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开腹子宫切除术后感染因素及其护理对策分析 被引量:1

Analysis of abdominal hysterectomy factors and nursing countermeasure of infection after excision
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摘要 目的分析开腹子宫切除术后感染因素,为临床护理提供参考依据。方法对200例开腹子宫切除术患者的临床资料进行回顾性分析,采用Pearson单因素及Logistic多因素分析的方法分析术后感染因素。结果 17例术后感染患者共检出致病菌17株,其中革兰氏阴性菌12株,占70.59%;革兰氏阳性菌4株,占23.53%;真菌1株,占5.88%。单因素分析结果显示,年龄、恶性肿瘤、手术时间、切口长度、贫血、住院时间在术后感染方面比较差异有统计学意义(P<0.05)。多因素Logistic回归分析结果显示,年龄≥55岁(β=1.119,OR=3.052)、恶性肿瘤(β=2.014,OR=7.478)、贫血(β=1.585,OR=6.063)、手术时间(β=1.010,OR=5.755)是术后感染发生的危险因素(P<0.05)。结论致病菌以铜绿假单胞菌、大肠埃希菌和金黄色葡萄球菌为主,年龄、恶性肿瘤、贫血、手术时间是引发术后感染的重要危险因素,应采取针对性护理措施降低术后感染发生率。 Objective To investigate the infection after abdominal hysterectomy factors to provide reference for clinical nursing. Methods The general data of 200 patients were retrospectively analyzed by abdominal hysterectomy ,the causes of postoperative infections were analyzed by using the Pearson univariate analysis and multivariate Logistic regression analysis method. Results All 17 strains of pathogens were detected ,Gram negative bacteria were 12 strains (70.59%),Gram positive bacteria were 4 strains(23.53%),there was one strains of fungi(5.88%).Single factor analysis showed that age, tumor, malignant, operation time, incision length, anemia, hospitalization time had significant difference in terms of the infection after operation (P〈0.05).Multivariate Logistic regression analysis showed, 55 years of age or older (β=1.119,OR=3.052),malignant tumor (β=2.014,OR=7.478),anemia (β=1.585,OR=6.063),operation time (β=1.010,OR=5.755)were the risk factors for infection after operation (P〈0.05). Conclusion The pathogenic bacteria is pseudomonas aeruginosa, escherichia coli and Staphylococcus aureus.The age,malignant tumor, anaemia, operation time are the important risk factors of postoperative infection.We should adopt according to the incidence of infection nursing measures to reduce postoperative.
出处 《中国现代医生》 2014年第18期79-81,共3页 China Modern Doctor
关键词 开腹子宫切除术 术后感染 危险因素 致病菌 护理对策 Abdominal hysterectomy Postoperative infection Risk factors Pathogen Nursing countermeasures
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