Abstract
Fatal Car Trunk Entrapment Involving Children—United States, 1987-1998
Highlights
DURING OCTOBER 1996-MARCH 1998, nine patients in eight hospitals in Caracas, Venezuela, acquired surgical-site infections (SSI) caused by rapidly growing mycobacteria (RGM)
Probable case was defined as RGM in a patient who underwent liposuction or liposculpture in a surgical facility in Caracas during the study period, who had local signs of infection at the surgical site, and for whom microscopic examination of stained smears of surgical site drainage were positive for acid-fast bacilli
All hospitals cleaned surgical instruments with tap water and soap followed by low-level disinfection with a commercial quaternary ammonium solution
Summary
DURING OCTOBER 1996-MARCH 1998, nine patients in eight hospitals in Caracas, Venezuela, acquired surgical-site infections (SSI) caused by rapidly growing mycobacteria (RGM). All hospitals cleaned surgical instruments (i.e., liposuction and liposculpture cannulae) with tap water and soap followed by low-level disinfection with a commercial quaternary ammonium solution. CDC Editorial Note: This is the first official report to CDC of SSI caused by RGM following liposuction or liposculpture Both surgical procedures involve small surgical wounds with limited environmental exposure; both require using cannulae for tissue suction. Nosocomial infections associated with contaminated quaternary ammonium compounds that were used to disinfect patient-care supplies or equipment (e.g., cystoscopes, cardiac catheters, or surgical instruments) have been reported; none of these infections were caused by RGM. To prevent SSI in health-care settings, all surgical instruments used in liposuction or liposculpture procedures should be cleaned carefully after the procedure and sterilized in accordance with a validated reprocessing protocol provided by the medical device manufacturer. The exclusive use of low- or intermediate-level disinfectants to reprocess surgical instruments between patient procedures is inconsistent with the Food and
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