Abstract
Ampicillin is a semisynthetic penicillin derived from the basic penicillin nucleus and has a broader spectrum than penicillin G or V. It is effective against many gram-positive and certain gram-negative microorganisms, such as H. influenzae, E. coli, and Proteus mirabilis. Ampicillin is stable in acid and is well absorbed after oral administration. The administration of probenecid leads to increased plasma concentrations of ampicillin. Mircrobial resistance to ampicillin is increasing. Many strains of E. coli, P. mirabilis, and Salmonella are now resistant to ampicillin. Most strains of Shigella and Enterobacter are presently insensitive.
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© 1982 Springer-Verlag Berlin Heidelberg
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Tallarida, R.J. (1982). Ampicillin. In: TOP 200. Springer, New York, NY. https://doi.org/10.1007/978-1-4899-6746-6_13
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DOI: https://doi.org/10.1007/978-1-4899-6746-6_13
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