Open AccessMycotoxins in the Dust Form Brewing Environment
Author(s) -
Ying-Fang Hsu,
Cheng-Min Chuang,
Feng-Hsin Chang,
Pei-Yi,
Jinjun Feng,
Hsiao-Chien Huang,
Shu Yang,
Wei-Ting Liu
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/811/1/012011
Subject(s) - brewing , cardboard , environmental science , mycotoxin , ochratoxin a , work environment , raw material , pulp and paper industry , food science , waste management , chemistry , work (physics) , engineering , mechanical engineering , organic chemistry , fermentation
This work aimed to investigate the mycotoxins’ distribution in the soy sauce brewing environment. Monitoring the total dust and respirable dust to evaluate the biological exposure of the workers in the brewing environment. This research conducted sampling in the soy sauce brewery. The brewing operating area is divided into raw material storage area, pre-work area, processing area, and packaging area according to the brewing processes. In each area, the total suspended dust and respirable dust are sampled and then carried out measurement of mycotoxin concentrations. The analyses showed that the aflatoxin concentration of total dust and respirable dust are between 36.35-191.00 ng/m 3 and 25.69-95.19 ng/m 3 respectively. And the ochratoxin A concentration of total duct and respirable duct are between 29.46-87.18 ng/m 3 and 18.12-43.63 ng/m 3 respectively. The results showed that the pre-work area has the highest concentration of mycotoxin. Therefore, this work suggested the local exhausting equipment should be regarded to increase ventilation rate, and the workers should wear personal protective equipment for ensuring occupational health.