Unlike humans, plants only react to infections when they sustain specific kinds of damage. Now we know that the solution is to get them to produce special “decoy” proteins that can be damaged, in order to get the plant to spring into action.
A pathogen-killing light fixture developed at the University of Strathclyde in Glasgow, Scotland has now been made into a product and is being introduced in hospitals in the U.S. and Canada.The Indigo-Clean, made by Kenall Manufacturing out of Kenosha, Wisconsin, is installed into the ceiling like any other light fixture and when activated emits light at a wavelength of 405 nm. The indigo light, not quite in the range of the more dangerous ultraviolet light, causes bacteria to produce reactive oxygen species, halting their growth and reproductive abilities.
I hope it works as advertised – it could reduce the volume of cleaner consumed in hospitals, in addition to minimizing infections. I’m curious to know how well the lighting works on superbugs, but they’ll just evolve to carry umbrellas and sunglasses… 😉
The next best place for the lighting? Bathrooms… This lighting would be an indiscriminate killer, so avenues that would not benefit would include agriculture, culinary… I could see the light being applied to harvested food in certain cases. No idea if the light would stop the occasional spider or scorpion appearing in bananas 😉
Last week brought the horrifying news that the Ebola virus can live in the eyeballs of survivors, even after it’s been eliminated from the rest of the body. It shouldn’t have been a surprise, though. Viruses have always hidden in parts of our bodies you’d never expect. In fact, we’re all walking virus reservoirs.
To achieve its claimed ability to remove pathogens, water going into CamelBak’s new UV purifier must first be cleaned by a filter from a rival manufacturer. And that rival product is cheaper. That’s according to CamelBak’s own lab testing. And its not the only water treatment technology that’s incapable of performing as claimed.
Food-borne bacteria are the primary cause of spoilage and food poisonings. Thriving in moist, low-acid environments where lots of protein is present, pathogens like Salmonella, Campylobacter and E. coli live with the bird during its life and stay with its meat after slaughter; likewise, other bacteria, such a Acinetobacter and Pseudomonads fluroescens, putida or fragi, thrive on the meat after it’s processed. Given chicken’s somewhat unique qualities, quick spoilage is inevitable, and can only be mitigated by careful attention to time, temperature and moisture.
It also depends on whether the chicken is organic, or Portland organic and whether it was able to take another chicken under it’s wing. Always look at the chicken’s dossier before making your final decision. And count its fingers!
Some are reporting a trend to sell “Chicken without salmonella” and “eggs without salmonella”. From research, it shows that 99,99% of eggs is salmonella-free these days (without extra work, straight from the chicken) and Salmonella is killed at 75°C, so if you, by bad luck, have a salmonella infested piece of chicken or egg, just cooking it thoroughly already kills the virus.
Cows are big hulking creatures—not so great for tipping over while drunk, but great for turning into living factories that make massive quantities of antibodies. Scientists have inserted a modified human chromosome to cows that can now make human antibodies for hantavirus. Other deadly disease like Ebola and MERS could come next.
…These antibodies from these genetically modified cows, however, would be basically indistinguishable from those made in a human body after purification. Cows are much bigger and more efficient than mice, too; a single cow could make up to 1,000 doses a month. Someday, cow-men could save your life.