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

Autores
Anaya, Matilde; Gámez Espinosa, Erasmo; Falco, Ana Silvia; Benítez, Elaine; Carballo, Gisela
Año de publicación
2019
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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.
Centro de Investigación y Desarrollo en Tecnología de Pinturas
Materia
Ingeniería Química
Indoor air quality
HACCP
Food safety
Artisanal chocolate
Special regimes
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-nd/4.0/
Repositorio
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/85795
Acceder
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repository_id_str 1329
network_name_str SEDICI (UNLP)
spelling Characterization of indoor air mycobiota of two locals in a food industry, CubaAnaya, MatildeGámez Espinosa, ErasmoFalco, Ana SilviaBenítez, ElaineCarballo, GiselaIngeniería QuímicaIndoor air qualityHACCPFood safetyArtisanal chocolateSpecial regimesThe 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.Centro de Investigación y Desarrollo en Tecnología de Pinturas2019-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdf797-805http://sedici.unlp.edu.ar/handle/10915/85795enginfo:eu-repo/semantics/altIdentifier/issn/1873-9318info:eu-repo/semantics/altIdentifier/doi/10.1007/s11869-019-00707-7info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-nd/4.0/Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-10-22T16:57:51Zoai:sedici.unlp.edu.ar:10915/85795Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-10-22 16:57:52.283SEDICI (UNLP) - Universidad Nacional de La Platafalse
dc.title.none.fl_str_mv Characterization of indoor air mycobiota of two locals in a food industry, Cuba
title Characterization of indoor air mycobiota of two locals in a food industry, Cuba
spellingShingle Characterization of indoor air mycobiota of two locals in a food industry, Cuba
Anaya, Matilde
Ingeniería Química
Indoor air quality
HACCP
Food safety
Artisanal chocolate
Special regimes
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
dc.creator.none.fl_str_mv Anaya, Matilde
Gámez Espinosa, Erasmo
Falco, Ana Silvia
Benítez, Elaine
Carballo, Gisela
author Anaya, Matilde
author_facet Anaya, Matilde
Gámez Espinosa, Erasmo
Falco, Ana Silvia
Benítez, Elaine
Carballo, Gisela
author_role author
author2 Gámez Espinosa, Erasmo
Falco, Ana Silvia
Benítez, Elaine
Carballo, Gisela
author2_role author
author
author
author
dc.subject.none.fl_str_mv Ingeniería Química
Indoor air quality
HACCP
Food safety
Artisanal chocolate
Special regimes
topic Ingeniería Química
Indoor air quality
HACCP
Food safety
Artisanal chocolate
Special regimes
dc.description.none.fl_txt_mv 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.
Centro de Investigación y Desarrollo en Tecnología de Pinturas
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.
publishDate 2019
dc.date.none.fl_str_mv 2019-05
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Articulo
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://sedici.unlp.edu.ar/handle/10915/85795
url http://sedici.unlp.edu.ar/handle/10915/85795
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/issn/1873-9318
info:eu-repo/semantics/altIdentifier/doi/10.1007/s11869-019-00707-7
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-nd/4.0/
Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-nd/4.0/
Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)
dc.format.none.fl_str_mv application/pdf
797-805
dc.source.none.fl_str_mv reponame:SEDICI (UNLP)
instname:Universidad Nacional de La Plata
instacron:UNLP
reponame_str SEDICI (UNLP)
collection SEDICI (UNLP)
instname_str Universidad Nacional de La Plata
instacron_str UNLP
institution UNLP
repository.name.fl_str_mv SEDICI (UNLP) - Universidad Nacional de La Plata
repository.mail.fl_str_mv alira@sedici.unlp.edu.ar
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score 12.982451

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