A STUDY ON THE BEHAVIOR OF AIR MICROFLORA IN FOOD-INDUSTRIES

Qualitative composition of the air microflora in convenience food factories was appreciably similar both in the day-long monitoring and spot sampling. Bacteria constituted a dominant fraction with Gram positive cocci being the most prevalent. Species of Aspergillus were more abundant than other moulds. Microbial load in terms of bacteria and moulds monitored as a function of time exhibited an oscillatory behaviour during the day with peak counts coinciding with hectic processing or cleaning operations in the factories. The composition of microflora analysed by spot sampling during the manufacture of different food items did not differ significantly from that observed on day-long sampling. The qualitative and quantitative variations in air microflora observed in the food industries seem to reflect a complex pattern of interactions between the numerous intrinsic and extrinsic parameters that govern the prevalence of microorganisms in the air.