Comparison of fungal contamination between hospitals and companies food units

摘要

A descriptive study was developed to compare air and surfaces fungal contamination in ten hospitals' food units and two food units from companies. Fifty air samples of 250 litres through impaction method were collected from hospitals' food units and 41 swab samples from surfaces were also collected, using a 10 by 10 cm square stencil. Regarding the two companies, ten air samples and eight surface samples were collected. Air and surface samples were collected in food storage facilities, kitchen, food plating and canteen. Outdoor air was also collected since this is the place regarded as a reference. Simultaneously, temperature, relative humidity and meal numbers were registered. Concerning air from hospitals' food units, 32 fungal species were identified, being the two most commonly isolated genera Penicillium sp. (43.6%) and Cladosporium sp. (23.2%). Regarding yeasts, only Rhodotorula sp. (84.2%) and Trichosporon sp. (15.8%) were isolated. Regarding the analyzed surfaces from the same places, 21 fungal species were identified, being also Penicillium sp. (69.1%) and Cladosporium sp. (8.25%) the genera most frequently found. Candida parapsilosis (36.3%) and Rhodotorula sp. (25.7%) were the most prevalent yeast species. In the two companies, nine fungal species were identified in air, being Cladosporium sp. the most frequent genus (71.2%) followed by Penicillium sp. (13.0%). Only one yeast species, Candida famata, was identified. Eight filamentous fungi and three yeasts were identified in the analyzed surfaces, being　Penicillium sp the most frequently isolated mould (97.2%) and Candida famata the most frequent yeast (42.9 %). Aspergillus species, such as A. ochraceus, A. versicolor, A. Candidas, A. fumigatus and A. niger were also isolated in hospitals' food units, whereas companies' food units only A. glaucus was isolated. No positive association was observed (p>0.05) among fungal contamination and the following parameters: temperature, relative humidity and number of meals served in hospitals' and companies' food units.