Table 5.
Parameter | Percentage (n) | |
---|---|---|
Appearance | Anchovy sauce | 71% (142) |
Purulent | 29% (58) | |
| ||
Amoebic serology positive | 73% (146) | |
| ||
AFB positivity on pus | 7.5% (15) | |
| ||
Fungal culture on pus | Candida | 1.5% (3) |
| ||
Positive cultures on pus | 22% (44) | |
| ||
Etiological agents in positive pus culture | E.coli | 8.5% (17) |
Klebsiella | 5.5% (11) | |
Pseudomonas | 2% (4) | |
Acinetobacter | 2% (4) | |
Staphylococcus | 2% (4) | |
Enterococcus | 1.5% (3) | |
Citrobacter | 0.5% (1) | |
| ||
Blood culture positive | 1.5% (3) |