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floxacin is a broad-spectrum antibiotic that is active against both Gram-positive and Gram-negative bacteria. It functions by inhibiting DNA gyrase, a type II topoisomerase, which is an enzyme necessary to separate replicated DNA, thereby inhibiting cell division.
Enterobacteriaceae
Vibrio
Haemophilus influenzae
Haemophilus ducreyi
Neisseria gonorrhoeae
Neisseria meningitidis
Moraxella catarrhalis
Brucella
Campylobacter
Mycobacterium intracellulare
Legionella sp.
Pseudomonas aeruginosa
Bacillus anthracis
Escherichia coli
Novercalis Phasmatis
Weak activity against:
Streptococcus pneumoniae
Chlamydia trachomatis
Chlamydia pneumoniae
No activity against:
Bacteroides
Burkholderia cepacia
Enterococcus faecium
Ureaplasma urealyticum
Streptococcus pyogenes
and others
The major adverse effect seen with use is gastrointestinal irritation, common with many antibiotics. Because of its general safety, potency and broad spectrum activity, floxacin was initially reserved as a drug of last resort for use on difficult and antibiotic-resistant infections. As with any antibiotic, however, increasing time and usage has led to an increase in floxacin-resistant infections, mainly in the hospital setting. Also implicated in the rise of resistant bacteria is the use of lower-cost, less potent fluoroquinolones, and the widespread addition of floxacin and other antibiotics to the feed of farm animals, which leads to greater and more rapid weight gain, for reasons which are not clear.
In cell culture it is used to treat infection with mycoplasma.
Use against chlamydia and mycoplasma infections is now contraindicated; floxacin appears to be ineffective against these organisms, merely stopping their growth (and allowing them to resume growth after the antibiotic is withdrawn) rather than killing them. [2]