Detection of airborne bacteria and fungi in meat plants

Sandıkçı Altunatmaz S., Aydın A., İssa G., Aksu F., Dülger Altıner D., Aksu H.

INTERNATIONAL FOOD RESEARCH JOURNAL, cilt.32, sa.2, ss.540-551, 2025 (SCI-Expanded, Scopus)

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 32 Sayı: 2
  • Basım Tarihi: 2025
  • Doi Numarası: 10.47836/ifrj.32.2.16
  • Dergi Adı: INTERNATIONAL FOOD RESEARCH JOURNAL
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Agricultural & Environmental Science Database, Aquatic Science & Fisheries Abstracts (ASFA), CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database
  • Sayfa Sayıları: ss.540-551
  • İstanbul Üniversitesi-Cerrahpaşa Adresli: Evet

Özet

This study aimed to determine the airborne total bacterial and fungal load in three meat plants, identify the isolated fungi, and detect fungal diversity. The air samples were collected from 23 different points within the meat plants using two different techniques: the petri dish exposure (sedimentation) method and the impaction method (using a Mas-100 Eco Air Sampler device). Using the sedimentation method, the total mesophilic aerobic bacteria and fungal counts were found to be 1-180 CFU/petri-15 min (mean 48.49 CFU/petri-15 min) and 1-105 CFU/petri (mean 19.845 CFU/petri), respectively. Using the impaction method with the device, the counts ranged from 8 to 385 CFU/m³ (mean 112.77 CFU/m³) for bacteria and from 2 to 320 CFU/m³ (mean 57.45 CFU/m³) for fungi. In the study, 76 isolates were obtained. The most common isolated fungal species were identified as Mucor spp. (n=28, 36.84%), Rhizopus spp. (n=22, 28.94%), and Penicillium spp. (n=18, 23.68%). Mucor racemosus (n = 20 isolates) and Rhizopus oryzae (n = 14 isolates) were the most common species. Additionally, Aspergillus spp. (3.94%), Geotrichum spp. (3.94%), Syncephalostrum spp. (1.31%), and Wallemia spp. (1.31%) were detected. This study found that fungi, which can be pathogenic and cause spoilage, may be present in the ambient air of meat plants. Therefore, maintaining air hygiene in meat plants from economic and health perspectives is essential.