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Air Quality in Dairy Plants and Its Importance

Year 2015, Volume: 13 Issue: 1, 89 - 93, 01.03.2015

Abstract

In food plants ambient air contains many substances, which are present in free form or connected to the substances called bioaerosol. Air surrounds us, and air-borne microbial contamination poses significant risk for dairy plants, products, employees and consumers. Among the main sources of air-borne microorganisms, employees, ventilation, air conditioning, packaging material, entering air from outside etc. can be counted. Microbial factors include bacteria, yeasts, molds and viruses. Airborne microorganisms can be found on solid particles such as dust or in aerosol droplets, besides in the form of single organisms resulting from evaporation of water droplets or can occur with the development of certain types of molds. In dairy plants for air controlling and identifying areas that pose risk, various approaches have been developed and precautions are determined by means of these approaches. A number of methods can be used for this purpose. In studies where several of these methods are compared, determining the most accurate method was inconclusive. Sedimentation and impaction are the two most commonly used methods, and they have advantages and disadvantages against each other

References

  • Dioguardi, L., Franzetti, L., 2010. Influence of enviromental conditions and building structure on food quality: A survey of hand-crafted dairies in Northern Italy. Food Control 21: 1187-1193.
  • Kang, Y.J., Frank, J.F., 1990. Characteristics of biological aerosols in dairy processing plants. Journal of Dairy Science 73: 621-626.
  • Mostert, J.F., Jooste, P.J., 2002. In Dairy Microbiology Handbook: Quality control in the dairy industry. Chapter:14 Edited by: Robinson, R.K., United States of America, pp: 655-765.
  • Çöl, B.G., Aksu, H., 2007. Gıda işletmelerinde ortam havasının mikrobiyal yükü üzerine etkili faktörler ve hava örnekleme teknikleri. International Journal of Veterinary Science 2: 24-47.
  • Davis, M.J., Coote, P.J., O’Byrne, C.P., 1996. Acid tolerance in Listeria monocytogenes: the adaptive acid tolerance response (ATR) and growth-phase- dependant acid reistance. Microbiology 142: 2975- 2982.
  • Fenlon, D.R., Wilson, J., Donachie, W., 1996. The incidence and level of the Listeria monocytogenes contamination of food sources at primary production and initial processing. Journal of Applied Bacteriology 81: 641-650.
  • Spurlock, A.T., Zottola, E.A., 1991. The survival of Listeria monocytogenes in aerosols. Journal of Food Protection 54: 910-912.
  • Frontini, S., 2000. Clean air during production. Latte 25(1): 28-34. [9] Al-Dagal, M., Fung, Aeromicrobiology-a review. Critical Review Food Science Nutrition 29:333-340. D.Y.C., 1990.
  • Shah, B.P., Shah, U.S., Siripuraoa, S.C.B., 1997. ULPA filter for contamination free air in dairy plant. Indian Dairyman 49: 23-27
  • Mostert, J.F., Buys, E.F., 2008. In Advanced Dairy Science and Technology: Hygiene by Design. Chapter: 3. Edited by: Britz, T.J., Robinson, R.K., Blackwell Publishing UK, pp:75-120.
  • Luck, H., Gavron, H., 1990. In Dairy Microbiology: The Microbiology of Milk Products, Vol.2, 2nd, ed., R.K. ed., Elsevier Applied Science Publishers, London, pp: 345-392.
  • IDF, 1987. Hygenic Condiitions- General Guide on Sampling and Inspection Procedures, International IDF Standart 121A :1987. International Dairy Federation, Brussels, Belgium.
  • Sutton, G.H.C., 2004. Enumeration of total airborne bacteria, yeast and mold contaminants and identification of Escherichia coli O157:H7, Listeria spp. and Staphylococcus spp. In a Beef and Pork slaughter facility. Doctorate thesis, University of Florida, 132p.
  • Cundith, C.J., Kerth, C.R., Hones, W.R., McCaskey, T.A. Kublers, D.I., 2002. Air-cleaning system effectiveness for control of airborne microbes in a meat-processing plant. Journal of Food Science 67: 1170–1174.
  • Salustiano, V.C., Andrade, N.J., Brandao, S.C.C, Azeredo, Microbiological air quality of processing areas in a dairy plant as evaluated by the sedimentation techniquue and a one-stage air sampler. Brazillian Journal of Microbiology 34: 255-259. 2003.

Süt İşletmelerinde Hava Kalitesi ve Önemi

Year 2015, Volume: 13 Issue: 1, 89 - 93, 01.03.2015

Abstract

Gıda işletmelerinde ortam havası, biyoaerosol olarak adlandırılan çok sayıda serbest halde veya maddelere bağlı olarak bulunan mikrobiyal etkeni içinde bulundurur. Havanın her yerde bulunduğu düşünüldüğünde, hava kaynaklı mikrobiyal kontaminasyon gıda işletmesi, ürünler, çalışanlar ve söz konusu gıdaları tüketecek kişiler için risk oluşturmaktadır. Havadaki mikroorganizmaların başlıca kaynakları arasında çalışanlar, havalandırma, iklimlendirme, ambalajlama materyali, dış havanın işletme içine girmesi vb. sayılabilir. Mikrobiyal etkenler bakterileri, maya-küfleri ve virüsleri kapsamaktadır. Hava kaynaklı mikroorganizmalar toz gibi katı partiküller üzerinde veya aerosol damlalarında bulunabilmekte ayrıca su damlalarının buharlaşmasıyla ortaya çıkan tekli organizmalar şeklinde veya belirli bazı küf türlerinin gelişmesiyle meydana gelebilmektedirler. Süt işletmelerinde hava kontrolü ve risk teşkil eden alanların belirlenmesi için çeşitli yaklaşımlar geliştirilmiş ve bunun sonucunda da alınabilecek önlemler belirlenmiştir. Bu amaçla çeşitli yöntemler kullanılmakta olup yöntemlerin karşılaştırıldığı çalışmalarda en doğru yöntemin hangisi olduğuna dair önemli bir sonuç elde edilmemiştir. Çöktürme ve çarptırma yöntemleri en sık kullanılan iki yöntem olup birbirlerine karşı avantaj ve dezavantajları vardır

