Managing raw materials of vegetable origin increases fungal indoor concentration in food companies
作者: Mariana Elizondo-ZertucheKaren Martínez-CarranzaNydia OrueRogelio de Jesús Treviño-RangelEfrén Robledo-Leal
刊名: Journal of Food Science and Technology, 2020, Vol.57 (2), pp.794-798
来源数据库: Springer Nature Journal
DOI: 10.1007/s13197-019-04111-y
关键词: IndoorAirFungiFoodContaminationQuality
原始语种摘要: Fungi in indoor environments is a known cause of disease and food spoilage. However, there is currently no legislation or normativity stablishing limits for fungal densities in correlation with these. Moreover, there is little knowledge of the diversity of fungi in indoor environments for industrial areas and in food-related companies in particular, a study has never been performed to evaluate the concentration and diversity of fungi in this type of places. We evaluated the fungal density of 20 food companies. We sampled 100 L of air onto rose bengal-malt extract-agar plates, using an Air Test Omega sampler. After incubation, CFUs were counted and identified. , and were the most commonly isolated genus, with being the only genus to be present in every area sampled. Neither the companies’...
全文获取路径: Springer Nature  (合作)
影响因子:1.123 (2012)

  • concentration 浓度
  • fungal 真菌的
  • genus 
  • indoor 户内的
  • suggest 建议
  • vegetable 蔬菜
  • evaluate 求...的值
  • spoilage 印刷废品
  • sampled 抽[采,取]样
  • there 那里