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Abstract
This article reviews the presence of microorganisms in air and their sources, the relation of airborne dust and endotoxin, the sources of atmospheric microbial contamination in food‐processing plants, the mechanisms of airborne particle deposition, the importance of airborne microbes, the survival of microorganisms in air, methods of air sampling, airborne microbial populations in food‐processing plants, control of airborne microorganisms in food‐processing plants, and the general issue of microorganisms in air and their impact on food safety. The purpose was to bring together scattered information about airborne microorganisms and review their importance in food protection and sanitation.
Notes
Contribution No. 89–442‐J, Kansas Agriculture Experimental Station, Manhattan, KS 66506.