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The positivity rate and time to recovery of pathogens were compared in Roche Septi-Chek (RSC-TSB) and BACTEC radiometric systems on 3,539 paired blood cultures. Both systems were steadily agitated, with frequent subculturing or processing of the RSC-TSB agar slides and BACTEC bottles, respectively, during the first 24 h of incubation. The RSC-TSB system recovered 249 pathogens (7.0% positivity rate), compared with 234 (6.6% positivity rate) isolates recovered from BACTEC. For the most common isolates, Staphylococcus aureus and the Enterobacteriaceae, the median time to detection was 15.8 h for BACTEC and 18.6 h for the RSC-TSB system. No statistically significant difference was observed in recovery of organisms from the two systems, except for S. aureus (P < 0.05). In the RSC-TSB system, 42% of S. aureus, 58% of the Enterobacteriaceae, and 45% of Pseudomonas aeruginosa isolates had sufficient growth on the agar slant to allow performance of rapid standardized identification and susceptibility studies. In comparison with other studies using static incubation, it appears that agitation and frequent subculturing of the RSC-TSB system during the first 24 h of incubation decreased the time to detection for the majority of significant blood culture isolates.

Follow-up of infants <1.5kg (VLBW) has focused predominantly on birth weight(^^) rather than gestational age(GA). We sought to

The authors recently encountered a patient with omental anisakiasis who presented with features of acute appendicitis and who made an uneventful recovery following resection of an inflammatory omental mass containing the larva(e). Anisakiasis refers to infestation of humans by species of marine nematode larvae belonging to the subfamily Anisakinae. Although this condition is rarely reported in the United States, it has been well described both in Holland and in the Orient. Several publications in the Japanese literature have detailed the morphology of the parasite and the clinical symptoms of infestation. The source of infestation is most often raw or uncooked fish, the latter widely enjoyed as a foodstuff in the Orient, but less popular in the United States. With the growing popularity of "sushi" bars and the increasing numbers of Americans developing a taste for raw fish, this condition may become more prevalent in the future.

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