i agree with the replies here in that there is no 'clean' answer. If you are looking how to determine a safe microbial level, I'd suggest going to FDA.gov and searching for regulatory Guidance for Industry documents that cover allowable microbial content in food. Even if you don't intend to register a product under the Agency, i suspect they will outline best practices for both the quantity and quality of bacteria that would be allowable, and proper ways to measure (in microbiology, what you count depends greatly on how you measure/assay). Its not glamorous reading, but i think it may provide you a target to move towards.
On Monday, January 27, 2014 5:28:56 PM UTC-5, Nathan McCorkle 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 <mmb...@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 <silk...@gmail.com>
> Date: 2014-01-27
> Subject: [BiologiGaragen] Bacteria? Help
> To: biologi...@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
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>
>
> --
> Med venlig hilsen, Martin Malthe Borch
>
> @MMBorch | +45 61713656
> diybio.eu | biologigaragen.org | labitat.dk | energihojskolen.dk
--
-Nathan
On Monday, January 27, 2014 5:28:56 PM UTC-5, Nathan McCorkle 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 <mmb...@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 <silk...@gmail.com>
> Date: 2014-01-27
> Subject: [BiologiGaragen] Bacteria? Help
> To: biologi...@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.
> The BiologiGaragen website is: http://biologigaragen.org/
> To post to this list, send email to biologi...@googlegroups.com
> To unsubscribe from this list, send email to
> biologigarage...@googlegroups.com
>
> ---
> You received this message because you are subscribed to the Google Groups
> "BiologiGaragen Mailing-List" group.
> To unsubscribe from this group and stop receiving emails from it, send an
> email to biologigarage...@googlegroups.com .
> For more options, visit https://groups.google.com/groups/opt_out .
>
>
>
> --
> Med venlig hilsen, Martin Malthe Borch
>
> @MMBorch | +45 61713656
> diybio.eu | biologigaragen.org | labitat.dk | energihojskolen.dk
--
-Nathan
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