鸡蛋制品对烫伤后常见感染病原菌的抑制作用研究

Antibacterial effect of egg products on common pathogenic bacteria after scalds

目的:开发鸡蛋制品的医药价值。方法:采用打孔扩散法,用鸡蛋油、鸡蛋清等鸡蛋制品和冰硼等中药,对烫伤后常见感染的病原菌进行药敏试验研究。结果:鸡蛋清对烫伤后感染的常见病原菌有明显的抑制作用,鸡蛋油、冰硼无明显抑菌作用。结论:提倡人们在烫伤后及早使用鸡蛋清治疗。

Objective To investigate the medical value of egg products. Methods Drug sensitivity test was carried out on commonly seen pathogenic bacteria after scalds, using egg products like egg oil and egg white and traditional Chinese medicine like Bingpeng. The method used was punching and diffusing. Results Egg white had a significant antibacterial effect on common pathogenic bacteria after scalds. Conclusion People are recommended to use egg white early after scalds.