胃肠道手术后切口脂肪液化与感染的相关性研究

摘要

目的：探讨胃肠道手术后切口脂肪液化(FL)与感染(SSI)的相关性。方法：收治胃肠道手术后切口出现渗出患者80例，根据病原菌培养鉴定结果分为3组：FL组(渗出无感染)、SSI组(渗出即感染)和FL+SSI组(渗出后期合并感染)。观察各组持续时间及病原菌构成。结果：FL组的渗出时间(6.02±1.76)d，SSI持续时间(12.26±2.53)d， FL+SSI为(20.12±3.13)d，3组比较，差异有统计学意义(P＜0.05)。FL组脂肪液化持续时间显著小于FL+SSL组(P＜0.05)。SSI组以大肠埃希菌和肠球菌为主，FL+SSI组以葡萄球菌为主。结论：胃肠道手术后切口渗出以感染为主，单纯脂肪液化很少，而脂肪液化的时间越长导致感染的可能性也会增加。术后切口感染早期主要为内源性感染，后期为外源性感染。%Objective:To explore the correlation between incision fat liquefaction(FL) and infection(SSI) after the operation of gastrointestinal tract.Methods:80 patients with incision effusion after the operation of gastrointestinal tract were selected. According to the identification results of pathogenic bacteria culture,they were divided into 3 groups:FL group(with effusion and no infection),SSI group(with effusion and infection at the same time),FL+SSI group(with infection at the late stage of effusion).We observed the duration of each group and the composition of pathogens.Results:The exudation time of FL group was (6.02±1.76) days;the duration of SSI was (12.26±2.53) days;the FL+SSI was (20.12± 3.13) days;the differences were statistically significant in three groups(P<0.05).The duration of fat liquefaction of the FL group was significantly less than that of the FL+SSL group(P < 0.05).In the SSI group,escherichia coli and enterococcus were the most;in the FL+SSI group,staphylococcus were the most.Conclusion:After gastrointestinal tract operation,the type of incision effusion was infection mainly,and the simple fat liquefaction was very little.The longer the fat liquefaction,the more likely to cause infection.In the early stage of postoperative incision infection,it was mainly endogenous infection,and the latter was exogenous infection.