title: Fungal contamination of food in hematology units.
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.
authors.affiliation: Laboratoire de Parasitologie-Mycologie, Hôpital Saint-Louis, Paris, France.
authors.forename: A
authors.initials: A
authors.lastname: Bouakline
authors.forename: C
authors.initials: C
authors.lastname: Lacroix
authors.forename: N
authors.initials: N
authors.lastname: Roux
authors.forename: J P
authors.initials: JP
authors.lastname: Gangneux
authors.forename: F
authors.initials: F
authors.lastname: Derouin
mesh_terms: D001230:Aspergillus / Q000302:isolation & purification; D002175:Candida / Q000302:isolation & purification; D005506:Food Contamination; D005516:Food Microbiology; D005521:Food Service, Hospital; D005638:Fruit / Q000382:microbiology; D005848:Geotrichum / Q000302:isolation & purification; D006405:Hematology; D006757:Hospital Units; D006786:Hospitals, Urban; D003904:Mitosporic Fungi / Q000302:isolation & purification*; D013662:Tea / Q000382:microbiology
chemical_list: D013662:Tea