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Which is worse green or white mold and do preservatives change the type of mold?
The most dangerous mold strains are: Chaetomium (pronounced Kay-toe-MEE-yum) and Stachybotrys chartarum (pronounced Stack-ee-BOT-ris Shar-TAR-um) as they have been proven to produce demylenating mycotoxins among others, meaning they can lead to autoimmune disease. Under certain growth and environmental conditions, both of these fungi release toxic, microscopic spores and several types of mycotoxins that can cause the worst symptoms which are usually irreversible such as neurological and immunological damage. Chaetomium starts out white in color and then turns into a gray or olive green color. Stachybotrys starts out dark green in color turning into black mold. I don't believe preservatives will help in changing the type of mold. I would also add that Aspergillus and Penicillum molds can also be dangerous. Aspergillis can be infectious and Penicillum molds can be highly allergenic to those with mold sensitivities. Preservatives cannot change the species, only help prevent the onset of growth, though eventually mold always wins.
How can the pour-plate method be used to isolate fungi?
The large and diverse group of microscopic foodborne yeasts and molds (fungi) includes several hundred species. The ability of these organisms to attack many foods is due in large part to their relatively versatile environmental requirements. Although the majority of yeasts and molds are obligate aerobes (require free oxygen for growth), their acid/alkaline requirement for growth is quite broad, ranging from pH 2 to above pH 9. Their temperature range (10-35°C) is also broad, with a few species capable of growth below or above this range. Moisture requirements of foodborne molds are relatively low; most species can grow at a water activity (aw) of 0.85 or less, although yeasts generally require a higher water activity. Both yeasts and molds cause various degrees of deterioration and decomposition of foods. They can invade and grow on virtually any type of food at any time; they invade crops such as grains, nuts, beans, and fruits in fields before harvesting and during storage. They also grow on processed foods and food mixtures. Their detectability in or on foods depends on food type, organisms involved, and degree of invasion; the contaminated food may be slightly blemished, severely blemished, or completely decomposed, with the actual growth manifested by rot spots of various sizes and colors, unsightly scabs, slime, white cottony mycelium, or highly colored sporulating mold. Abnormal flavors and odors may also be produced. Occasionally, a food appears mold-free but is found upon mycological examination to be contaminated. Contamination of foods by yeasts and molds can result in substantial economic losses to producer, processor, and consumer. Several foodborne molds, and possibly yeasts, may also be hazardous to human or animal health because of their ability to produce toxic metabolites known as mycotoxins. Most mycotoxins are stable compounds that are not destroyed during food processing or home cooking. Even though the generating organisms may not survive food preparation, the preformed toxin may still be present. Certain foodborne molds and yeasts may also elicit allergic reactions or may cause infections. Although most foodborne fungi are not infectious, some species can cause infection, especially in immunocompromised populations, such as the aged and debilitated, HIV-infected individuals, and persons receiving chemotherapy or antibiotic treatment. The dilution plating and the direct plating methods may be used to detect fungi in foods. The direct plating method is more efficient than the dilution plating method for detecting individual mold species, including most of the toxin producers, but it is less effective in detecting yeasts. It is also used to determine whether the presence of mold is due to external contamination or internal invasion. Methodology for testing the ability of isolates of toxigenic mold species to produce mycotoxins on sterile rice water substrate is included here.
How can you tell the different types of mold?
u have to use a telescope but it is unsure --------------------------------------------------------------------------------------------------------- you you would need a microscope and maybe some pictures of the internet or if it only grows on lets say the shower tile then search mold on tile from moisture or something similar.
What is food airborne?
The airborne food, fungi and mycotoxins molds are yeasts and mycotoxins that may occur in foods and in processing environments.
Is Mycotoxins a bilogical warfare agent?
Mycotoxins are a group of toxins produced by molds. While they can cause sickness and cancer, they are not potent enough to be used in biological warfare. Mycotoxins are extremely weak compared to biological warfare agents such as sarin and VX.
Which toxin's metabolites can be detected as late as 28 days after exposure?
T-2 mycotoxins
Is T2 toxin a polar mycotoxin?
According to Tapani Tuomi, Lauri Saarinen and Kari Reijula (1998): Detection of polar and macrocyclic trichothecene mycotoxins from indoor environments. Analyst, 123, 1835-1841 T-2 Toxin belongs to the polar mycotoxins.
What is an aflatoxin?
An aflatoxin is a member of a family of mycotoxins performed by moulds of the Aspergilius species, some of which can be toxic or carcinogenic.
Does peanut butter have any poisons in it?
No. Peanut butter has no poisons in it unless it was the one that was recalled recently. The one recalled came from a peanut place in Georgia, USA because that recalled peanut butter was recalled because of Salmonella. Another possible problem with improperly processed peanut butter could be mycotoxins. If the peanuts aren't grown and handled properly, mold could grow on the peanuts and form mycotoxins. Some mycotoxins are known to cause cancer.
What spores are given off by black mold?
Black mold is very toxic and gives off mycotoxins. These spores are very allergenic and can cause sever respiratory problems for adults. They also can be damaging towards children and pets. The black mold produces a group of mycotoxins called trichothecenes.
What treatment should be given to a patient exposed to T to mycotoxins via ingestion?
Administer super-activated charcoal.
Can pigs eat moldy bread?
No, as the mould contains mycotoxins which at best will make the pig sick, at worst will kill them.
Are Mycotoxins found in Brewers Yeast?
No. An extensive review of the scientific literature has revealed only one report of mycotoxins associated with two samples yeast products. This association was found in a product used in an animal feed manufacturing facility and could easily have been cross contaminated with another feed ingredient.
What treatment should be given a patient exposed to T-2 mycotoxins via ingestion?
Administer super-activated charcoal.
What treatment should be given a patient exposed to T 2 mycotoxins via ingestion?
Administer super-activated charcoal.
