Abstract
AbstractThis chapter reviews occupational exposure to fungal and bacterial microbial biocontrol agents (MBCAs) and other microbial agents used in food production (the bakers'/brewers' yeast Saccharomyces cerevisiae and Botrytis cinerea used in wine production), and risk assessment in relation to occupational health. Comparisons with exposure to bystanders and the background exposure levels of microorganisms are also examined.
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