Characterization of indoor air mycobiota of two locals in a food industry, Cuba

Abstract

The aim of this work was to characterize the air mycobiota of two production plants, one of artisanal chocolate and another of products for special regimes in a food factory in Cuba at different times of the year. The air was sampled during 1 year every 25 days distributed in rainy season and non-rainy. The method proposed by Omeliansky was applied and four bacteriostats were used: chloramphenicol, lactic acid, sodium chloride, and iodized common salt with malt agar extract in Petri dishes exposed for 1 h. The temperature and relative humidity were monitored to determine their influence on the fungal concentration, which was higher in the rainy season. Among the main fungi isolated from the air mycobiota of these production plants, Neurospora crassa was the predominant species along with the genera Aspergillus and Trichoderma. In addition, other less frequent genera as Cladosporium and Fusarium were detected. However, Penicillium and Mucor were predominant and non-frequent in the artisanal chocolate area. The adequate constructive design of the production plants and the correct location of dehumidifiers were identified as important elements to decrease the fungal contamination. Likewise, this study suggests the use of iodized salt as an economic alternative in air microbiological sampling of indoor environments.

Assessment of microbial contamination in laser materials processing laboratories used for prototyping of biomedical devices

“…The bacterial and fungal counts in this study were also compared to those for a single-occupant office environment and there were higher populations in the office (bacteria=7.33 c.f.u./plate; fungi=2.33 c.f.u./plate). Furthermore, the counts observed in the laser-processing environments were lower than those reported in a tissue culture laboratory [ 19 ], libraries [ 20, 21 ], other indoor environments [ 22, 23 ] and food production environments [ 24–26 ]. Furthermore, the microbial counts found in this study were lower than those reported in other controlled environments, such as operating theatres (at rest=7.2×10 2 c.f.u./plate and during operation=1.05×10 4 c.f.u./plate) [ 27 ].…”

Microbiological Analysis of the Air in a Popular Fish Processing and Marketing Area

“…is becoming standard practice as an approach to the monitoring ganisms. Air monitoring can also be included as part of a hazard trol point (HACCP) system in the food industry [5,18].…”

“…Fish is considered a widely produced and commercialized food and an important element of the human diet, as it is of high nutritional quality due to its content of biologically Because bioaerosols are of considerable importance in the food sector, their control is becoming standard practice as an approach to the monitoring of total viable microorganisms. Air monitoring can also be included as part of a hazard analysis and critical control point (HACCP) system in the food industry [5,18].…”

Effect of the oscillating magnetic field on airborne fungal

“…and Cladosporium cladosporioides Fresen.) were colonies of the most common genera obtained in air quality indoor studies in premises in Havana, Cuba (Anaya et al 2016(Anaya et al , 2019. They were selected considering the growth rate, pigmentation and melanin production.…”