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

Abstract

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 degrees C for 15 minutes. Pepper was decontaminated when heated for 15 minutes at 220 degrees 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 degrees C. When foods cannot be exposed to high temperature or microwaving, ethanol only partially reduces the level of surface contamination.