Contamination fongique de l’alimentation des patients d’onco-hématologie | Fungal contamination of food for onco-hematology patients
2012
Gheith, Soukeina | Saghrouni, Fatma | Bannour, Wadiaa | Ben youssef, Yosra | Khammari, Imene | Abdeljelil, Jihene Ben | Khelif, Abderrahim | Ben said, Moncef | Njah, Mansour
OBJECTIVE: The aim of our study was to evaluate the level of fungal contamination of food served to patients in the hematology unit of Farhat Hached hospital, Sousse (Tunisia). METHODS: We analyzed 159 food served to 90 patients during the post-chemotherapy aplasia period. RESULTS: The overall rate of fungal contamination was 66.6%. Fruits and green salads’ contamination was very high (90 and 100%, respectively). Aspergillus species were the most frequent (48.4%) followed by Candida (25.1%), Penicillium (22%), Rhizopus (17.6%) and Cladosporium (17%). The presence of Aspergillus on fruits (66.6%) represents a real source of contamination by inhalation of spores and the presence of Candida (25.1%) in any type of food is a source of gastrointestinal colonization. CONCLUSION: The diet of neutropenic patients should be submitted to a strict surveillance to reduce the risk of fungal infections of food.
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