Staib F, Mishra S K, Tompak B, Grosse G, Abel T, Blisse A, Folkens U, Fröhlich B
Zentralbl Bakteriol A. 1980;248(3):422-9.
100 samples of sausage and ham (cut in fine slices) were examined to find out whether meat products can harbour yeast-like fungi pathogenic for man. Pieces of the test material were placed in a sterile Petri dish containing 1 ml distilled water and incubated at 26 degrees C for 2 days. The colonies grown on the material were identified by international standard methods, tested for extracellular proteolytic activity and serotypes. Experimentally infected meat products were studied culturally and histologically (PAS stain). 14 out of the 100 samples examined were found to contain Candida parapsilosis and 1 C. tropicalis. In vitro, extracellular proteolytic activity was found in 54.5% of the C. parapsilosis isolates. By serotyping, 2 of the isolates wree found to be related with serotype A and 8 with serotype B of C. albicans. The strains isolated from the blood of 27 patients, in part of them, identity of serotype and proteolysing activity was established. In the experimentally infected meat products, C. albicans showed a scarce growth preferably in the pseudomycelium form. C. tropicalis grew very well on the boiled sausage of salami type but mostly in the pseudomycelium form. C. parapsilosis on the other hand, showed a strong growth preferably as round blastospores on all 3 meat products and Cryptococcus neoformans a moderate growth as round blastospores in all the 3 meat products (Bologna type sausage, boiled sausage of salami type and smoke ham). The findings are discussed with a view of their implications for Medical Mycology, epidemiology and the practice of food control.
对100份香肠和火腿样本（切成薄片）进行检测，以确定肉类产品是否会携带对人类致病的酵母样真菌。将测试材料的切片置于含有1毫升蒸馏水的无菌培养皿中，在26摄氏度下培养2天。采用国际标准方法对在材料上生长的菌落进行鉴定，检测其胞外蛋白水解活性和血清型。对实验感染的肉类产品进行培养和组织学研究（过碘酸希夫染色）。在所检测的100个样本中，发现14个样本含有近平滑念珠菌，1个样本含有热带念珠菌。在体外，54.5%的近平滑念珠菌分离株具有胞外蛋白水解活性。通过血清分型，发现2株分离株与白色念珠菌的A血清型相关，8株与B血清型相关。从27名患者血液中分离出的菌株，部分菌株确定了血清型和蛋白水解活性。在实验感染的肉类产品中，白色念珠菌生长稀少，且多以假菌丝形式存在。热带念珠菌在萨拉米香肠型的煮香肠上生长良好，但大多以假菌丝形式存在。另一方面，近平滑念珠菌在所有三种肉类产品上生长旺盛，且多以圆形芽生孢子形式存在，新型隐球菌在所有三种肉类产品（博洛尼亚型香肠、萨拉米香肠型煮香肠和烟熏火腿）中以圆形芽生孢子形式生长适度。对这些发现从其对医学真菌学、流行病学和食品控制实践的影响方面进行了讨论。
