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
- Institución
- Universidad Nacional de La Plata
- OAI Identificador
- oai:sedici.unlp.edu.ar:10915/85795
Ver los metadatos del registro completo
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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:UNLP2025-09-29T11:17:04Zoai: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:13292025-09-29 11:17:04.374SEDICI (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 |
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reponame:SEDICI (UNLP) instname:Universidad Nacional de La Plata instacron:UNLP |
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SEDICI (UNLP) - Universidad Nacional de La Plata |
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