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Originally posted by harvib
What's up with all the contaminated vegetables? I've never heard of anything like this pre 9/11. Spinach, sprouts, and now tomatoes. Something stinks. What is going on?
Originally posted by Karlhungis
reply to post by harvib
If only there was someone out there willing to genetically modify a safer vegetable for us to consume.....
Sorry, just being a conspiracy theorist. There does seem to be an increasing frequency of this, although I have never met a single person that has ever been exposed to any of this contaminated produce.
Salmonella is a Gram-negative bacterium. It is found in many turtles and other reptiles. In clinical laboratories, it is usually isolated on MacConkey agar, XLD agar, XLT agar, DCA agar, or Önöz agar. Because they cause intestinal infections and are greatly outnumbered by the bacteria normally found in the healthy bowel, primary isolation requires the use of a selective medium, so use of a relatively non-selective medium such as CLED agar is not often practiced. Numbers of salmonella may be so low in clinical samples that stools are routinely also subjected to "enrichment culture", where a small volume of stool is incubated in a selective broth medium, such as selenite broth or Rappaport Vassiliadis soya peptone broth, overnight. These media are inhibitory to the growth of the microbes normally found in the healthy human bowel, while allowing salmonellae to become enriched in numbers. Salmonellae may then be recovered by inoculating the enrichment broth on one or more of the primary selective media. On blood agar, they form moist colonies about 2 to 3 mm in diameter. When the cells are grown for a prolonged time at a range of 25—28°C, some strains produce a biofilm, which is a matrix of complex carbohydrates, cellulose and proteins. The ability to produce biofilm (a.k.a. "rugose", "lacy", or "wrinkled") can be an indicator of dimorphism, which is the ability of a single genome to produce multiple phenotypes in response to environmental conditions. Salmonellae usually do not ferment lactose; most of them produce hydrogen sulfide which, in media containing ferric ammonium citrate, reacts to form a black spot in the centre of the creamy colonies.
I guess my 'Attack of The Killer Tomatoes' t-shirt is not so funny anymore.