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Bioaerosols in the Food and Beverage Industry

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dc.contributor.author Theisinger, Shirleen M.
dc.contributor.author de Smidt, Olga
dc.date.accessioned 2018-11-23T07:54:48Z
dc.date.available 2018-11-23T07:54:48Z
dc.date.issued 2017
dc.identifier.uri http://hdl.handle.net/11462/1778
dc.description Published Book Chapter en_US
dc.description.abstract Bioaerosol monitoring is a rapidly emerging area of industrial hygiene. Microbial roles in atmospheric processes are thought to be species specific and potentially depend on cell viability. Accumulating evidence suggests that exposure to bioaerosols may cause adverse health effects, including disease. Studies of bioaerosols have primarily focused on chemical composition and biological composition, and the negative effects thereof on ecosystems and human health have largely gone unnoticed. This gap can be attributed to international standards on acceptable maximum bioaerosol loads not being uniform and the lack of uniform standardized methods for collection and analysis of bacterial and fungal bioaerosols. In this chapter, bioaerosol composition, relevance of bioaerosols to the food processing facility, sampling and detection approaches, and complications were discussed. en_US
dc.format.extent 4 081 926 bytes, 1 file
dc.format.mimetype Application/PDF
dc.language.iso en_US en_US
dc.publisher Intech Open: Ideas and Applications Toward Sample Preparation for Food en_US
dc.subject bioaerosols en_US
dc.subject microbial diversity en_US
dc.subject passive/active sampling en_US
dc.subject food handler health en_US
dc.title Bioaerosols in the Food and Beverage Industry en_US
dc.type Book chapter en_US

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