[DIYbio] Re: [diybio-eu] Re: [BiologiGaragen] Bacteria? Help

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Whoa there. A significant cause of food poisoning is B.cereus, a
relatively close cousin to B.subtilis. There are people who reckon this
similarity is the reason why B.subtilis acts as a beneficial adjuvant to
the gut lining.

B.anthracis also comes to mind, but anthracis is really just B.cereus
with more pathogenicity plasmids.

Clostridia are also gram positives, including everyone's favourite
murderous-poison-cum-cosmetic-implant-producer, C.botulinum.

I don't think any generalisations regarding pathogenicity or toxicity
can be made at the "gram positive/negative" boundary, personally.

On 27/01/14 22:48, Andreas Stuermer wrote:
> What I remember is that gram positives usually are more likely to do no
> harm when eating. Some cell wall stuff is toxic ith gram negatives.
>
>
> On Mon, Jan 27, 2014 at 11:31 PM, Nathan McCorkle <nmz787@gmail.com> wrote:
>
>> http://multimedia.food.gov.uk/multimedia/pdfs/microexamfood.pdf
>>
>> On Mon, Jan 27, 2014 at 2:28 PM, Nathan McCorkle <nmz787@gmail.com> wrote:
>>> Depends on the bacteria/organism... at average levels things like
>>> probiotics in yogurt/fermentations impact our health much differently
>>> than spoiled food.
>>>
>>> On Mon, Jan 27, 2014 at 1:49 PM, Martin Malthe Borch <mmborch@gmail.com>
>> wrote:
>>>> We got this request but it's a bit outside our field anyone that can
>> help
>>>> Silke?
>>>> (reply all to keep her in the loop)
>>>>
>>>> ---------- Forwarded message ----------
>>>> From: Silke Kristel Teglberg Jørgensen <silktegl@gmail.com>
>>>> Date: 2014-01-27
>>>> Subject: [BiologiGaragen] Bacteria? Help
>>>> To: biologigaragen@googlegroups.com
>>>>
>>>>
>>>> Hi guys,
>>>> I am a danish graduating design student from Central Saints in London,
>> who
>>>> are finishing my selfinitiated project on foodwaste, which I have ended
>> up
>>>> making a project, that can quickly be summed up to Tupperware meets US
>>>> military technology (Sin vapor nanowires). I wish to keep people from
>>>> wasting food by letting them moniture their own but I have no clue how
>> many
>>>> bacterias are healthy to eat.
>>>> I know that one bacteria can turn into a million in 1 hour on the
>> counter
>>>> but how many bacterias are too many?
>>>> Could you eat a spaghetti bolognese with 50 000 or 500 000 bacterias in
>>>> them? I know that there is good bacteria and bad bacteria but I am
>> mostly
>>>> interested in campylobacter, norovirus, salmonella, Ecoli and Listeria?
>>>>
>>>> I hope you will help me.
>>>> You can see a proces in the making of my project with at my blog on
>>>> silke.designsociety.dk
>>>>
>>>> Best Silke
>>>>
>>>> --
>>>> --
>>>> You received this message because you are subscribed to the
>> BiologiGaragen
>>>> mailing-list.
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>>>>
>>>>
>>>>
>>>> --
>>>> Med venlig hilsen, Martin Malthe Borch
>>>>
>>>> @MMBorch | +45 61713656
>>>> diybio.eu | biologigaragen.org | labitat.dk | energihojskolen.dk
>>>
>>>
>>>
>>> --
>>> -Nathan
>>
>>
>>
>> --
>> -Nathan
>>
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>

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