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Mycotoxins can appear in the food chain as a result of fungal infection of crops, either by being eaten directly by humans or by being used as livestock feed. In 2004 in Kenya, 125 people died and nearly 200 others required medical treatment after eating aflatoxin -contaminated maize. [ 34 ]
Human interactions with fungi include both beneficial uses, whether practical or symbolic, and harmful interactions such as when fungi damage crops, timber, food, or are pathogenic to animals. Yeasts have been used since ancient times to leaven bread and to ferment beer and wine .
A type of aflatoxin, AFB1, is the most common mycotoxin that is found in human food and animal feed. [38] AFB1 targets the liver of both humans and animals. [38] Acute aflatoxicosis can make humans and animals have symptoms like abdominal pain, vomiting, and even death. [38]
Humans have been lucky when it comes to avoiding sizeable meteors and mass die-offs. However, if one measuring 50-meters-wide and speeding towards Earth at roughly 9 miles per second exploded in ...
When dried and frozen, Deinococcus radiodurans could survive 140,000 grays, or units of X-and gamma-ray radiation, which is 28,000 times greater than the amount of radiation that could kill a person.
Contaminated food or liquids can also spread the virus. Shellfish, especially oysters and clams, are also known to spread the bug, because they are filter feeders and can accumulate the virus from ...
Microbicide – an agent used to kill or reduce the infectiousness of microorganisms. Miticide – a chemical to kill mites. Nemacide (also nematicide, nematocide) – a chemical to eradicate or kill nematodes. Parasiticide – a general term to describe an agent used to destroy parasites. Pediculicide – an agent that kills head lice.
Food microbiology is the study of the microorganisms that inhabit, create, or contaminate food.This includes the study of microorganisms causing food spoilage; pathogens that may cause disease (especially if food is improperly cooked or stored); microbes used to produce fermented foods such as cheese, yogurt, bread, beer, and wine; and microbes with other useful roles, such as producing ...