Fig 1.
Schematic layout of the fruit juice manufacturing facility.
Different sampling areas: Area 1 (entrance to the production area), Area 2 (preparation and mixing of materials), Area 3 (between the production lines), Area 4 (dispersion of bottles) and Area 5 (filling of bottles with the final product).
Table 1.
Media, incubation time and temperature.
Fig 2.
These symbols are used in Fig 3 to link the microorganisms to their possible origins (from ‘Dead organic matter’ to ‘Wounds and blood), interest (from “Not sure where it comes from’ to ‘No specific meaning’), and importance (from ‘Actinobacterium’ to ‘Bioaerosols’).
Fig 3.
Overview of the culturable bioaerosol fraction. As this is a distribution tree, each order is shown as different leaves and the various taxa are indicated in italics. The meaning of each symbol is outlined in Fig 2. This is not a phylogenetic tree, nor is there a specific listing order; it merely represents the total diversity detected. Microbial orders are discussed from the bottom left starting with the Actinomycetales in a clockwise direction under the two different kingdoms. The Bacillales, Pseudomonadales and Actinomycetales, and to a lesser extent the Eurotiales and Saccharomycetales orders, were the most prevalent.
Table 2.
Innocuous bioaerosols detected and classified alphabetically from order to species.
Table 3.
Alphabetical classification of useful bioaerosols detected (peak and off-peak seasons) according to: medical contribution, promoting and protecting plant growth and environmental contribution.
Table 4.
Harmful bioaerosols detected and classified alphabetically according to their pathogenicity and infection potential, multidrug resistance, food poisoning and food spoilage potential.
Fig 4.
Microbial hazard identification.
Number of identified harmful bioaerosols detected during the two sampling seasons in the designated areas: entrance to the production area (Area 1), preparation and mixing of materials (Area 2), between the production lines (Area 3), dispersion of bottles (Area 4) and filling of the final product (Area 5). The two sampling phases are indicated as peak season (PS) (onset of summer) and off-peak season (OPS) (onset of autumn).
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.