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HYGIENIC EVALUATION OF PRODUCTION ENVIRONMENT IN GROWING EDIBLE MUSHROOMS. Sterenbogen M. Yu., Tsapko V. G.

HYGIENIC EVALUATION OF PRODUCTION ENVIRONMENT IN GROWING EDIBLE MUSHROOMS. Sterenbogen M. Yu., Tsapko V. G.

https://doi.org/10.33573/ujoh2018.02.079

Sterenbogen M. Yu.1, Tsapko V. G.2

HYGIENIC EVALUATION OF PRODUCTION ENVIRONMENT IN GROWING EDIBLE MUSHROOMS

1Shupyk National Medical Academy of Postgraduate Education, Kiev

2State Institution "Kundiiev Institute of Occupational Health of the National Academy of Medical Sciences of Ukraine", Kiev

Full article (PDF), UKR

Introduction. The Ukrainian branch of edible mushroom production is actively developing in recent years due to the continuous growing of the demand. Waste products can be additional sources of the raw material for improving the soil productivity.

Purpose. To study hygienic peculiarities of working conditions in production of edible fungi.

Materials and methods. The study of parameters of microclimatic conditions, the concentration of dust in the air of the working zone, microbial contamination of the work environment at the enterprise, growing mushrooms in the Kiev region, was carried out. Results. It is established that temperature and humidity parameters at the majority of workplaces do not follow normative indices. A wide range of microscopic fungi was found in the air of the working zone. Their concentrations were 7,9 • 103; 1,2 • 104 CFU/m3 in the air at workplaces of operators engaged in mechanized delivery of the mixture, and 1,8 • 104 CFU/m3 in the air at workplaces of operator of the conveyor line. The fungi belonged to the generations of Aspergillus, Mucor, Penicillium, Alternaria, Fusarium etc. These species of fungi, as described in the scientific literature, can negatively affect the human health, manifesting allergic and infectious action.

Conclusions. When assessing the production environment the biological factor can be considered as a leading factor. The increased content of microscopic fungi in the air of industrial premises, when growing champignons, can adversely affect the health of workers. Working conditions in this production can be a factor of occupational risk for workers, an etiological factor in the occurrence of occupational diseases. In this regard, there are recommended technological, sanitary and hygienic measures, which can lead to improvement of the working conditions for employees in this branch of economy, as well as to reduction of the risk of occurrence of general and occupational diseases.

Key words: occupational hygiene, сhampignons, microscopic fungi

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ORCID ID of co-authors and their contribution to the preparation and writing of the article:

Sternbogen M. Yu. (ORCID ID 0000-0003-2395-5101) - review of literature, selection and analysis of hygienic and microbiological data;

Tsapko V.G. - development of technological, sanitary-technical and sanitary-hygienic measures, formation of conclusions.