| Publikationstyp: | Beitrag in wissenschaftlicher Zeitschrift |
| Art der Begutachtung: | Peer review (Publikation) |
| Titel: | Bioaerosol formation during grape stemming and crushing |
| Autor/-in: | Zollinger, Marc Krebs, Walter Brandl, Helmut |
| DOI: | 10.1016/j.scitotenv.2005.05.025 |
| Erschienen in: | Science of the Total Environment |
| Band(Heft): | 363 |
| Heft: | 1-3 |
| Seite(n): | 253 |
| Seiten bis: | 259 |
| Erscheinungsdatum: | 2006 |
| Verlag / Hrsg. Institution: | Elsevier |
| ISSN: | 1879-1026 0048-9697 |
| Sprache: | Englisch |
| Schlagwörter: | Aerobiologie; Umwelt-Mikrobiolologie |
| Fachgebiet (DDC): | 570: Biologie |
| Zusammenfassung: | Indoor formation of airborne particles during pre-fermentation grape processing was assessed by particle counting using laser particle sizers. Particle numbers of four different aerodynamic size classes (0.3 to 0.5 µm, 0.5 to 1 µm, 1 to 5 µm, and >5 µm) were determined during unloading of harvest containers and subsequent grape stemming and crushing. Regarding these size classes, composition before grape handling was determined as 87.9%, 10.4%, 1.7%, and 0.1%, respectively, whereas the composition changed during grape handling to 50.4%, 15.2%, 33.0%, and 1.5%, respectively. Airborne bacteria and fungi originating from grape processing were collected by impactor and liquid impinger samplers. Grape handling resulted in a sixfold increase in total (biological and non-biological) airborne particles. The generation of bacterial and fungal aerosols was associated mostly with particles of aerodynamic diameters >5 µm (mainly 7 to 11 µm) as determined by flow cytometry. This fraction was increased 150fold in relation to background levels before grape crushing. Maximum concentrations of culturable bacteria reached 485,000 colony forming units (cfu/m3), whereas 146,000 cfu of fungi and yeasts were detected per cubic meter of air. Culturable Gram-negative bacteria occurred only in small numbers (180 cfu/m3). In relation to the total number of airborne particles emitted, culturable microorganisms comprised 0.1% to 0.2%. As soon as grape crushing was stopped, particle concentrations decreased rapidly either due to passive settling or due to air currents in the occupational indoor environment reaching background levels. |
| URI: | https://digitalcollection.zhaw.ch/handle/11475/14146 |
| Volltext Version: | Publizierte Version |
| Lizenz (gemäss Verlagsvertrag): | Lizenz gemäss Verlagsvertrag |
| Departement: | Life Sciences und Facility Management |
| Organisationseinheit: | Institut für Chemie und Biotechnologie (ICBT) |
| Enthalten in den Sammlungen: | Publikationen Life Sciences und Facility Management |
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Zollinger, M., Krebs, W., & Brandl, H. (2006). Bioaerosol formation during grape stemming and crushing. Science of the Total Environment, 363(1-3), 253–259. https://doi.org/10.1016/j.scitotenv.2005.05.025
Zollinger, M., Krebs, W. and Brandl, H. (2006) ‘Bioaerosol formation during grape stemming and crushing’, Science of the Total Environment, 363(1-3), pp. 253–259. Available at: https://doi.org/10.1016/j.scitotenv.2005.05.025.
M. Zollinger, W. Krebs, and H. Brandl, “Bioaerosol formation during grape stemming and crushing,” Science of the Total Environment, vol. 363, no. 1-3, pp. 253–259, 2006, doi: 10.1016/j.scitotenv.2005.05.025.
ZOLLINGER, Marc, Walter KREBS und Helmut BRANDL, 2006. Bioaerosol formation during grape stemming and crushing. Science of the Total Environment. 2006. Bd. 363, Nr. 1-3, S. 253–259. DOI 10.1016/j.scitotenv.2005.05.025
Zollinger, Marc, Walter Krebs, and Helmut Brandl. 2006. “Bioaerosol Formation during Grape Stemming and Crushing.” Science of the Total Environment 363 (1-3): 253–59. https://doi.org/10.1016/j.scitotenv.2005.05.025.
Zollinger, Marc, et al. “Bioaerosol Formation during Grape Stemming and Crushing.” Science of the Total Environment, vol. 363, no. 1-3, 2006, pp. 253–59, https://doi.org/10.1016/j.scitotenv.2005.05.025.
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