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A mix-up rated as contamination could in reality be a simple confusion of two cell lines, but usually contamination is assumed. [ citation needed ] After a cell line has been discovered to be contaminated, it is usually never used again for research demanding the specific type of cell line they were assumed to be.
The major risks to the success of all forms of ceramic filtration are hairline cracks and cross-contamination. If the unit is dropped or otherwise abused, the brittle nature of ceramic materials can allow fine, barely-visible cracks, allowing larger contaminants through the filter.
Genetic pollution is a term for uncontrolled [1] [2] gene flow into wild populations. It is defined as "the dispersal of contaminated altered genes from genetically engineered organisms to natural organisms, esp. by cross-pollination", [3] but has come to be used in some broader ways.
Within the sciences, the word "contamination" can take on a variety of subtle differences in meaning, whether the contaminant is a solid or a liquid, [3] as well as the variance of environment the contaminant is found to be in. [2] A contaminant may even be more abstract, as in the case of an unwanted energy source that may interfere with a process. [2]
Once a line is generated, all progeny will be germ-free unless contaminated. These progeny can then be used for experimentation. Typically for experiments, each mouse is housed separately in a sterile isolator to prevent cross-contamination between mice. The mice are provided with sterilized food and water to prevent contamination.
Cross-species transmission is the most significant cause of disease emergence in humans and other species. [citation needed] Wildlife zoonotic diseases of microbial origin are also the most common group of human emerging diseases, and CST between wildlife and livestock has appreciable economic impacts in agriculture by reducing livestock productivity and imposing export restrictions. [2]
Cross-contamination occurs in these areas frequently because of a general lack of knowledge about the needed level of caution and the prevalence of gluten in restaurant kitchens. [83] If cooks are unaware of the severity of their guest's diet restrictions or of the important practices needed to limit cross-contamination, they can unknowingly ...