This month we are featuring an exert from the book: Ideas and Applications Toward Sample Preparation for Food and Beverage Analysis.
This chapter was written by Shirleen M. Theisinger (MD SMT LABS) and Olga de Smidt (Lecturer at CUT). It was also published by: World’s largest Science, Technology & Medicine, Open Access book publisher
Bioaerosols in the Food and Beverage Industry
Bioaerosol monitoring is a rapidly emerging area of industrial hygiene. Microbial roles in atmospheric processes are thought to be species specific and potentially depend on cell viability. Accumulating evidence suggests that exposure to bioaerosols may cause adverse health effects, including disease. Studies of bioaerosols have primarily focused on chemical composition and biological composition, and the negative effects thereof on ecosystems and human health have largely gone unnoticed. This gap can be attributed to international standards on acceptable maximum bioaerosol loads not being uniform and the lack of uniform standardized methods for collection and analysis of bacterial and fungal bioaerosols. In this chapter, bioaerosol composition, relevance of bioaerosols to the food processing facility, sampling and detection approaches, and complications were discussed.
Airborne particles and bioaerosols are easily transported, transferred and displaced from one environment to the other. Complex mixtures of bioaerosols such as fungi, allergens, and bacteria along with nonbiological particles (e.g., dust, smoke, particles generated by cooking, organic, and inorganic gases) are contained in indoor environments . The bioaerosols and their components could pose an environmental hazard when presented in high concentrations in indoor environments, resulting in spoilage/contamination of food products or occupational health risks .
3.1. Food product–related risk: spoilage or contamination
Before spoilage becomes obvious, microbes have begun the process of breaking down food molecules for their own metabolic needs, resulting in a variety of sensory cues such as off-colors,off-odors, softening of fruits and slime. Firstly, the sugars are easily digested carbohydrates, then plant pectins are degraded, and proteins are attacked and produce volatile compounds with characteristic smells such as amines, ammonia, and sulfides. Early detection of spoilage would be advantageous in reducing food loss because there may be interventions that could halt or delay deterioration. Several methods for determining concentrations of spoilage microbes or volatile compounds produced by spoilage microbes have been devised. Many of these methods are considered insufficient as they are time consuming and/or do not give constant, reliable results and are labor intensive .
Food can also be contaminated by the presence of harmful chemicals and microbes which can cause illness when consumed. For this reason, traceability and source determination of contamination remain a relevant topic in food preservation research . Bioaerosols implicated in respiratory-associated hazards have received much attention, but the potential of foodassociated microbes and food-borne pathogens in bioaerosols to cause food spoilage needs to be clarified. Evidence exists that pathogenic microbes are found in the air, and that these microbes are present in certain products. However, traceable evidence of bioaerosols as the causative agent of spoilage or contamination of food products is not readily available.
3.2. Food handler-related risk: occupational health
Exposure to higher risks of biological hazards is characteristic to certain industries such as health care, agriculture, fishery, some food industries, construction, and mining. Workers employed in these industries have higher prevalence of respiratory diseases and airway inflammation . It is difficult to conduct a comprehensive evaluation of personal bioaerosol exposure in occupational or indoor environments , owed to the complex composition of bioaerosols, and the lack of standardized sampling/analysis methods . Without appropriate personal exposure assessment and standardized sampling/analysis methods, establishing dose relationships and relevant exposure guidelines are difficult.
Exposure to bioaerosols in the occupational environment is associated with a wide range of health effects including infectious diseases, acute toxic effects, allergies, and cancer. These possibilities have been studied for the last 20 years; several cases of pulmonary cancers were reported in workers exposed to aflatoxins via respiratory route [39, 40]. In Denmark, an increase in the risk of liver cancer has been reported for workers exposed to aflatoxins in concerns processing livestock feed . Larsson and coworkers  have also shown that asymptomatic dairy farmers exposed to airborne mold dust may have signs of immunostimulation and inflammation in their alveolar space. Farmers exposed to mold dust may exhibit signs of alveolitis , and severe toxic irritative reactions can occur after a single inhalation of high levels of spores . Studies have suggested that inhalation exposure to mold spores
is another cause of organic dust toxic syndrome . Occupational biohazards of biological origin are grouped into (1) occupational diseases of the respiratory tract and skin caused by allergenic/and or toxic agents forming bioaerosols, and (2) agents causing zoonoses and other infectious diseases spread through various exposure vectors .