Microbiological air quality of processing areas in a dairy plant as evaluated by the sedimentation technique and a one-stage air sampler
Autor(a) principal: | |
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Data de Publicação: | 2003 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Brazilian Journal of Microbiology |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822003000300015 |
Resumo: | The microbiological air quality at processing areas in a dairy plant was evaluated by using a one-stage air sampler, based on Andersen principles (impaction technique) and by culture settling plate technique, also known as sedimentation technique. Among these areas, milk reception, packaging, and pasteurization rooms were included. Rooms where cheese, yogurt, butter and "doce de leite"(Latin American typical treat made of concentrated milk and sugar) are made were also evaluated. For all processing areas, the numbers of mesophilic aerobic bacteria and yeast and molds recovered by air sampler were higher than 90 CFU·m-3 - the maximum value recommended by American Public Health Association (APHA). In four of the six processing areas, the microbial numbers were higher than APHA's standard (30 CFU.cm-2.week-1) according to culture settling plate technique. The results showed a difference (p<0.05) for the Staphylococcus aureus numbers (from <1.0 to 4.3 UFC·m-3) at processing areas. The numbers of microorganisms recovered by impaction technique were about 2 to 10 times higher than by sedimentation technique. The microorganism group determined at processing areas depended mainly on the technique. By the air sampler technique, it was observed the predominance of yeasts and molds and by sedimentation technique, of mesophilic aerobic bacteria. The increase of temperature at processing areas did not seem to affect the numbers of airborne microorganisms. On the other hand, the increase of air humidity showed a relation with the increase of microorganism numbers. The impaction technique should be chosen since it is better to recover airborne microorganisms, including pathogens. |
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Microbiological air quality of processing areas in a dairy plant as evaluated by the sedimentation technique and a one-stage air samplerDairy plantair processing areasmicrobiological qualityair samplerThe microbiological air quality at processing areas in a dairy plant was evaluated by using a one-stage air sampler, based on Andersen principles (impaction technique) and by culture settling plate technique, also known as sedimentation technique. Among these areas, milk reception, packaging, and pasteurization rooms were included. Rooms where cheese, yogurt, butter and "doce de leite"(Latin American typical treat made of concentrated milk and sugar) are made were also evaluated. For all processing areas, the numbers of mesophilic aerobic bacteria and yeast and molds recovered by air sampler were higher than 90 CFU·m-3 - the maximum value recommended by American Public Health Association (APHA). In four of the six processing areas, the microbial numbers were higher than APHA's standard (30 CFU.cm-2.week-1) according to culture settling plate technique. The results showed a difference (p<0.05) for the Staphylococcus aureus numbers (from <1.0 to 4.3 UFC·m-3) at processing areas. The numbers of microorganisms recovered by impaction technique were about 2 to 10 times higher than by sedimentation technique. The microorganism group determined at processing areas depended mainly on the technique. By the air sampler technique, it was observed the predominance of yeasts and molds and by sedimentation technique, of mesophilic aerobic bacteria. The increase of temperature at processing areas did not seem to affect the numbers of airborne microorganisms. On the other hand, the increase of air humidity showed a relation with the increase of microorganism numbers. The impaction technique should be chosen since it is better to recover airborne microorganisms, including pathogens.Sociedade Brasileira de Microbiologia2003-07-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822003000300015Brazilian Journal of Microbiology v.34 n.3 2003reponame:Brazilian Journal of Microbiologyinstname:Sociedade Brasileira de Microbiologia (SBM)instacron:SBM10.1590/S1517-83822003000300015info:eu-repo/semantics/openAccessSalustiano,Valéria CostaAndrade,Nélio JoséBrandão,Sebastião César CardosoAzeredo,Raquel Monteiro CordeiroLima,Sandra Aparecida Kitakawaeng2004-08-05T00:00:00Zoai:scielo:S1517-83822003000300015Revistahttps://www.scielo.br/j/bjm/ONGhttps://old.scielo.br/oai/scielo-oai.phpbjm@sbmicrobiologia.org.br||mbmartin@usp.br1678-44051517-8382opendoar:2004-08-05T00:00Brazilian Journal of Microbiology - Sociedade Brasileira de Microbiologia (SBM)false |
