From the farm to the fork: fungal occupational exposure in the swine meat supply chain

Viegas, Carla; Pacífico, Cátia; Faria, Tiago; Gomes, Anita Q.; Viegas, Susana

http://hdl.handle.net/10400.21/6520

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Abstract(s)

Feed production, swine and slaughterhouses were already reported as occupational environments with high fungal contamination. This condition can ultimately lead to the development of several health conditions. This study aimed to characterize the occupational exposure to fungal burden in three different settings: swine feed unit, swine units and slaughterhouse.

Keywords

Occupational health Occupational exposure Fungal contamination

URI

http://hdl.handle.net/10400.21/6520

Citation

Viegas C, Pacífico C, Faria T, Gomes AQ, Viegas S. From the farm to the fork: fungal occupational exposure in the swine meat supply chain. In: Annual Meeting of International Society of Exposure Science, Utrecht (Nederland), 9-13 october 2016. Utrecht: ISES; 2016. p. 473.