Fungal Contamination of Food in Hematology Units-Reference-Cited by-同舟云学术

Fungal Contamination of Food in Hematology Units

Published:2000-11 Issue:11 Volume:38 Page:4272-4273
ISSN:0095-1137
Container-title:Journal of Clinical Microbiology
language:en
Short-container-title:J Clin Microbiol

Author:

Bouakline Adel¹,Lacroix Claire¹,Roux Nicole²,Gangneux Jean Pierre¹,Derouin Francis¹

Affiliation:

1. Laboratoire de Parasitologie-Mycologie1 and

2. Service de Diététique,2 Hôpital Saint-Louis, Paris, France

Abstract

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.

Publisher

American Society for Microbiology

Subject

Microbiology (medical)

Link

https://journals.asm.org/doi/pdf/10.1128/JCM.38.11.4272-4273.2000

Reference12 articles.

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4. Fungi associated with black tea and tea quality in the Sultanate of Oman;Elshafie A. E.;Mycopathologia,1999

5. Comparative effect of gamma and microwave irradiation on the quality of black pepper;Emam O. A.;Z. Lebensm.-Unters.-Forsch.,1995

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