摘要：The aim of this paper is to determine the degree of microbial charge of the air in a bread factory. In food industry the air represents one of the biggest riscs of microbiological contamination (with bacteria, yeast, mildew) of food products with repercusions in the sanitary area (intoxications) as well as in industrial area (modification of organoleptic properties of products, rebutting in fabrication, depositing problems, etc. For food industry it is very important that the air is not filled with microorganisms, because these microorganisms are moving in this space and they arrive on raw material and on the finished product.The product about to be fabricated can constitute the medium of culture for the multicplication of microorganisms if the conditions of temperature and humidity are favourable. Generally one must avoid as much as possible the phenomenon of stagnation of products in contact with surfaces and air.The bacteorological analysis of air happens usually and especially in rooms where the aerial transmitting of infections must be avoided because it constitutes a means of control of sanitary conditions.For the bacterial content of air there are no standards so far. There have been made propositions based on researches with the help of which we can estimate the degree of contamination of the air in production spaces.In food industry the number of mezofil germs must not surpass 600/ m3 and the fungus 300/m3./vnd.
关键词：the degree of microbiological contamination; bacteria; yeast; mildewytes
