title: [Risk of fungal infection from foods, particularly in immunocompromised patients].
abstract: The aim of our study was the evaluation of fungal contamination of food distributed in hospitals to the immunocompromised patients. 97 samples of 10 sorts of fruit, 100 samples of 17 sorts of cheeses and 56 samples of 11 sorts of smoked meat products were investigated by cultivation on Sabourand's agar at 25 degrees C for 10 days. The yeasts (Candida, Trichosporon, Saccharomyces, Rhodotorula, Aureobasidium) were found in 82% of fruit, in 13% of cheeses and in 46% of smoked meat products. The filamentous fungi (Cladosporium, Alternaria, Penicillium, Aspergillus, Mucor and Helminthosporium) were found on all samples of fruit, in 44% of cheeses and in 3% of smoked foods. Our results show that the fungal contamination of the investigated food is not negligible. The isolated strains are agents of candidoses, phaeohyphomycoses, mucormycoses and aspergilloses and can kill immunocompromised patients.
authors: Mikrobiologický ústav LF UK Plzen.
authors: A
authors: A
authors: Tomsíková
mesh_terms: D002611:Cheese / Q000382:microbiology; D005506:Food Contamination; D005516:Food Microbiology; D005638:Fruit / Q000382:microbiology; D005658:Fungi / Q000302:isolation & purification; D006801:Humans; D016867:Immunocompromised Host; D008461:Meat Products / Q000382:microbiology; D009181:Mycoses / Q000209:etiology* / Q000276:immunology; D012307:Risk Factors