Seasonal determination of microbiological air quality in meat and dairy enterprises in production areas

This study aims to determine the level of airborne microorganisms in the air by taking four seasonal air samples of a meat and dairy company operating in the province of Afyonkarahisar. For this purpose, a total of 10 points were sampled from the meat industry and the dairy industry, one outdoor atmosphere, four production areas. The sampling process was repeated four seasons to observe seasonal effects on the results. The samples taken were brought to the laboratory environment quickly and under appropriate conditions and analyzed, and the results were evaluated separately. As a result of this study, with seasonal changes, the levels of yeast, mold and bacteria have also changed in businesses in the external environment and in different areas of production. As a result of our study, the total number of aerobic mesophilic bacteria was found to be a maximum of 2000 cfu/m3 in the cheddar cheese production room in the autumn season. The highest average value in the meat business was 508 cfu/m3 in the summer and in the dairy business at 762 cfu/m3 in the autumn. During our work, it was found that the number of yeast and mold varied between 0-460 cfu/m3 in the indoor and outdoor environments. The maximum yeast and mold level has been detected as 460 cfu/m3 in the cheddar cheese production room in the dairy farm in the spring season.