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Curettage with pasteurization in situ for grade 1 chondrosarcoma - long-term follow up study of less invasive surgical procedure.

BACKGROUND
In the treatment of grade 1 chondrosarcoma of long tubular bones, a wide excision with replacement by a metal prosthesis has been widely used. However, postoperative function of the affected extremity has occasionally been problematic.


CASE REPORT
In two cases of grade 1 chondrosarcoma, a 54-year-old man with a lesion in the mid humerus and a 17-year-old woman with the lesion in the proximal femur, we performed curettage with pasteurization in situ. In both cases, destruction of the cortical bone was limited on radiographs. Follow-up studies 11 years after surgery did not showed local recurrence or functional deficit in either case.


CONCLUSIONS
This less invasive surgical procedure has an advantage of sparing limb function and preventing local recurrence for grade 1 chondrosarcoma.