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ClAVOMOX POWDER

Powder

Clavomox powder is unique combination of Amoxicillin with B-lactamase-inhibiting effect of Clavulanic acid, which extends the antibacterial spectrum to include B-lactamase-producing organism.
Composition:
Each gram contains:
Clavulanic Acid (as Potassium Clavulanate) B.P ………………. 40 mg
Amoxicillin (as Amoxicillin Trihydrate) B.P ………………………160 mg
Indications:
Clavomox powder is effective against broad spectrum of aerobic and anaerobic Gram positive and Gram negative organisms. Streptococci species, Staphylococci species, Clostridia species, Actinomyces species & some Bacillus anthracis. Escherichia coli, Salmonella species, campylobacter species, Klebsella species & Pasteurella ,multocida. Clinically, Clavomox powder is effective against wide range of infections like Fowl Typhoid, Fowl Cholera, Pullorum, Disease, Necrotic Enteritis, Peritonitis, Salpingitis, delayed absorption of Egg Yolk, Endocarditis, Omphalitis, Lameness due to infected HOCk and Stifle joint, Bumble Foot, Actinomycosis, Cellulitis, Decreased Hatching, Embryo and early Chick Mortality.
Pharmacological Properties:
Both Amoxicillin and Clavulanic acid are well absorbed after oral administration and diffuse in to most body tissues and fluids. Amoxicillin bind to the penicillin-binding proteins on the inner membrane of bacterial cell wall. This binding leads to interference with production of cell wall peptidoglycans and subsequent lysis of the cell. However, many clinically important bacteria produce B-lactamase enzyme which destroy the effect of penicillin antibiotics. Clavulanic acid inactivates B-lactamase enzyme, making the organisms susceptible to Amoxicillin. Amoxicillin is primarily excreted through kidneys unchanged, 10-25% is excreted in the form of penicilloic acid.
Dosage and Administration:
1 gram Clavomox powder in 2 liters of drinking water for 8 kg body weight.

Precautions
Store in cool & dry place.
Protect from light.
Keep out of reach of children.
Use as veterinary Doctor’s advice.
Store below 25°C Temperature.

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