a type of body odor, unpleasant smell of feet, often described as sour ammonia-, vinegar-like or cheesy smell. It is triggered by sweating that promotes bacterial growth and metabolism. Shoes and socks with inadequate air ventilation and toe hair can contribute to bacterial growth as can excessive sweating. Methanethiol (also known as methyl mercaptan) that has the odor of rotting cabbage, is one of the volatile chemicals contributing to foot odor. Propanoic acid smells pungent, sour and rancid. Isovaleric acid (3-methyl butanoic acid) is the other source of foot odor and is a result of actions of the bacteria Staphylococcus epidermidis which are also present in several strong cheese types. Its odor is cheesy, rancid and fermented. Hydrogen sulfide (found as a major component of the volatiles emitted during popping of popcorn) could contribute to burnt popcorn odor in some cases.
Other implicated micro-organisms include Micrococcaceae, Corynebacterium and Pityrosporum.
Brevibacterium, Propionibacterium, Staphylococcus epidermidis. Staphylococci are most often dominant on the sole and dorsal surface of the feet whereas aerobic coryneforms predominate in the majority of fourth toe clefts. The feet of diabetic men have decreased populations of Staphylococcus species, increased populations of Staphylococcus aureus, Pseudomonas aeruginosa, Proteus mirabilis and Bacteroides fragilis, and increased bacterial diversity, compared with the feet of controls. These ecologic changes may affect the risk for wound infections.
The skin surface pH is significantly higher on the sole than on the dorsal surface (top of the foot).
Other implicated micro-organisms include Micrococcaceae, Corynebacterium and Pityrosporum.
Brevibacterium, Propionibacterium, Staphylococcus epidermidis. Staphylococci are most often dominant on the sole and dorsal surface of the feet whereas aerobic coryneforms predominate in the majority of fourth toe clefts. The feet of diabetic men have decreased populations of Staphylococcus species, increased populations of Staphylococcus aureus, Pseudomonas aeruginosa, Proteus mirabilis and Bacteroides fragilis, and increased bacterial diversity, compared with the feet of controls. These ecologic changes may affect the risk for wound infections.
The skin surface pH is significantly higher on the sole than on the dorsal surface (top of the foot).
