Curettage with pasteurization in situ for grade 1 chondrosarcoma - long-term follow up study of less invasive surgical procedure

Abstract

Background: In the treatment of grade 1 chondrosarcoma of long tubular bones, a wide excision with replacement by a metal prosthesis has been widely used. However, postoperative function of the affected extremity has occasionally been problematic.

Case report: In two cases of grade 1 chondrosarcoma, a 54-year-old man with a lesion in the mid humerus and a 17-year-old woman with the lesion in the proximal femur, we performed curettage with pasteurization in situ. In both cases, destruction of the cortical bone was limited on radiographs. Follow-up studies 11 years after surgery did not showed local recurrence or functional deficit in either case.

Conclusions: This less invasive surgical procedure has an advantage of sparing limb function and preventing local recurrence for grade 1 chondrosarcoma.