|Publication type:||Article in scientific journal|
|Type of review:||Peer review (publication)|
|Title:||Bioaerosol formation during grape stemming and crushing|
|Published in:||Science of the Total Environment|
|Publisher / Ed. Institution:||Elsevier|
|Subject (DDC):||570: Biology|
|Abstract:||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.|
|Fulltext version:||Published version|
|License (according to publishing contract):||Licence according to publishing contract|
|Departement:||Life Sciences and Facility Management|
|Organisational Unit:||Institute of Chemistry and Biotechnology (ICBT)|
|Appears in collections:||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, 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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