음식점의 공기 중 부유미생물 분포 평가를 위한 기초연구
A Pilot Study on the Assessment of Bioaerosols in Restaurants
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Objectives: A pilot study was undertaken to assess the bioaerosol levels in restaurants and determine the effectsof variations in temperature, relative humidity, and air movement on these levels. It focused on the differencesbetween kitchens and dining areas, as well as between summer and winter. Methods: A field survey was performed in six restaurants. An Anderson type air sampler was used for samplingbioaerosols, such as total suspended bacteria (TSB), Gram-negative bacteria (GNB), Gram positive bacteria(GPB), opportunistic bacteria (OP), Staphylococcus spp., and total suspended fungi (TSF). Results: The average levels of TSB were 1×10² CFU/㎥ and of TSF they were 1×10˚~10¹ CFU/㎥. Thekitchens had higher bioaerosol levels compared to dining areas, and summer showed much higher levelsthan winter. The concentration of OP in summer was more than six-fold that of winter. S. aureus wasdetected both in kitchens and dining areas, even in winter. The main effect of air movement on TSB levelswas significant (p<0.05), as was air temperature, relative humidity and air movement on TSF levels(p<0.05). Conclusion: There was a wide variation in bioaerosol levels among different restaurants. The resultsindicate that cooking foods may be a key factor affecting bioaerosol levels. The effects of air temperatureand relative humidity reveal that bioaerosol levels may vary according to the season. The observation ofpathogenic bacteria suggests that the hygiene management of establishments should be improved. Futureresearch is needed to characterize the relation between bioaerosol levels and the occupant density of thedining area.
Abstract
Objectives: A pilot study was undertaken to assess the bioaerosol levels in restaurants and determine the effectsof variations in temperature, relative humidity, and air movement on these levels. It focused on the differencesbetween kitchens and dining areas, as well as between summer and winter. Methods: A field survey was performed in six restaurants. An Anderson type air sampler was used for samplingbioaerosols, such as total suspended bacteria (TSB), Gram-negative bacteria (GNB), Gram positive bacteria(GPB), opportunistic bacteria (OP), Staphylococcus spp., and total suspended fungi (TSF). Results: The average levels of TSB were 1×10² CFU/㎥ and of TSF they were 1×10˚~10¹ CFU/㎥. Thekitchens had higher bioaerosol levels compared to dining areas, and summer showed much higher levelsthan winter. The concentration of OP in summer was more than six-fold that of winter. S. aureus wasdetected both in kitchens and dining areas, even in winter. The main effect of air movement on TSB levelswas significant (p<0.05), as was air temperature, relative humidity and air movement on TSF levels(p<0.05). Conclusion: There was a wide variation in bioaerosol levels among different restaurants. The resultsindicate that cooking foods may be a key factor affecting bioaerosol levels. The effects of air temperatureand relative humidity reveal that bioaerosol levels may vary according to the season. The observation ofpathogenic bacteria suggests that the hygiene management of establishments should be improved. Futureresearch is needed to characterize the relation between bioaerosol levels and the occupant density of thedining area.
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