The investigation on distributing characteristics of airborne microbes in soy sauce brewing processing plants

被引：0
|
作者：
Yang S.-H. [1 ]
Huang H.-C. [1 ]
Hsu Y.-F. [1 ]
Luo C.-H. [2 ]
Hung P.-C. [1 ]
Liu W.-T. [3 ]
机构：
[1] Center for General Education, CTBC Business School, Tainan
[2] Department of Safety, Health and Environmental Engineering, Hungkuang University, Taichunag
[3] Institute of Labor, Occupational Safety And Health, Ministry of Labor, Taipei
来源：
Journal of Taiwan Agricultural Engineering | 2019年 / 65卷 / 04期
关键词：
Bacteria; Bioaerosol; Fungi; Genera; Soy sauce brewing;
D O I：
10.29974/JTAE.201912_65(4).0005
中图分类号：
学科分类号：
摘要：
The aim of this study was to investigate the characteristics of the distribution of airborne microbes in three soy sauce brewing processing plants. Airborne bacteria and fungi were quantified and categorized in four processing areas and outdoor locations with three times collection daily during studying period. For three investigated brewing processing plants, average bacterial concentration were 57,149 ± 15,422 CFU/m3, 15,182 ± 7,365 CFU/m3 and 50,393 ± 23,506 CFU/m3, respectively. Average fungal concentration were 83,488 ± 36,529 CFU/m3, 19,592 ± 9,366 CFU/m3 and 292,736 ± 124,660 CFU/m3, respectively. The ratio of indoor/outdoor microbial concentration is 5-20. Aspergillus spp. was the sole dominant airborne fungal genera in the soy sauce brewing processing plants. Generally, soy sauce brewing processing plants may have high concentrations of airborne microbes inside. Improving ventilation rate and local exhausting equipment should be regarded for controlling biological contamination. We also suggested that workers should wear personal protective equipment for ensuring occupational health. © 2019, Taiwan Agricultural Engineers Society. All rights reserved.
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页码：53 / 61
页数：8
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