BIVR and VCM-low-sensitive MRSA were isolated from blood on October 18 and 22, although the VCM trough concentration was 10.2 μg/ml. Fever developed again, and VCM was administered again for 14 days from September 30. However, the fever recurred, and administration of VCM was resumed for 7 days from July 19. The patient was diagnosed with MRSA pneumonia and septicemia on July 5, 2007, and sulbactam/ampicillin (SBT/ABPC) was administered for 5 days. We detected the BIVR strain in a 64-year-old man who had had a ventilator tube inserted directly into the windpipe during long-term VCM therapy. The VCM resistance of MRSA is induced by the administration of β-lactam antibiotics, but this phenomenon can be difficult to detect in the clinical laboratory. © Japanese Society of Chemotherapy and The Japanese Association for Infectious Diseases 2009Ĭharacterization of β-lactam antibiotic-induced vancomycin-resistant MRSA (BIVR) in a patient with septicemia during long-term vancomycin administration Received: Janu/ Accepted: May 11, 2009Ībstract It was reported that some methicillin-resistant Staphylococcus aureus (MRSA) show resistance to vancomycin (VCM) and β-lactam antibiotics thus, they are termed β-lactam antibiotic-induced VCM-resistant MRSA (BIVR).
If you're at Trader Joe's, the single best EVOO (in my opinion), which is also quite cheap, is the "100% Greek Kalamata" oil.J Infect Chemother (2009) 15:274–278 DOI 10.1007/s1015-y You're safe with the Californian oils as they have strong regulations, but they're costly.
This is probably the majority of olive oil in the US. But you're just wasting money - the outcome will be about the same as heat-treated olive oil.īeware of oils that claim to be EVOO: a great many sold in the United States aren't EVOO at all, and in fact a fair number aren't even fully olive oil of any kind. There's no reason you can't cook with EVOO, and in fact Italians do all the time. But EVOO should be used for cold applications, such as in salads or drizzling on bread or mozzarella.įor the same reason, EVOO loses much of its unique flavor when it's heated. It's cheaper and lacks much of the flavor of EVOO, and is perfectly suitable for cooking. This is also olive oil, but it is not extra virgin. They are then heat-treated and pressed again, squeezing out remaining oil. After this process, the crushed olives still have oil in them, but it's harder to get out. This is also called "cold first press" olive oil. Make sure to include a link! Check out the FAQ r/Cooking compiled YouTube ChannelsĮxtra Virgin Olive Oil (EVOO) is created by taking olives and squeezing them as-is. Message the moderators and we will look at it. If your submission does not appear in the new tab, it may have been caught by the spam filter. R/charcuterie Related Subreddits Column 1 As a community, we should look out for each other, not put each other down or bog down discussion.ĬOMING SOON Filter out food safety! Subreddit Of The Month Reddit is for sharing, not self-promotion.īe kind and conduct productive discussion. No other advertisement is allowed, even cooking related (e.g., Pampered Chef, Cutco, etc). If you wish to promote blogs or YouTube channels, please do so only in the weekly "YouTube/Content Round-Up!" thread, stickied at the top of the sub. No blog/YouTube channel spamming or advertisements of any kind. Not all jokes are memes! No trolling, either. We love to see your food, but we also want to try it if we wish to. Include plain text recipes for any food that you post, either in the post or in a comment. If the topic is questionable, then it most likely isn't OK to post.