title: [Bacteriological control of food for immunocompromised host].
abstract: This study concerning bacteriological controls of food for immuno-suppressive patients have shown that food sterilized in sterilizer or with pressure-cooker contains sporulated bacteria after treatment. Unit packaging or freeze-drying commercial foods offer no bacteriological quality guarantees. Clinicians have to define acceptable contamination rate according to their patients' condition.
authors.affiliation: Institut d'Hygiène Hospitalière, CHU de Strasbourg.
authors.forename: M
authors.initials: M
authors.lastname: Aupee
authors.forename: M J
authors.initials: MJ
authors.lastname: Vautravers
authors.forename: A
authors.initials: A
authors.lastname: Fetter
authors.forename: M L
authors.initials: ML
authors.lastname: Goetz
authors.forename: M
authors.initials: M
authors.lastname: Bientz
mesh_terms: D005260:Female; D005506:Food Contamination; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods; D005612:Freeze Drying; D006801:Humans; D016867:Immunocompromised Host; D008297:Male
vernacular_title: Contrôle bactériologique des aliments pour immuno-déprimés.