Larissa Tuanny Franco¹, Tatiana Alves Reis² and Carlos Augusto Fernandes de Oliveira¹*

¹Departamento de Engenharia de Alimentos, Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, Pirassununga, SP, Brazil
²Departamento de Microbiologia, Instituto de Ciências Biomédicas, Universidade de São Paulo, São Paulo, SP, Brazil

*Corresponding Author: Carlos Augusto Fernandes de Oliveira, Departamento de Engenharia de Alimentos, Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, Pirassununga, SP, Brazil.

Received: July 04, 2022; Published: July 11, 2022

Abstract

In the present study, a preliminary investigation was conducted on the occurrence of mycotoxin-producing fungi in respirable air and surface dust from farms (N = 4) and feed factories (N = 3) located in the state of São Paulo, Brazil. The main genera detected were Aspergillus sp., Fusarium sp., Penicillium sp., and Cladosporium sp. Aspergillus sp. was identified in more than 50% of samples analyzed. The values of colony forming units (CFU) were higher in feed factories than in farms, with a maximum of 7.10 Log CFU/m². In samples of respirable dust, average values were 3.12 Log CFU/m³ in animal feed factories and 2.95 Log CFU/m³ in farms. The study demonstrated that the levels of mycotoxin-producing fungi found in the work environments studied may be of concern to the health of the workers.

Keywords:Fungi; Occurrence; Workplace; Breathable Dust; Settled Dust

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Citation

Citation: Carlos Augusto Fernandes de Oliveira., et al. “Occupational Exposure to Mycotoxin-Producing Fungi in Respirable and Surface Dust of Farms and Feed Factories Located in the State of São Paulo, Brazil: A Pilot Study". Acta Scientific Nutritional Health 6.8 (2022): 42-46.

Copyright

Copyright: © 2022 Carlos Augusto Fernandes de Oliveira., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.