First Reported Human Case of Spondylodiscitis by Staphylococcus condimenti: A Case Report and Literature Review

Tatsuya Kobayashi1, Koji Nakajima2, Yasushi Oshima2

  • 1Department of Infectious Diseases, The University of Tokyo Hospital, Japan.

Insights

Staphylococcus condimenti, a bacteria from soy sauce, can cause serious bone infections in humans. This report details the first known case of spondylodiscitis caused by this pathogen, highlighting its potential invasiveness.

Area of Science:

  • Microbiology
  • Infectious Diseases
  • Clinical Medicine

Background:

  • Staphylococcus condimenti is a Gram-positive coccus primarily isolated from fermented food products like soy sauce.
  • Human infections attributed to S. condimenti are rare, with only four cases previously documented.
  • Spondylodiscitis, an infection of the spine and intervertebral discs, can lead to severe neurological complications.

Observation:

  • A 72-year-old male presented with symptoms of lower back pain and leg numbness, indicative of spinal pathology.
  • Computed tomography (CT)-guided biopsy of the affected intervertebral disc was performed for diagnostic purposes.
  • Microbiological culture of the disc aspirate successfully identified Staphylococcus condimenti as the causative agent.

Findings:

  • The identification of Staphylococcus condimenti was confirmed through advanced gene sequencing techniques.
  • The patient diagnosed with S. condimenti spondylodiscitis received successful treatment and showed no signs of relapse.
  • This case establishes Staphylococcus condimenti as a potential human pathogen capable of causing invasive infections.

Implications:

  • The findings underscore the importance of considering S. condimenti in the differential diagnosis of spinal infections, particularly in patients with relevant exposure history.
  • This case expands the known spectrum of clinical manifestations associated with S. condimenti infections.
  • Further research is warranted to understand the pathogenic mechanisms and epidemiological characteristics of S. condimenti in human infections.