References

  • Dioguardi, L., Franzetti, L., 2010. Influence of enviromental conditions and building structure on food quality: A survey of hand-crafted dairies in Northern Italy. Food Control 21: 1187-1193.
  • Kang, Y.J., Frank, J.F., 1990. Characteristics of biological aerosols in dairy processing plants. Journal of Dairy Science 73: 621-626.
  • Mostert, J.F., Jooste, P.J., 2002. In Dairy Microbiology Handbook: Quality control in the dairy industry. Chapter:14 Edited by: Robinson, R.K., United States of America, pp: 655-765.
  • Çöl, B.G., Aksu, H., 2007. Gıda işletmelerinde ortam havasının mikrobiyal yükü üzerine etkili faktörler ve hava örnekleme teknikleri. International Journal of Veterinary Science 2: 24-47.
  • Davis, M.J., Coote, P.J., O’Byrne, C.P., 1996. Acid tolerance in Listeria monocytogenes: the adaptive acid tolerance response (ATR) and growth-phase- dependant acid reistance. Microbiology 142: 2975- 2982.
  • Fenlon, D.R., Wilson, J., Donachie, W., 1996. The incidence and level of the Listeria monocytogenes contamination of food sources at primary production and initial processing. Journal of Applied Bacteriology 81: 641-650.
  • Spurlock, A.T., Zottola, E.A., 1991. The survival of Listeria monocytogenes in aerosols. Journal of Food Protection 54: 910-912.
  • Frontini, S., 2000. Clean air during production. Latte 25(1): 28-34. [9] Al-Dagal, M., Fung, Aeromicrobiology-a review. Critical Review Food Science Nutrition 29:333-340. D.Y.C., 1990.
  • Shah, B.P., Shah, U.S., Siripuraoa, S.C.B., 1997. ULPA filter for contamination free air in dairy plant. Indian Dairyman 49: 23-27
  • Mostert, J.F., Buys, E.F., 2008. In Advanced Dairy Science and Technology: Hygiene by Design. Chapter: 3. Edited by: Britz, T.J., Robinson, R.K., Blackwell Publishing UK, pp:75-120.
  • Luck, H., Gavron, H., 1990. In Dairy Microbiology: The Microbiology of Milk Products, Vol.2, 2nd, ed., R.K. ed., Elsevier Applied Science Publishers, London, pp: 345-392.
  • IDF, 1987. Hygenic Condiitions- General Guide on Sampling and Inspection Procedures, International IDF Standart 121A :1987. International Dairy Federation, Brussels, Belgium.
  • Sutton, G.H.C., 2004. Enumeration of total airborne bacteria, yeast and mold contaminants and identification of Escherichia coli O157:H7, Listeria spp. and Staphylococcus spp. In a Beef and Pork slaughter facility. Doctorate thesis, University of Florida, 132p.
  • Cundith, C.J., Kerth, C.R., Hones, W.R., McCaskey, T.A. Kublers, D.I., 2002. Air-cleaning system effectiveness for control of airborne microbes in a meat-processing plant. Journal of Food Science 67: 1170–1174.
  • Salustiano, V.C., Andrade, N.J., Brandao, S.C.C, Azeredo, Microbiological air quality of processing areas in a dairy plant as evaluated by the sedimentation techniquue and a one-stage air sampler. Brazillian Journal of Microbiology 34: 255-259. 2003.
There are 15 citations in total.

Details

Primary Language Turkish
Journal Section Research Article
Authors

Elif Özer This is me

Harun Kesenkaş This is me

Publication Date March 1, 2015
Published in Issue Year 2015 Volume: 13 Issue: 1

Cite

APA Özer, E., & Kesenkaş, H. (2015). Süt İşletmelerinde Hava Kalitesi ve Önemi. Akademik Gıda, 13(1), 89-93.
AMA Özer E, Kesenkaş H. Süt İşletmelerinde Hava Kalitesi ve Önemi. Akademik Gıda. March 2015;13(1):89-93.
Chicago Özer, Elif, and Harun Kesenkaş. “Süt İşletmelerinde Hava Kalitesi Ve Önemi”. Akademik Gıda 13, no. 1 (March 2015): 89-93.
EndNote Özer E, Kesenkaş H (March 1, 2015) Süt İşletmelerinde Hava Kalitesi ve Önemi. Akademik Gıda 13 1 89–93.
IEEE E. Özer and H. Kesenkaş, “Süt İşletmelerinde Hava Kalitesi ve Önemi”, Akademik Gıda, vol. 13, no. 1, pp. 89–93, 2015.
ISNAD Özer, Elif - Kesenkaş, Harun. “Süt İşletmelerinde Hava Kalitesi Ve Önemi”. Akademik Gıda 13/1 (March 2015), 89-93.
JAMA Özer E, Kesenkaş H. Süt İşletmelerinde Hava Kalitesi ve Önemi. Akademik Gıda. 2015;13:89–93.
MLA Özer, Elif and Harun Kesenkaş. “Süt İşletmelerinde Hava Kalitesi Ve Önemi”. Akademik Gıda, vol. 13, no. 1, 2015, pp. 89-93.
Vancouver Özer E, Kesenkaş H. Süt İşletmelerinde Hava Kalitesi ve Önemi. Akademik Gıda. 2015;13(1):89-93.

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