The performance of SAS-super-180 air sampler and settle plates for assessing viable fungal particles in the air of dry-cured meat production facility

Asefa, Dereje T.; Langsrud, Solveig; Gjerde, Ragnhild O.; Kure, Cathrine Finne; Sidhu, M. S.; Nesbakken, Truls; Skaar, Ida

doi:10.1016/j.foodcont.2008.11.011

Cited by 28 publications

(13 citation statements)

References 24 publications

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“…Both of these public health problems and the microbiological spoilage of foods can be minimized by proper storage, the careful choice of raw materials, and proper food preparation (22 and mould counts determined in air samples from food processing areas are higher than those found in this stuy (5,28,40,43).…”

Section: Resultsmentioning

confidence: 84%

“…The microbiological quality of air is very important to ensure the safety and quality of food during both production and storage (5). Airborne microorganisms can arise from many sources including air-conditioning systems, raw materials, and specific food production systems (3) and commonly include the propagules of micro-and macrofungi (31) along with bacteria and their resting spores.…”

Section: Introductionmentioning

confidence: 99%

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Detection of airborne psychrotrophic bacteria and fungi in food storage refrigerators

Altunatmaz¹,

Issa²,

Aydın³

2012

Braz. J. Microbiol.

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The purpose of this study was to determine the microbiological air quality (psychrotrophic bacteria and airborne fungi) and distribution of fungi in different types of ready-to-eat (RTE) food-storage refrigerators (n=48) at selected retail stores in the city of Edirne, Turkey. Refrigerators were categorized according to the type of RTE food-storage: meat products, vegetables, desserts, or a mix of food types. Microbiological quality of air samples was evaluated by using a Mas-100 Eco Air Sampler. Four refrigerators (all containing meat products, 8.3%) produced air samples with undetectable microorganisms. The highest detected mean value of airborne psychrotrophic bacteria and fungi was 82.3 CFU/m 3 and 54.6 CFU/m 3 , respectively and were found in mixed-food refrigerators. The dominant airborne fungal genera found were Penicillium (29.0%), Aspergillus (12.0%), Mucor (9%), Cladosporium (8%), Botyrtis (7%), and Acremonium (6%). By definition, RTE food does not undergo a final treatment to ensure its safety prior to consumption. Therefore, ensuring a clean storage environment for these foods is important to prevent food-borne disease and other health risks.

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Section: Resultsmentioning

confidence: 84%

Section: Introductionmentioning

confidence: 99%

Detection of airborne psychrotrophic bacteria and fungi in food storage refrigerators

Altunatmaz¹,

Issa²,

Aydın³

2012

Braz. J. Microbiol.

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“…and other less frequent strains of the genera Cladosporium Link and Fusarium Link (Bradford et al 2018;Garaga et al 2019;Humbal et al 2019). These genera were detected in similar studies in the central warehouse of the Instituto de Investigaciones para la Industria Alimentaria, Cuba (IIIA) (Anaya et al 2014) as well as in food processing plants in other countries (Salustiano et al 2003;Asefa et al 2009) which they are considered primary colonizers (Górny 2004). These fungal species are also present in indoor environments of countries with tropical climates due to abiotic factors such as high temperature and relative humidity.…”

Section: Resultsmentioning

confidence: 84%

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

Anaya

Gámez-Espinosa

Falco

et al. 2019

Air Qual Atmos Health

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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.

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“…Contamination of foodstuffs by airborne microorganisms may be dangerous to the health of potential consumers, the quality of the product being decreased and substantial financial losses in a company being caused (Asefa et al 2009). Direct microbial contamination of food product by the airborne bacteria may or may not be significant, depending on the type of product and process.…”

Section: Discussionmentioning

confidence: 99%

CONTAMINATION OF BIOAEROSOL IN THE CONFECTIONERY FACILITY WITH Enterobacteriaceae MEMBERS

Kręcidło¹,

Krzyśko–Łupicka²

2018

Folia Pomer. Univ. Technol. Stetin., Agric., Aliment., Pisc., Z

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Streszczenie. Mikroorganizmy w powietrzu środowiska produkcji stanowią jeden z głównych czynników prowadzących do zanieczyszczenia produktu lub obniżenia jego jakości. Dobra praktyka produkcyjna zakłada monitorowanie czystości sanitarnej środowiska produkcji. Istotne jest oszacowanie źródła zanieczyszczenia oraz wpływu warunków mikroklimatycznych na zmiany liczebności mikroorganizmów w powietrzu. Celem przeprowadzonych badań była ocena udziału bakterii rodziny Enterobacteriaceae w ogólnej liczbie mikroorganizmów w bioaerozolu hal produkcyjnych w trakcie produkcji. Badania przeprowadzono w zakładzie cukierniczym w trakcie produkcji, w dwóch halach technologicznych (H.1, H.2). W każdej z hal o zróżnicowanych etapach produkcji i liczbie pracowników wyznaczono 7 punktów poboru próbek. Powietrze do analiz pobierano metodą zderzeniową za pomocą impaktora MAS-100. Płytki Petriego inkubowano w standardowych dla ogólnej liczby bakterii warunkach (22°C, 72 h). Izolaty barwiono metodą Grama, a przynależność do rodziny Enterobacteriaceae różnicowano poprzez analizę profili biochemicznych. Wyniki podano w jtk • m-3. Analizę wpływu miejsca poboru próbki i hali na liczebność bakterii w powietrzu oceniono, stosując dwuczynnikową analizę wariancji (ANOVA). Korelację pomiędzy liczbą pracowników, liczebnością bakterii a parametrami mikroklimatycznymi oceniono, wyznaczając współczynnik korelacji Pearsona. Analizę statystyczną przeprowadzono w programie R Studio. Liczba pracowników była pozytywnie skorelowana z liczebnością bakterii w bioaerozolu. Bakterie Enterobacteriaceae dominowały w miejscach o największym zagęszczeniu pracowników, czyli na stanowiskach ręcznego sortowania i pakowania wyrobu gotowego.

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The performance of SAS-super-180 air sampler and settle plates for assessing viable fungal particles in the air of dry-cured meat production facility

Cited by 28 publications

References 24 publications

Detection of airborne psychrotrophic bacteria and fungi in food storage refrigerators

Detection of airborne psychrotrophic bacteria and fungi in food storage refrigerators

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

CONTAMINATION OF BIOAEROSOL IN THE CONFECTIONERY FACILITY WITH Enterobacteriaceae MEMBERS

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