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

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...

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Autores principales: Elizondo Zertuche, Mariana, Martínez Carranza, Karen, Orue, Nydia, de Jesús Treviño Rangel, Rogelio, Robledo Leal, Efrén Ricardo
Formato: Artículo
Lenguaje:inglés
Publicado: Association of Food Scientists & Technologists 2020
Acceso en línea:http://eprints.uanl.mx/30066/7/30066.pdf
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author Elizondo Zertuche, Mariana
Martínez Carranza, Karen
Orue, Nydia
de Jesús Treviño Rangel, Rogelio
Robledo Leal, Efrén Ricardo
author_facet Elizondo Zertuche, Mariana
Martínez Carranza, Karen
Orue, Nydia
de Jesús Treviño Rangel, Rogelio
Robledo Leal, Efrén Ricardo
author_sort Elizondo Zertuche, Mariana
collection Repositorio Institucional
description 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 Penicillium being the only genus to be present in every area sampled. Neither the companies’ location nor their room temperature influenced the fungal densities significantly, however, companies using vegetable raw materials had a significantly greater concentration of fungi than the rest of the companies. While all concentrations were within previously suggested levels from a health-related point of view, more information is needed that correlates fungal concentration with food spoilage in order to suggest a range of concentrations focused for food companies’ product preservation.
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spelling eprints-300662025-07-18T17:24:51Z http://eprints.uanl.mx/30066/ Managing raw materials of vegetable origin increases fungal indoor concentration in food companies Elizondo Zertuche, Mariana Martínez Carranza, Karen Orue, Nydia de Jesús Treviño Rangel, Rogelio Robledo Leal, Efrén Ricardo 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 Penicillium being the only genus to be present in every area sampled. Neither the companies’ location nor their room temperature influenced the fungal densities significantly, however, companies using vegetable raw materials had a significantly greater concentration of fungi than the rest of the companies. While all concentrations were within previously suggested levels from a health-related point of view, more information is needed that correlates fungal concentration with food spoilage in order to suggest a range of concentrations focused for food companies’ product preservation. Association of Food Scientists & Technologists 2020 Article PeerReviewed text en cc_by_nc_nd http://eprints.uanl.mx/30066/7/30066.pdf http://eprints.uanl.mx/30066/7.haspreviewThumbnailVersion/30066.pdf Elizondo Zertuche, Mariana y Martínez Carranza, Karen y Orue, Nydia y de Jesús Treviño Rangel, Rogelio y Robledo Leal, Efrén Ricardo (2020) Managing raw materials of vegetable origin increases fungal indoor concentration in food companies. Journal of Food Science and Technology, 57 (2). pp. 794-798. ISSN 0022-1155 doi:10.1007/s13197-019-04111-y
spellingShingle Elizondo Zertuche, Mariana
Martínez Carranza, Karen
Orue, Nydia
de Jesús Treviño Rangel, Rogelio
Robledo Leal, Efrén Ricardo
Managing raw materials of vegetable origin increases fungal indoor concentration in food companies
thumbnail https://rediab.uanl.mx/themes/sandal5/images/online.png
title Managing raw materials of vegetable origin increases fungal indoor concentration in food companies
title_full Managing raw materials of vegetable origin increases fungal indoor concentration in food companies
title_fullStr Managing raw materials of vegetable origin increases fungal indoor concentration in food companies
title_full_unstemmed Managing raw materials of vegetable origin increases fungal indoor concentration in food companies
title_short Managing raw materials of vegetable origin increases fungal indoor concentration in food companies
title_sort managing raw materials of vegetable origin increases fungal indoor concentration in food companies
url http://eprints.uanl.mx/30066/7/30066.pdf
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