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Fungal contamination of food in hematology units
A Bouakline1, C Lacroix, N Roux
1Laboratoire de Parasitologie-Mycologie, Hôpital Saint-Louis, Paris, France.
Journal of Clinical Microbiology
|November 4, 2000
Abstract:
The prevalence of thermotolerant fungi on non-heat-sterilizable food was determined. Aspergillus spp. were noted in 100% of pepper and regular tea samples, 12 to 66% of fruits, 27% of herbal teas, and 20% of freeze-dried soup samples. All soft cheese samples were contaminated by Geotrichum and yeast (Candida norvegensis) but Candida albicans was never identified.