title: [Air microflora of university cafeteria].
abstract: The numbers of aerobic mesophilic bacteria, yeasts and moulds were obtained by sedimentation method. The investigation included six areas, which have been separated on the ground of their function: 1. washing and peeling of potatoes and vegetables, 2. initial treatment of raw materials, 3. washing up of kitchen utensils, 4. cooking of meals, 5. serving of meals, 6. dining room. The samples of air were collected in 32 investigation points in the morning (8-8(30)) and in the afternoon (15-15(30)). Twelve series of measurements were carried out and in general 768 of air samples were tested. The results show that numbers of bacteria, moulds and yeasts were variable and received respectively 75-4550, 0-4565 and 0-290 cfu/m3. Analysis of variance proved that differences between mean number of microorganisms in the air were significant in dependence on the kind of place, time of a day and series of measurements. In the morning the highest microbiological contamination characterized the air of "washing and peeling" area. In the afternoon the number of all groups of microorganisms in the air of 1 and 2 areas was reduced. In the other places the amount of bacteria and yeasts increased, but mean number of moulds was reduced. Respectively 3% and almost 20% of air tested samples not answered for bacteria and fungi numbers recommended to kitchen areas. Filamentous fungi were represented mainly by Cladosporium sp. and Penicillium sp.
authors.affiliation: Katedra Technologii Rolnej i Przechowalnictwa Akademia Rolnicza w Szczecinie 71-434 Szczecin, ul. Słowackiego 17.
authors.forename: Barbara
authors.initials: B
authors.lastname: Wójcik-Stopczyńska
authors.forename: Joachim
authors.initials: J
authors.lastname: Falkowski
authors.forename: Barbara
authors.initials: B
authors.lastname: Jakubowska
mesh_terms: D000391:Air Microbiology; D000393:Air Pollutants / Q000302:isolation & purification*; D000395:Air Pollutants, Occupational / Q000737:chemistry; D001419:Bacteria / Q000302:isolation & purification*; D003297:Cooking and Eating Utensils / Q000592:standards*; D004866:Equipment Contamination; D005511:Food Handling / Q000592:standards; D005516:Food Microbiology; D005658:Fungi / Q000302:isolation & purification*; D006090:Gram-Negative Bacteria / Q000302:isolation & purification; D006094:Gram-Positive Bacteria / Q000302:isolation & purification; D006801:Humans; D011044:Poland; D012147:Restaurants; D012307:Risk Factors; D013997:Time Factors
chemical_list: D000393:Air Pollutants; D000395:Air Pollutants, Occupational