Air Sampling

Research output: Chapter in Book/Report/Conference proceedingChapter or book articleProfessional

1 Citation (Scopus)

Abstract

In order to effectively monitor microbiological air quality, the nature of bioaerosols, as well as the parameters affecting air sampling and assaying techniques, need to be understood. In addition, the aim of the air sampling influences the choices of how the sampling and assaying are performed. There are plenty of different air sampling techniques based on different principles such as sedimentation, impaction, centrifugal force, filtration, and electrostatic precipitation. Each sampling method involves its intrinsic advantages and drawbacks. The selection of a bioaerosol assay method depends, for example, on speed, cost, labor, and knowledge level needed for the application. Bioaerosol results should not be directly compared to results from different samplers or assay methods.
Original languageEnglish
Title of host publicationHandbook of Hygiene Control in the Food Industry
EditorsHuub Lelieveld, John Holah, Domagoj Gabrić
PublisherWoodhead Publishing
Chapter45
Pages697-709
EditionSecond
ISBN (Electronic)978-0-08-100197-4
ISBN (Print)978-0-08-100155-4
DOIs
Publication statusPublished - 2016
MoE publication typeD2 Article in professional manuals or guides or professional information systems or text book material

Publication series

SeriesWoodhead Publishing Series in Food Science, Technology and Nutrition

Fingerprint

bioaerosols
air
sampling
methodology
air quality
assays
samplers
labor
monitoring

Keywords

  • Bioaerosol
  • bioaerosol sampler
  • bioaerosol assay
  • airborne
  • monitoring
  • air sampling

Cite this

Miettinen, H. (2016). Air Sampling. In H. Lelieveld, J. Holah, & D. Gabrić (Eds.), Handbook of Hygiene Control in the Food Industry (Second ed., pp. 697-709). Woodhead Publishing. Woodhead Publishing Series in Food Science, Technology and Nutrition https://doi.org/10.1016/B978-0-08-100155-4.00045-5
Miettinen, Hanna. / Air Sampling. Handbook of Hygiene Control in the Food Industry. editor / Huub Lelieveld ; John Holah ; Domagoj Gabrić. Second. ed. Woodhead Publishing, 2016. pp. 697-709 (Woodhead Publishing Series in Food Science, Technology and Nutrition).
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Miettinen, H 2016, Air Sampling. in H Lelieveld, J Holah & D Gabrić (eds), Handbook of Hygiene Control in the Food Industry. Second edn, Woodhead Publishing, Woodhead Publishing Series in Food Science, Technology and Nutrition, pp. 697-709. https://doi.org/10.1016/B978-0-08-100155-4.00045-5

Air Sampling. / Miettinen, Hanna.

Handbook of Hygiene Control in the Food Industry. ed. / Huub Lelieveld; John Holah; Domagoj Gabrić. Second. ed. Woodhead Publishing, 2016. p. 697-709 (Woodhead Publishing Series in Food Science, Technology and Nutrition).

Research output: Chapter in Book/Report/Conference proceedingChapter or book articleProfessional

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AB - In order to effectively monitor microbiological air quality, the nature of bioaerosols, as well as the parameters affecting air sampling and assaying techniques, need to be understood. In addition, the aim of the air sampling influences the choices of how the sampling and assaying are performed. There are plenty of different air sampling techniques based on different principles such as sedimentation, impaction, centrifugal force, filtration, and electrostatic precipitation. Each sampling method involves its intrinsic advantages and drawbacks. The selection of a bioaerosol assay method depends, for example, on speed, cost, labor, and knowledge level needed for the application. Bioaerosol results should not be directly compared to results from different samplers or assay methods.

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KW - bioaerosol sampler

KW - bioaerosol assay

KW - airborne

KW - monitoring

KW - air sampling

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DO - 10.1016/B978-0-08-100155-4.00045-5

M3 - Chapter or book article

SN - 978-0-08-100155-4

T3 - Woodhead Publishing Series in Food Science, Technology and Nutrition

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Miettinen H. Air Sampling. In Lelieveld H, Holah J, Gabrić D, editors, Handbook of Hygiene Control in the Food Industry. Second ed. Woodhead Publishing. 2016. p. 697-709. (Woodhead Publishing Series in Food Science, Technology and Nutrition). https://doi.org/10.1016/B978-0-08-100155-4.00045-5