engleski

Occupational exposure of farmers and food processing workers to fungi and mycotoxins

Fungi are unavoidable food contaminants which are present in all stages of food processing, form field to fork. Cereals represent a primary source of fungi in our food, as well as the source of occupational exposure to fungi. Farm workers, workers in elevators, silos, and mills are often highly exposed to fungi, and in cases of decreased immunity they can develop different types of mycoses. In this survey, we have analysed the air, dust, and cereals in five different silos and five farms, and based on the results, the estimated the risk of developing mycoses in workers. The presence of Aspergillus spp., Alternaria spp., Fusarium spp., and Penicillium spp., known mycotoxin producers, was detected in all of the test samples in all locations. Due to exposure to Aspergillus spp. a well-known cause of Pulmonary aspergillosis, it was recommended that workers wear at least face masks and regularly change their workplace form within the building to the outside, in order to reduce the burden of Aspergilli on lungs, combined with regular annual health examinations.

foodborne fungi ; mycotoxins ; food safety ; occupational toxicology

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