Fungal Contamination of Food in Hematology Units
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...
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| Pubblicato in: | J Clin Microbiol |
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| Autori principali: | , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
American Society for Microbiology (ASM)
2000
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC87582/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/11060109/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/jcm.38.11.4272-4273.2000 |
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