Managing raw materials of vegetable origin increases fungal indoor concentration in food companies.

ABSTRACT: 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. Penicillium, Cladosporium and Aspergillus were the most commonly isolated genus, with Penicilliu

SUBMITTER: Elizondo-Zertuche M 

PROVIDER: S-EPMC7016074 | biostudies-literature | 2020 Feb

REPOSITORIES: biostudies-literature