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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. This Article Full Text (PDF) All Versions of this Article: 2003-09-3176v1 104/7/2000    most recent Alert me when this article is cited Alert me if a correction is posted Services Email this article to a friend Similar articles in this journal Similar articles in PubMed Alert me to new issues of the journal Download to citation manager Rights and Permissions Citing Articles Citing Articles via CrossRef Citing Articles via Google Scholar Google Scholar Articles by GANGNEUX, J.-P. Articles by DEROUIN, F. Search for Related Content PubMed PubMed Citation Articles by GANGNEUX, J.-P. Articles by DEROUIN, F. Social Bookmarking                   What's this?  Previous Article  |  Next Article  Submitted September 25, 2003 Accepted March 17, 2004 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 Laboratoire de Parasitologie-Mycologie, Hopital Saint-Louis, Assistance Publique-Hopitaux de Paris, Paris, France; Laboratoire de Parasitologie-Mycologie, Hopital Pontchaillou, Rennes, France Laboratoire de Parasitologie-Mycologie, Hopital Saint-Louis, Assistance Publique-Hopitaux de Paris, Paris, France * Corresponding author; email: jean-pierre.gangneux{at}univ-rennes1.fr. Aspergillus fumigatus spores in food may represent an infectious risk for neutropenic patients. We examined the efficiency of disinfection procedures applicable to foods for A. fumigatus eradication. Boiling and microwave (MW) 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'. Pepper was decontaminated when heated for 15' at 220°C but not by MW. 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 microwaves, ethanol only partially reduces the level of surface contamination. CiteULike    Connotea    Del.icio.us    Digg    Reddit    Technorati    What's this?

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