Baysal, Ayşe HandanBaysal, Taner03.08. Department of Food Engineering03. Faculty of Engineering01. Izmir Institute of Technology2016-11-142016-11-142009Baysal, A. H., and Baysal, T. (2009). Airborne fungi in a Turkish olive processing plant. In G. Wirtanen, & S. Salo (Eds.), Microbiological Risk Management in Food Processes. Paper presented at the 2nd SAFOODNET Workshop on Microbiological Risk Management in Food Processes; Lyngby; Denmark; 13-15 October (pp. 52-53). Finland: VTT.97895138634320357-9387http://hdl.handle.net/11147/24402nd SAFOODNET Workshop on Microbiological Risk Management in Food Processes; Lyngby; Denmark; 13 October 2008 through 15 October 2008Studies employing gravity settling culture plates (GSC) were conducted in order to analyse the airborne fungi of an olive processing (ripe pitted, natural calamata pitted and whole olive) plant in Izmir, Turkey, in May 2008. Sampling procedure for airborne fungi was performed 8 times during the processing. Numbers and types of airborne fungi in the air of olive processing areas were investigated by exposing a Petri dish of malt extract and potato dextrose agar medium for 15 min and then counting the number of colonies which develop after incubation at 25°C for 7 d.. Moulds were identified according to Pitt and Hocking (1997) and Samson et al. (1996).eninfo:eu-repo/semantics/openAccessOlive processingGravity settling cultureAirborne fungiConference Object2-s2.0-80053234733