Hazards in Industries - During normal industrial fermentations microorganisms may escape to the environment as aerosol in the exhaust gases from the fermentor. Air escaping from the working area may also release aerosols containing microorganisms.
The number of microorganisms escaping will be higher in the downstream area than in the fermentor area. Microorganisms may also be liberated into the air space at the top of the fermentor as droplets. Many of these droplets will fall back into the fermentor or will impact on the wall.
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