摘要
目的：探讨食管癌术后切口感染危险因素的分布及强度，为预防和控制术后切口感染提供科学依据。方法：对２３９ 例接受手术治疗的食管癌患者的一般情况，术前接受化疗和放疗、术中情况、术后体温、切口愈合情况等１２ 个因素进行回顾性调查，并将诸因素分为宿主、手术及诊疗因素３ 部分，采用ＳＡＳ软件进行单因素分析。结果：发现年龄、原有糖尿病、营养状况、手术时间、切口渗血渗液、发热、术前化疗、胸穿与术后切口感染有显著的联系，而性别、手术方式、术前放疗、术后预防用抗生素与其感染的发生无显著性差异。结论：做好充分的术前准备、加强营养、严格无菌技术操作、提高手术技术及术中止血、严密观察体温变化和切口愈合情况、合理应用抗生素并施之精心护理。
Aim:To investigate risk factors of infection in cut of patients after operation with esophageal carcinoma.Methods:239 patients after performing an operation with esophageal carinoma were investigated,12 risk factors (ordinary condition of patients,chemotherapeutics and actinotheraphy before operation,processing operation,body temperature after operation,etc.) were studied.With SAS the single factor analysis was processed. Results: To 7 factors (age when discovered esophageal carcinoma,suffering diabetes,operation time,effusion from cut,catchiy a fever,chemotherapeutics before operation,puncture on chest) there were significant relationships.Conclusion:Good preparation before operation,reinforting nutrition,strict asepsis,etc.are important to reduce infection rate.
出处
《河南医科大学学报》
1999年第4期68-70,共3页
Journal of Henan Medical University
关键词
食管癌
切口感染
危险因素
外科手术
治疗
esophageal carcinoma
operation
infection in cut,risk factor
