Gangrene Flashcards

1
Q

Define gangrene and summarise its aetiology and epidemiology

A

Definition: tissue necrosis, either wet with superimposed infection, dry (ischemiac) or gas gangrene

Aetiology:

  • Tissue ischaemia and infarction
  • Physical trauma
  • Thermal injury
  • Gas gangrene is caused by Clostridia perfringens

Risk factors:

  • Diabetes
  • Peripheral vascular disease
  • Leg ulcers
  • Malignancy
  • Immuosuppression
  • Steroid use
  • Puncture/surgical wounds

Gangrene is relatively common

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2
Q

Describe the history/presenting symptoms of gangrene

A
  • Pain
  • Discolouration of affected area
  • Often affects extremities or areas subject to high pressure
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3
Q

What are the signs of gangrene upon physical examination?

A
  • Painful region tends to be erythematous region around gangrenous tissue
  • Gangrenous tissue is black because of haemoglobin break down product
  • Wet gangrene- tissue becomes boggy with associated pus and a strong odour caused by the activity of anaerobes
  • Gas gangrene- spreading infection and destruction of tissues causes overlying oedema, discolouration and crepitus
  • Oedema
  • Diminished pedal pulses and ankle-brachial index (ischaemic gangrene)
  • Low-grade fever and chills (infectious gangrene)
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4
Q

What investigations are used to identify gangrene?

A

1st investigations to order:
- FBC, U&Es, glucose, CRP and blood culture (expected result leukocytosis, haemoconcentration, or anaemia )
- Comprehensive metabolic panel (may indicate metabolic acidosis, liver derangement, renal failure )
- Serum LDH (elevated if haemolytic anaemia.)
• Rapidly developing haemolytic anaemia with an increased lactate dehydrogenase level is common in patients with gas gangrene.
- Coagulation panel- perform as baseline
- Wound swab, pus/fluid aspirate- MC&S

Investigations to consider:

  • Surgical exploration and skin biopsy
  • CT angiography
  • Magnetic resonance angiography (MRA)
  • CT chest and abdomen
  • X-ray of affected area- may show gas produced in gas gangrene
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