The influence of alcohol disinfection of nail samples in the laboratory

Samples of two hundred finger- and toenails cultured after a 70% alcohol di sinfection for 2 min were compared with non-disinfected samples cultured on a classical way. Alcohol treatment caused a significant decrease in isolat ion of yeast and moulds. Both organisms were cultivated at 25.5 and 31%, re spectively, when not treated with alcohol, whereas the isolation rate dropp ed to 10 and 17.5%, respectively, after alcohol treatment. Isolation of der matophytes decreased from 27.5 to 23.5% when alcohol disinfection was used. In conclusion, although alcohol disinfection of nail samples in the labora tory effectively decreases the isolation rate of unwanted contaminants on S abouraud glucose agar without cycloheximide, it hampers the isolation of de rmatophytes and pathogenic yeasts on cycloheximide-containing media.