Aupee M, Vautravers M J, Fetter A, Goetz M L, Bientz M
Institut d'Hygiène Hospitalière, CHU de Strasbourg.
Agressologie. 1992;33 Spec No 2:87-90.
This study concerning bacteriological controls of food for immuno-suppressive patients have shown that food sterilized in sterilizer or with pressure-cooker contains sporulated bacteria after treatment. Unit packaging or freeze-drying commercial foods offer no bacteriological quality guarantees. Clinicians have to define acceptable contamination rate according to their patients' condition.
这项关于免疫抑制患者食品细菌学控制的研究表明，在灭菌器中或用高压锅灭菌的食品在处理后含有芽孢杆菌。单位包装或冻干的商业食品没有细菌学质量保证。临床医生必须根据患者的病情确定可接受的污染率。
