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Abstract - Lactose Fermenting Salmonella Paratyphi A: A case report
Mahwish Latif, Mehreen Gilani, Javaid Usman, Tehmina Munir, Maria Mushtaq, Nazish Babar
There are more than 2500 antigenic types of the genus Salmonella. Typhoid fever is caused by Salmonella typhi, Salmonella paratyphi A, B and C. Characteristically all four of these is non-fermenters of lactose. We report a case of lactose fermenting Salmonella paratyphi A isolated from the blood sample of a 27 years old male with 12 days history of fever. Lactose fermenting colonies were isolated on Crystal Mac Conkey agar plate after 24 hours incubation at 35°C. It was identified using colony morphology, Gram staining, Oxidase test, sugar sets (Indole, Urea, Citrate, Triple sugar iron tests) and API 20E. It was confirmed as Salmonella paratyphi A after positive agglutination reaction with Salmonella antisera polyvalent A-S and antiserum O2.
The emergence of lactose fermenting strain of Salmonella paratyphi A is important because it is likely to be missed or misdiagnosed. As Salmonella paratyphi A is taking over Salmonella typhi as cause of typhoid and is exhibiting high levels of drug resistance too. So in order to avoid incorrect identification it should be kept in mind that S. paratyphi A can very rarely yield lactose fermenting colonies on Crystal MacConkey agar after 24 hours incubation. J Microbiol Infect Dis 2014;4(1): 30-32
Volume 04, Number 01 (2014)