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 Blood, 1 October 2004, Vol. 104, No. 7, pp. 2000-2002.
Prepublished online as a Blood First Edition Paper on June 8, 2004; DOI 10.1182/blood-2003-09-3176.

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CLINICAL OBSERVATIONS, INTERVENTIONS, AND THERAPEUTIC TRIALS
Brief report

Experimental assessment of disinfection procedures for eradication of Aspergillus fumigatus in food

Jean-Pierre Gangneux, Latifa Noussair, Adel Bouakline, Nicole Roux, Claire Lacroix, and Francis Derouin

From the Laboratoire de Parasitologie-Mycologie, Hôpital Saint-Louis, Assistance Publique-Hôpitaux de Paris, France; and Laboratoire de Parasitologie-Mycologie, Hôpital Pontchaillou, Rennes, France.

Aspergillus fumigatus spores in food may represent an infectious risk for neutropenic patients. We examined the efficiency of disinfection procedures applicable to foods for eradication of A fumigatus. Boiling and microwave treatment fully decontaminated an experimental spore suspension and naturally contaminated liquid foods (reconstituted dried food, herbal tea). Full decontamination of experimentally contaminated surfaces was only obtained with 70% ethanol or heating at 220°C for 15 minutes. Pepper was decontaminated when heated for 15 minutes at 220°C but not by microwaving. Fruit skin was partially decontaminated by 70% ethanol. We conclude that A fumigatus spores can be eradicated from food by heating to a temperature of at least 100°C. When foods cannot be exposed to high temperature or microwaving, ethanol only partially reduces the level of surface contamination.


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