Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/2440
Title: Airborne fungi in a Turkish olive processing plant
Authors: Baysal, Ayşe Handan
Baysal, Taner
Baysal, Ayşe Handan
Izmir Institute of Technology. Food Engineering
Keywords: Olive processing
Gravity settling culture
Airborne fungi
Issue Date: 2009
Publisher: VTT Technical Research Center of Finland
Source: Baysal, A. H., and Baysal, T. (2009). Airborne fungi in a Turkish olive processing plant. In G. Wirtanen, & S. Salo (Eds.), Microbiological Risk Management in Food Processes. Paper presented at the 2nd SAFOODNET Workshop on Microbiological Risk Management in Food Processes; Lyngby; Denmark; 13-15 October (pp. 52-53). Finland: VTT.
Abstract: Studies employing gravity settling culture plates (GSC) were conducted in order to analyse the airborne fungi of an olive processing (ripe pitted, natural calamata pitted and whole olive) plant in Izmir, Turkey, in May 2008. Sampling procedure for airborne fungi was performed 8 times during the processing. Numbers and types of airborne fungi in the air of olive processing areas were investigated by exposing a Petri dish of malt extract and potato dextrose agar medium for 15 min and then counting the number of colonies which develop after incubation at 25°C for 7 d.. Moulds were identified according to Pitt and Hocking (1997) and Samson et al. (1996).
Description: 2nd SAFOODNET Workshop on Microbiological Risk Management in Food Processes; Lyngby; Denmark; 13 October 2008 through 15 October 2008
URI: http://hdl.handle.net/11147/2440
ISBN: 9789513863432
ISSN: 0357-9387
0357-9387
Appears in Collections:Food Engineering / Gıda Mühendisliği
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection

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