Categorisation of culturable bioaerosols in a fruit juice manufacturing facility
Fig 5
Harmful bioaerosols detected in samples from the different designated areas: Entrance to the production area (Area 1: Yellow), preparation and mixing of materials (Area 2: Red), between the production lines (Area 3: Green), dispersion of bottles (Area 4: Blue) and filling of the final product (Area 5: Purple). Sampling occurred during peak season (onset of summer) and off-peak season (onset of autumn) to establish if seasonal variation would impact the accumulation and spread of the harmful bioaerosols. Bacteria are represented by the dark grey region and the yeast and mould are represented by the light grey region.