The worktops in both chemical and microbiological laboratories are the surfaces most vulnerable to damage and exposure to contamination by indoor pollutants. The rate at which particles are deposited on indoor surfaces is an important parameter to determine human exposure to airborne biological particles. In contrast to what has been established for inorganic pollutants, no limit has been set by law for microbial contamination in indoor air. To our knowledge, a comparative study on the effect of surfaces on the deposition of microbes has not been carried out. An evaluation of the microbial contamination of worktop materials could be of crucial importance, both for safety reasons and for the reliability of tests and experiments that need to be carried out in non-contaminated environments. The aim of this study was to evaluate the overall microbial contamination (fungi, mesophilic and psychrophilic bacteria, staphylococci) on six widely used worktop materials in laboratories (glass, stainless steel, fine porcelain stoneware, post-forming laminate, high-performing laminate and enamel steel) and to correlate it with the characteristics of the surfaces. After cleaning, the kinetics of microbial re-contamination were also evaluated for all surfaces.
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http://dx.doi.org/10.3390/ijerph120708295 | DOI Listing |
World J Microbiol Biotechnol
January 2025
Engineering Research Centre for Waste Oil Recovery Technology and Equipment, Ministry Education, Chongqing Technology and Business University, Chongqing, 400067, China.
In recent years, it has become widely acknowledged that heavy metals are often present in oil-contaminated sites. This study utilized three specific types of microorganisms with different functions to construct a composite bacterial consortium for treating lubricant-Cr(VI) composite pollutants. The selected strains were Lysinbacillus fusiformis and Bacillus tropicus.
View Article and Find Full Text PDFFood Res Int
January 2025
Department of Animal and Public Health, School of Veterinary Medicine, Universidad Nacional Mayor de San Marcos, Av. Circunvalacion 2800, San Borja 15021, Lima 41, Peru; Tropical and Highlands Veterinary Research Institute, Universidad Nacional Mayor de San Marcos, Jr. 28 de Julio s/n, Jauja, 12150, Peru; Global Health Center, Universidad Peruana Cayetano Heredia, Av. Honorio Delgado 430, San Martín de Porres 15102, Lima 41, Peru. Electronic address:
Campylobacter is a major cause of foodborne gastroenteritis worldwide, with the mishandling of contaminated chicken meat among the main pathways for human infection. Granted the disease burden due to this pathogen, systematic assessments of its potential impact are necessary. The aims of this study were to evaluate both presence and load of Campylobacter in chicken meat sold in traditional markets, assess risk factors related with the infrastructure and hygienic conditions of market stalls, and evaluate control strategies for campylobacteriosis in Peru through a quantitative microbiological risk assessment (QMRA), a data-driven, systematic approach to quantitatively assess risks by integrating empirical contamination levels, microbial behavior, and consumer exposure.
View Article and Find Full Text PDFFood Res Int
January 2025
College of Food Science and Technology, Huazhong Agricultural University, National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, Hubei Province 430070, PR China. Electronic address:
Photodynamic inactivation (PDI) has emerged as a novel non-thermal process technology for inactivating microorganisms due to its low cost, safety, and efficiency. This study aimed to investigate the antimicrobial effect of VK-mediated PDI against Pseudomonas fluorescens (P. fluorescens) and to assess its impact on the quality of the blunt bream contaminated with P.
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January 2025
Department of Food and Nutrition, College of Biotechnology and Natural Resources, Chung-Ang University, 4726, Gyeonggi-do 17546, Republic of Korea. Electronic address:
This study investigated the survival of human rotavirus (HRV) on fresh beef, chicken, and lettuce stored at various temperatures, as well as the effect of UV-C exposure on HRV viability on these food surfaces. At 20 °C, the survival rate of three HRV strains (WA, 89-12C2, and DS-1) on beef, chicken, and lettuce decreased within 3 days, with the most significant reduction observed on beef. When stored at 4 °C, a significant reduction in HRV viability was observed by day 7, with the greatest decrease observed on beef, followed by chicken and lettuce.
View Article and Find Full Text PDFWater Res
December 2024
Key Laboratory of Drinking Water Science and Technology, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, China; University of Chinese Academy of Sciences, Beijing 100049, China. Electronic address:
Biological activated carbon (BAC) filtration is vital for the abatement of micropollutants in drinking water. However, limited information is available on contaminant removal in BAC filters with aged media (e.g.
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