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dc.contributor.author
Anaya, Matilde
dc.contributor.author
Gámez Espinosa, Erasmo Junior
dc.contributor.author
Falco, Ana Silvia
dc.contributor.author
Benítez, Elaine
dc.contributor.author
Carballo, Gisela
dc.date.available
2021-02-10T02:10:41Z
dc.date.issued
2019-05-29
dc.identifier.citation
Anaya, Matilde; Gámez Espinosa, Erasmo Junior; Falco, Ana Silvia; Benítez, Elaine; Carballo, Gisela; Characterization of indoor air mycobiota of two locals in a food industry, Cuba; Springer; Air Quality, Atmosphere and Health; 12; 7; 29-5-2019; 797-805
dc.identifier.issn
1873-9326
dc.identifier.uri
http://hdl.handle.net/11336/125242
dc.description.abstract
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.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Springer
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
ARTISANAL CHOCOLATE
dc.subject
FOOD SAFETY
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HACCP
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INDOOR AIR QUALITY
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SPECIAL REGIMES
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Micología
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Ciencias Biológicas
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CIENCIAS NATURALES Y EXACTAS
dc.title
Characterization of indoor air mycobiota of two locals in a food industry, Cuba
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2020-04-23T19:29:39Z
dc.journal.volume
12
dc.journal.number
7
dc.journal.pagination
797-805
dc.journal.pais
Alemania
dc.journal.ciudad
Berlín
dc.description.fil
Fil: Anaya, Matilde. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigaciones en Tecnología de Pinturas. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigaciones en Tecnología de Pinturas; Argentina
dc.description.fil
Fil: Gámez Espinosa, Erasmo Junior. Grupo Empresarial de la Industria Alimentaria; Cuba. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigaciones en Tecnología de Pinturas. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigaciones en Tecnología de Pinturas; Argentina
dc.description.fil
Fil: Falco, Ana Silvia. Instituto de Investigaciones para la Industria Alimentaria; Cuba
dc.description.fil
Fil: Benítez, Elaine. Instituto de Investigaciones para la Industria Alimentaria; Cuba
dc.description.fil
Fil: Carballo, Gisela. Instituto de Investigaciones para la Industria Alimentaria; Cuba
dc.journal.title
Air Quality, Atmosphere and Health
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://link.springer.com/10.1007/s11869-019-00707-7
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1007/s11869-019-00707-7
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