dc.title.none.fl_str_mv |
Microbiological air quality of processing areas in a dairy plant as evaluated by the sedimentation technique and a one-stage air sampler |
title |
Microbiological air quality of processing areas in a dairy plant as evaluated by the sedimentation technique and a one-stage air sampler |
spellingShingle |
Microbiological air quality of processing areas in a dairy plant as evaluated by the sedimentation technique and a one-stage air sampler Salustiano,Valéria Costa Dairy plant air processing areas microbiological quality air sampler |
title_short |
Microbiological air quality of processing areas in a dairy plant as evaluated by the sedimentation technique and a one-stage air sampler |
title_full |
Microbiological air quality of processing areas in a dairy plant as evaluated by the sedimentation technique and a one-stage air sampler |
title_fullStr |
Microbiological air quality of processing areas in a dairy plant as evaluated by the sedimentation technique and a one-stage air sampler |
title_full_unstemmed |
Microbiological air quality of processing areas in a dairy plant as evaluated by the sedimentation technique and a one-stage air sampler |
title_sort |
Microbiological air quality of processing areas in a dairy plant as evaluated by the sedimentation technique and a one-stage air sampler |
author |
Salustiano,Valéria Costa |
author_facet |
Salustiano,Valéria Costa Andrade,Nélio José Brandão,Sebastião César Cardoso Azeredo,Raquel Monteiro Cordeiro Lima,Sandra Aparecida Kitakawa |
author_role |
author |
author2 |
Andrade,Nélio José Brandão,Sebastião César Cardoso Azeredo,Raquel Monteiro Cordeiro Lima,Sandra Aparecida Kitakawa |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Salustiano,Valéria Costa Andrade,Nélio José Brandão,Sebastião César Cardoso Azeredo,Raquel Monteiro Cordeiro Lima,Sandra Aparecida Kitakawa |
dc.subject.por.fl_str_mv |
Dairy plant air processing areas microbiological quality air sampler |
topic |
Dairy plant air processing areas microbiological quality air sampler |
description |
The microbiological air quality at processing areas in a dairy plant was evaluated by using a one-stage air sampler, based on Andersen principles (impaction technique) and by culture settling plate technique, also known as sedimentation technique. Among these areas, milk reception, packaging, and pasteurization rooms were included. Rooms where cheese, yogurt, butter and "doce de leite"(Latin American typical treat made of concentrated milk and sugar) are made were also evaluated. For all processing areas, the numbers of mesophilic aerobic bacteria and yeast and molds recovered by air sampler were higher than 90 CFU·m-3 - the maximum value recommended by American Public Health Association (APHA). In four of the six processing areas, the microbial numbers were higher than APHA's standard (30 CFU.cm-2.week-1) according to culture settling plate technique. The results showed a difference (p<0.05) for the Staphylococcus aureus numbers (from <1.0 to 4.3 UFC·m-3) at processing areas. The numbers of microorganisms recovered by impaction technique were about 2 to 10 times higher than by sedimentation technique. The microorganism group determined at processing areas depended mainly on the technique. By the air sampler technique, it was observed the predominance of yeasts and molds and by sedimentation technique, of mesophilic aerobic bacteria. The increase of temperature at processing areas did not seem to affect the numbers of airborne microorganisms. On the other hand, the increase of air humidity showed a relation with the increase of microorganism numbers. The impaction technique should be chosen since it is better to recover airborne microorganisms, including pathogens. |
publishDate |
2003 |
dc.date.none.fl_str_mv |
2003-07-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822003000300015 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822003000300015 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/S1517-83822003000300015 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Microbiologia |
publisher.none.fl_str_mv |
Sociedade Brasileira de Microbiologia |
dc.source.none.fl_str_mv |
Brazilian Journal of Microbiology v.34 n.3 2003 reponame:Brazilian Journal of Microbiology instname:Sociedade Brasileira de Microbiologia (SBM) instacron:SBM |
instname_str |
Sociedade Brasileira de Microbiologia (SBM) |
instacron_str |
SBM |
institution |
SBM |
reponame_str |
Brazilian Journal of Microbiology |
collection |
Brazilian Journal of Microbiology |
repository.name.fl_str_mv |
Brazilian Journal of Microbiology - Sociedade Brasileira de Microbiologia (SBM) |
repository.mail.fl_str_mv |
bjm@sbmicrobiologia.org.br||mbmartin@usp.br |
_version_ |
1752122199696736256 |