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

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-ra...

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Autores principales: Anaya, Matilde, Gámez Espinosa, Erasmo, Falco, Ana Silvia, Benítez, Elaine, Carballo, Gisela
Formato: Articulo
Lenguaje:Inglés
Publicado: 2019
Materias:
Ingeniería Química
Indoor air quality
HACCP
Food safety
Artisanal chocolate
Special regimes
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/85795
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-85795
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Ingeniería Química
Indoor air quality
HACCP
Food safety
Artisanal chocolate
Special regimes
spellingShingle Ingeniería Química
Indoor air quality
HACCP
Food safety
Artisanal chocolate
Special regimes
Anaya, Matilde
Gámez Espinosa, Erasmo
Falco, Ana Silvia
Benítez, Elaine
Carballo, Gisela
Characterization of indoor air mycobiota of two locals in a food industry, Cuba
topic_facet Ingeniería Química
Indoor air quality
HACCP
Food safety
Artisanal chocolate
Special regimes
description 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.
format Articulo
Articulo
author Anaya, Matilde
Gámez Espinosa, Erasmo
Falco, Ana Silvia
Benítez, Elaine
Carballo, Gisela
author_facet Anaya, Matilde
Gámez Espinosa, Erasmo
Falco, Ana Silvia
Benítez, Elaine
Carballo, Gisela
author_sort Anaya, Matilde
title Characterization of indoor air mycobiota of two locals in a food industry, Cuba
title_short Characterization of indoor air mycobiota of two locals in a food industry, Cuba
title_full Characterization of indoor air mycobiota of two locals in a food industry, Cuba
title_fullStr Characterization of indoor air mycobiota of two locals in a food industry, Cuba
title_full_unstemmed Characterization of indoor air mycobiota of two locals in a food industry, Cuba
title_sort characterization of indoor air mycobiota of two locals in a food industry, cuba
publishDate 2019
url http://sedici.unlp.edu.ar/handle/10915/85795
work_keys_str_mv AT anayamatilde characterizationofindoorairmycobiotaoftwolocalsinafoodindustrycuba
AT gamezespinosaerasmo characterizationofindoorairmycobiotaoftwolocalsinafoodindustrycuba
AT falcoanasilvia characterizationofindoorairmycobiotaoftwolocalsinafoodindustrycuba
AT benitezelaine characterizationofindoorairmycobiotaoftwolocalsinafoodindustrycuba
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bdutipo_str Repositorios
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