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Shirleen Mari Theisinger Bioaerosol Composition and Associated Hazards in a Prominent Fruit Beverage Production Facility by Shirleen Mari Theisinger Submitted in fulfilment of the requirements for the Degree Doctor of Philosophy: Environmental Health Centre for Applied Food Sustainability and Biotechnology (CAFSaB) Department of Life Sciences Faculty of Health and Environmental Sciences Central University of Technology, Free State BLOEMFONTEIN 2020 Dr O de Smidt (Promotor) Prof JFR Lues (Co-promotor) i © Central University of Technology, Free State Declaration I, Shirleen Mari Theisinger, Identity Number: , (Student Number: ), hereby declare that this research project, submitted to the Central University of Technology, Free State, for the Degree Doctor of Philosophy in Environmental Health, is my own independent work. This work complies with the code of Academic Integrity, as well as other relevant policies, procedures, rules and regulations of the Central University of Technology, Free State and has not been submitted before to any institution by myself or any other person for the attainment of qualification. ……………………………………. Shirleen Mari Theisinger 2020 I certify that the above statement is correct. …………………………………… Doctor O de Smidt (Promotor) ii © Central University of Technology, Free State Dedication I dedicate this thesis to my remarkable husband. Thank you for all your love, prayers and support. I am blessed with you in my life. iii © Central University of Technology, Free State Acknowledgements Praise and gratitude are due to Almighty God for His love and grace. I am sincerely grateful to my remarkable supervisor, Dr O. de Smidt (PhD), for her professional guidance, understanding, availability and supervision during this study and manuscript preparation. I also extend my gratitude to my co-supervisor, Prof. J.R.F. Lues, for his collaboration and useful recommendations. Grateful appreciation is also expressed to Dr C. Swart for her advice and input. A word of special thanks is extended to the Centre of Applied Food Security and Biotechnology (CAFSaB), Faculty of Health and Environmental Sciences of the Central University of Technology, Free State, and the NRF for their sponsorship of this programme. My heartfelt gratitude is due to my beloved husband, Bernd Theisinger, for his support, love, prayers, sacrifices and motivation. Special words of thanks go to my children, Lisa, Brian and Emma Theisinger, and to Christo and Liedy Coetzer, my parents, for their love, time, continuous encouragement and financial support. I am indebted to my supportive sibling, Christie Small-Smith, for her love and support throughout this journey and my life in general. I would also like to extend my warmest gratitude to my mother-in-law, Amanda Knepscheld, for her continuous support. iv © Central University of Technology, Free State Table of Contents Abbreviations.…………………………………………………………………………….…………………………………..…………………………..viii Symbols.……………………………………………………………………………………………………….……………………………………………ix List of Figures.……………………………………………………………………………………………………….………………………….………….x List of Tables.…………………………………………………………………………………………………………………………………..………….xi Abstract.………………………………………………………………………………………………………………………………….………………..xii CHAPTER 1.………………………………………………………………………………………………………………………………………………..1 1.1. Background and Rationale.…………………………………………………………………………………………………………………………..1 1.2. Problem Statement.…………………………………………………………………………………………………………………………………..2 1.3. Aims and Objectives……………………………………………………………………………….…………………………………………………3 1.4. Chapter Layout………………………………………………………………………………………………………………………………………..3 1.5. References…………………………………………………………………………………………………………………………………………….6 CHAPTER 2………………………………………………………………………………………………………………………………………………...8 2.1. Introduction ................................................................................................................................................................................................ 9 2.2. The Fruit Juice Industry ........................................................................................................................................................................... 10 2.2.1. The history of fruit juice manufacturing………………………………………………………………………………………………………….10 2.2.2. Foodborne diseases associated with fruit juice………………………………………………………………………………………………..10 2.2.3. Consumer law and legislation associated with South African fruit juice industries……………………………………………………...…18 2.3. The Composition of Bioaerosols .............................................................................................................................................................. 19 2.3.1. Microbial components ........................................................................................................................................................................... 19 2.3.1.1. Spores ................................................................................................................................................................................................ 30 2.3.1.2. Toxins ................................................................................................................................................................................................ 30 2.3.1.3. Other components ............................................................................................................................................................................. 31 2.4. Bioaerosol Detection: Approaches and Challenges ................................................................................................................................ 31 2.4.1. Sampling methodologies....................................................................................................................................................................... 32 2.5. Bioaerosol Relevance in Food Manufacturing ......................................................................................................................................... 41 2.5.1. Food product related risks: spoilage or contamination ......................................................................................................................... 41 2.5.2. Risks associated with food handlers and occupational health threats ................................................................................................. 41 2.5.2.1. Allergenic and/or toxic agents ............................................................................................................................................................ 42 2.5.2.2. Infections ............................................................................................................................................................................................ 43 2.6. Relevant International and National Legislation Associated with Bioaerosols………………………………………………………………..43 2.7. Conclusion ............................................................................................................................................................................................... 48 2.8. References ............................................................................................................................................................................................... 49 CHAPTER 3………………. ............................................................................................................................................................................. 61 3.1. Introduction .............................................................................................................................................................................................. 62 3.2. Materials and Methods ............................................................................................................................................................................. 64 3.2.1. Sampling protocol ................................................................................................................................................................................. 64 3.2.2. Measurement of the variation in physical parameters .......................................................................................................................... 64 3.2.3. Culture-dependent sampling……………………………………………………………………………………………………………………..64 v © Central University of Technology, Free State 3.2.3.1. Passive sampling ............................................................................................................................................................................... 65 3.2.3.2. Active sampling .................................................................................................................................................................................. 65 3.2.4. Selection, enumeration and cryopreserving of the culturable fraction……………………………………………………………………….65 3.2.5. Statistical analyses ............................................................................................................................................................................... 67 3.3. Results and Discussion ............................................................................................................................................................................ 67 3.3.1. Recording of physical parameters .......................................................................................................................................................
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