Improving air sampling

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

1 Citation (Scopus)

Abstract

The ability of air to contain and transport liquids, solids, and living substances is frequently overlooked or forgotten. After becoming airborne, organisms are able to contaminate products through air as long as they stay viable, which depends on a number of different parameters. The conditions of sampling and analysis should be considered prior to the choice of the sampler. Microbes are notoriously difficult to assess accurately under variable conditions and no single sampling or assay method is suitable for all applications; rather, the method needs to be tailored to the application of interest. Understanding the airborne behavior of microbes over a range of environmental conditions is vital for recommendation of the handling, sampling, and assessment of bioaerosols. The development of real-time continuous monitoring of airborne microbes is important for the food industry. Given the ability to respond quickly to the findings of continuous monitoring, this kind of system would provide a tool to detect abnormalities, problems, and trends in processes that are not always found with normal short-term periodic sampling.
Original languageEnglish
Title of host publicationHandbook of Hygiene Control in the Food Industry
EditorsH.L.M. Lelieveld, M.A. Mostert, J. Holah
Place of PublicationCambridge, UK
PublisherWoodhead Publishing
Chapter37
Pages619-640
ISBN (Print)1-85573-957-7, 978-1-85573-957-4
DOIs
Publication statusPublished - 2005
MoE publication typeD2 Article in professional manuals or guides or professional information systems or text book material

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air sampling
sampling
food industry
air
monitoring
abnormality
sampler
environmental conditions
assay
liquid
method

Cite this

Miettinen, H. (2005). Improving air sampling. In H. L. M. Lelieveld, M. A. Mostert, & J. Holah (Eds.), Handbook of Hygiene Control in the Food Industry (pp. 619-640). Cambridge, UK: Woodhead Publishing. https://doi.org/10.1533/9781845690533.3.619
Miettinen, Hanna. / Improving air sampling. Handbook of Hygiene Control in the Food Industry. editor / H.L.M. Lelieveld ; M.A. Mostert ; J. Holah. Cambridge, UK : Woodhead Publishing, 2005. pp. 619-640
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Miettinen, H 2005, Improving air sampling. in HLM Lelieveld, MA Mostert & J Holah (eds), Handbook of Hygiene Control in the Food Industry. Woodhead Publishing, Cambridge, UK, pp. 619-640. https://doi.org/10.1533/9781845690533.3.619

Improving air sampling. / Miettinen, Hanna.

Handbook of Hygiene Control in the Food Industry. ed. / H.L.M. Lelieveld; M.A. Mostert; J. Holah. Cambridge, UK : Woodhead Publishing, 2005. p. 619-640.

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

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N2 - The ability of air to contain and transport liquids, solids, and living substances is frequently overlooked or forgotten. After becoming airborne, organisms are able to contaminate products through air as long as they stay viable, which depends on a number of different parameters. The conditions of sampling and analysis should be considered prior to the choice of the sampler. Microbes are notoriously difficult to assess accurately under variable conditions and no single sampling or assay method is suitable for all applications; rather, the method needs to be tailored to the application of interest. Understanding the airborne behavior of microbes over a range of environmental conditions is vital for recommendation of the handling, sampling, and assessment of bioaerosols. The development of real-time continuous monitoring of airborne microbes is important for the food industry. Given the ability to respond quickly to the findings of continuous monitoring, this kind of system would provide a tool to detect abnormalities, problems, and trends in processes that are not always found with normal short-term periodic sampling.

AB - The ability of air to contain and transport liquids, solids, and living substances is frequently overlooked or forgotten. After becoming airborne, organisms are able to contaminate products through air as long as they stay viable, which depends on a number of different parameters. The conditions of sampling and analysis should be considered prior to the choice of the sampler. Microbes are notoriously difficult to assess accurately under variable conditions and no single sampling or assay method is suitable for all applications; rather, the method needs to be tailored to the application of interest. Understanding the airborne behavior of microbes over a range of environmental conditions is vital for recommendation of the handling, sampling, and assessment of bioaerosols. The development of real-time continuous monitoring of airborne microbes is important for the food industry. Given the ability to respond quickly to the findings of continuous monitoring, this kind of system would provide a tool to detect abnormalities, problems, and trends in processes that are not always found with normal short-term periodic sampling.

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BT - Handbook of Hygiene Control in the Food Industry

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Miettinen H. Improving air sampling. In Lelieveld HLM, Mostert MA, Holah J, editors, Handbook of Hygiene Control in the Food Industry. Cambridge, UK: Woodhead Publishing. 2005. p. 619-640 https://doi.org/10.1533/9781845690533.3.619