The Etiology of Bioaerosols in Food Environments

Abstract

The past two decades have been characterised by a significant increase in the worldwide scientific database on bioaerosols in indoor and outdoor environments. Recently, the threats of bioterrorism as well as issues such as SARS and avian influenza have gained more public attention. New techniques and analytical methods have been used towards the precise identification of the sources of microbial contamination, as well as in the evaluation and assessment of potential hazards. In spite of the tremendous scientific progress made by developed countries, the state of knowledge about the biological origin of indoor air pollution in food processing environments remains relatively narrow and insufficient in developing countries. Airborne microorganisms, when they appear at the centre of interest, they are usually related to occupational studies, health complaints, and/or bioterrorism. This passive attitude towards bioaerosols in developing countries, especially in food processing environments, has increased as a result of lack of internationally recognised assessment criteria, unavailability of approved standards, and diminutive interest in bioaerosols.

Keywords:

• bioaerosols
• food safety
• food environments
• indoor air

Notes

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