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Assessment of occupational exposure to azole resistant fungi in 10 Portuguese bakeries

2017-12Journal article Open access
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dc.contributor.authorCaetano, Liliana Aranha
dc.contributor.authorFaria, Tiago
dc.contributor.authorBatista, Ana Crespo
dc.contributor.authorViegas, Susana
dc.contributor.authorViegas, Carla
dc.date.accessioned2017-12-15T18:51:32Z
dc.date.available2017-12-15T18:51:32Z
dc.date.issued2017-12
dc.description.abstractOccupational exposure to bioaerosols resulting from handling of flour dust and raw materials in bakeries is associated with health problems. The emergence of azole-resistant fungal species in the environment is thought to be related to the use of azole fungicides in cereal crops and prevention of postharvest spoilage. As raw materials used in bakeries are commonly exposed to azoles, we investigated the mycobiota and azole-resistant fungi prevalence in this occupational environment. Ten Portuguese bakeries were assessed through electrostatic dust cloth (EDC, n = 27), settled dust (n = 7), and raw material (n = 26) samples. Samples were inoculated in malt extract agar (2%) (MEA) with chloramphenicol (0.05 g/L) and in dichloran glycerol (DG18), and onto Saboraud screening media supplemented with 4 mg/L itraconazole, 1 mg/L voriconazole, or 0.5 mg/L posaconazole, and incubated for 3–5 days at 27 °C. Except for one out of the ten analyzed bakeries, Cladosporium sp., Penicillium sp., and Aspergillus sp. were the most prevalent fungi identified. Aspergillus sp. and Mucorales order were identified in raw materials with both media, whereas Penicillium sp. was identified in DG18 only. Azole-resistant species were identified in the environment (EDC) and, to a lower extent, in raw materials, including Aspergillus sp. and Mucorales. The presence of azole-resistant fungal species in bakeries represents an occupational risk for workers. This study proposes complementary sampling methods for the evaluation of occupational exposure to mycobiota and highlights the importance of studying the prevalence of azole-resistant strains in specific occupational environments.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationCaetano LA, Faria T, Batista AC, Viegas S, Viegas C. Assessment of occupational exposure to azole resistant fungi in 10 Portuguese bakeries. AIMS Microbiol. 2017;3(4):960-75.pt_PT
dc.identifier.doi10.3934/microbiol.2017.4.960pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.21/7711
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherAIMS Presspt_PT
dc.relation.publisherversionhttp://www.aimspress.com/article/10.3934/microbiol.2017.4.960pt_PT
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/pt_PT
dc.subjectAzole-resistancept_PT
dc.subjectOccupational exposurept_PT
dc.subjectBakerypt_PT
dc.subjectFungipt_PT
dc.subjectAspergilluspt_PT
dc.subjectMucoralespt_PT
dc.titleAssessment of occupational exposure to azole resistant fungi in 10 Portuguese bakeriespt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage975pt_PT
oaire.citation.issue4pt_PT
oaire.citation.startPage960pt_PT
oaire.citation.titleAIMS Microbiologypt_PT
oaire.citation.volume3pt_PT
person.familyNameViegas
person.familyNameViegas
person.givenNameSusana
person.givenNameCarla
person.identifier248817
person.identifier.ciencia-idA919-7318-63DC
person.identifier.ciencia-idEE1E-C639-D70F
person.identifier.orcid0000-0003-1015-8760
person.identifier.orcid0000-0002-1545-6479
person.identifier.ridI-4053-2012
person.identifier.ridB-7217-2013
person.identifier.scopus-author-id35270591500
person.identifier.scopus-author-id55443609700
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication13115332-43f7-4048-a8a5-2f2b855a8c92
relation.isAuthorOfPublicationb5fa5da4-50c3-4b88-ae20-1bc63cb485f7
relation.isAuthorOfPublication.latestForDiscovery13115332-43f7-4048-a8a5-2f2b855a8c92

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