Bioaerosol Generation in a Food Processing Plant: A Comparison of Production and Sanitation Operations

Abstract

Abstract Elevated bioaerosol levels may be an important concern in the food industry, because depending on the species and numbers involved, bioaerosols can increase the risk for both employees and consumers. Some food processing facilities must maintain production during sanitation with high pressure spraying, which may cause food contamination and expose production workers to bioaerosols. Bioaerosol concentrations were investigated for two operating modes in a food processing industry: production alone versus production with concurrent sanitation of food processing equipment. The sanitation was done using high pressure water washing. Air samples were taken using AGI-30 impingers. Bacteria, mold, and yeast were counted and bacteria and mold were identified. Total bacterial plate counts ranged from 150 to 325 colony forming units (CFUs)/m3 for production alone and from 850 to 2500 CFUs/m3 for production with concurrent sanitation. Bacteria counts were significantly greater during production with concurrent sanitation than during production alone (p < 0.0005). Different species were found in the two modes and in the production with concurrent sanitation, some gram-negative bacteria were collected. Less than the detectable limit of yeast colonies were found during production alone while yeast counts ranged from 25 to 75 CFUs/m3 during production with concurrent sanitation. Mold counts were significantly lower during production with concurrent sanitation than during production alone (p < 0.0074). Bacterial bioaerosol counts during production with concurrent sanitation were higher than published recommendations but these recommendations were for workplaces different from the one studied. The risks to workers and consumers of the food processed during sanitation are unknown, but performing sanitation during nonproduction periods is a preferred strategy.