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Advisor(s)
Abstract(s)
O presente estudo pretende avaliar a exposição ocupacional a contaminação fúngica e bacteriana em unidades de confecção de alimentos. Cinco amostras de ar de 250L foram colhidas pelo método de impacto, em meio extract agar (MEA) adicionado com cloranfenicol (0.05%) utilizadas para pesquisa fúngica e com o meio Tryptic Soy Agar (TSA) com nistatina (0.2%) para pesquisa de bactérias mesófilas totais e meio Violet Red Bile Agar (VRBA) para bactérias da família das Enterobacteriaceae. Foram também realizadas amostras de superfície nos mesmos locais. Nas unidades A e B algumas colheitas de ar para deteção de fungos apresentaram mais UFC.m-3 do que a colheita do ar exterior. No caso das bactérias praticamente todas foram superiores ao exterior, ao contrário das bactérias Gram-negativas que não foram encontradas no ar exterior. Em relação às superfícies, foi reduzido o número de amostras onde se encontraram fungos, já no caso da contaminação bacteriana, praticamente todas as amostras apresentaram contaminação. Os géneros de fungos mais prevalentes no ar foram unidade A e B (Penicillium sp. 84.7% - 99.6% e Cladosporium sp. 9.7% - 0.3%), Unidade C (Cladosporium sp. 54.3% e Mucor sp. 9.3%). Nas superfícies os mais prevalentes foram na unidade A Talaromyces sp. 100%, na unidade B Monascus ruber 100% e na unidade C Chrysonilia sp. 50%.
ABSTRACT - This study intends to assess occupational exposure to fungal and bacterial contamination in food preparation units. Five air samples of 250L were collected through an impaction method onto malt extract agar (MEA) supplemented with chloramphenicol (0.05%) used for fungi and on TSA medium (tryptic soy agar) with nystatin (0.2%) used for bacteria mesophile and Violet Red Bile Agar (VRBA) for the Enterobacteriaceae family of bacteria. Surface swab samples were also collected side-by-side. In units A and B, some air samples presented higher fungi counts than the outdoors. However, indoor air bacterial concentrations were higher than outdoor concentration, in contrast to Gram-negative bacteria which were not found in the outdoor. Regarding surfaces, there were few samples with fungi, but almost all samples were contaminated with bacteria. The most prevalent fungal genera in the air were in units A and B (Penicillium sp 84.7% - 99.6% and Cladosporium sp 9.7% - 0.3%) and in Unit C (Cladosporium sp 54.3% and Mucor sp 9.3%). In the analyzed surfaces, isolates in unit A belonging to Talaromyces sp. (100%) in unit B to Monascus rubber (100%) and in-unit C to Chrysonilia sp. (50%).
ABSTRACT - This study intends to assess occupational exposure to fungal and bacterial contamination in food preparation units. Five air samples of 250L were collected through an impaction method onto malt extract agar (MEA) supplemented with chloramphenicol (0.05%) used for fungi and on TSA medium (tryptic soy agar) with nystatin (0.2%) used for bacteria mesophile and Violet Red Bile Agar (VRBA) for the Enterobacteriaceae family of bacteria. Surface swab samples were also collected side-by-side. In units A and B, some air samples presented higher fungi counts than the outdoors. However, indoor air bacterial concentrations were higher than outdoor concentration, in contrast to Gram-negative bacteria which were not found in the outdoor. Regarding surfaces, there were few samples with fungi, but almost all samples were contaminated with bacteria. The most prevalent fungal genera in the air were in units A and B (Penicillium sp 84.7% - 99.6% and Cladosporium sp 9.7% - 0.3%) and in Unit C (Cladosporium sp 54.3% and Mucor sp 9.3%). In the analyzed surfaces, isolates in unit A belonging to Talaromyces sp. (100%) in unit B to Monascus rubber (100%) and in-unit C to Chrysonilia sp. (50%).
Description
Keywords
Saúde ocupacional Exposição ocupacional Contaminação fúngica Contaminação bacteriana Bioaerossóis Unidade de confeção de alimentos Occupational health Occupational exposure Fungal contamination Bacterial contamination Bioaerossols Food preparation unit
Citation
Faria T, Monteiro A, Cabo-Verde S, Viegas C. Exposição ocupacional a bioaerossóis em unidades de confecção de alimentos. In: Corticeiro Neves M, Leal A, Camarada M, Silva M, Onofre C, Fonseca P, et al. Vertentes e Desafios da Segurança 2016. Leiria: ASVDS – Associação Vertentes e Desafios da Segurança; 2016. p. 117-21.