doi: 10.1128/JCM.38.11.4272-4273.2000.
Fungal contamination of food in hematology units
Affiliations
- PMID: 11060109
- PMCID: PMC87582
- DOI: 10.1128/JCM.38.11.4272-4273.2000
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Fungal contamination of food in hematology units
J Clin Microbiol.
2000 Nov.
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.
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