116 | 25.6 | 80 | 21.6 | |
Klebsiella pneumoniae | 21 | 7.8 | 57 | 12.6 | 48 | 13 | |
Pseudomonas aeruginosa | 1 | 0.4 | 14 | 3.1 | 10 | 2.7 | |
Salmonella Typhi | 0 | 0 | 8 | 1.8 | 5 | 1.4 | |
Other gram-negatives | 27 | 10.1 | 21 | 4.6 | 44 | 11.9 | |
Yeasts | 17 | 6.3 | 17 | 3.8 | 18 | 4.9 | 0.283 |
Candida albicans | 11 | 4.1 | 0 | 0 | 8 | 2.2 | |
Candida non-albicans | 6 | 2.2 | 17 | 3.8 | 10 | 2.7 | |
Total | 268 | 100 | 454 | 100 | 370 | 100 |