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Re-Using contaminated WBS


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#21 Guest_floppypeter_*

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Posted 26 October 2007 - 08:40 PM

Pre Harvest fun !!!
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#22 MycoMagnet

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Posted 28 October 2007 - 12:21 PM

well.. it worked but then someone pointed out that you may also be transfering toxins to the new myc. from the mold.


I doubt that would happen since mycotoxins are a gas that is released into the air...which is how mold in a cellar can cause brain damage in the family living in the house above it. I came accross a post that MonsterMitch had written on another site and he was tearing apart a noob telling him that it wasn't that they were throwing away cakes out of fear of getting sick from toxins since the two types of fungi wont work together and since mycotoxins are a gas he doubted it as well. He went on to just blast the kid and tell him that it was because the spores get everywhere and will ruin future grows. He got a lot more into it but that is all I remember. Plus my business is mold and that is the case that the toxins are metabolites from digested surfaces and every experience I have had related to it, there has been no mention of mycotoxins in any form other than gas.....I would suggest washing them off though since eating stachybotrys can kill you....and inhaling aspergillus is bad now too since it has become pathogenic and will root in your lungs and colonize. I had a customer recently whos friend's son had to have part of his lung removed due to aspergillus.....so my concern would be excess spores. I have individual FC's for contaminated cakes. I got em at walmart for 99c each and they are 8" square by 6 inches tall....I put a lil perlite in and they are fine.

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#23 Guest_floppypeter_*

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Posted 28 October 2007 - 02:45 PM

bro I can tell you have good knowledge, but I was educated in american public schools ( I rode a small bus), can you dumb it down a tad. Much respect.:headbang::bow::headbang:

#24 fahtster

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Posted 28 October 2007 - 03:08 PM

well thats good to know then :thumbup: I didn't do that much investigating into the subject due to my belief that it wasn't either happening or a big deal with the small amount of mold on the cake at the inoc points since the cakes (in my case) were resterilized immediately after seeing the very first signs of contamination. thanks for the input. :)

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#25 cheshire

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Posted 28 October 2007 - 03:23 PM

clone :hippie:

#26 Guest_floppypeter_*

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Posted 28 October 2007 - 03:37 PM

so hes saying theres still some bad shit in there, from the first round of contams, that survives the re PC and needs to be washed off the shrooms ? No digity....................

and cheshire would like a clone ?

I cant brain today I have the dumb

#27 Hippie3

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Posted 28 October 2007 - 05:15 PM

mycotoxins are a gas that is released into the air

simply not factual-
get your facts straight before
you urge folks to risk poisoning themselves
because you were wrong, dead wrong.

> mycotoxin <

"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. Mycotoxins greatly resist decomposition or being broken down in digestion, so they remain in the food chain in meat and dairy products. Even temperature treatments, such as cooking and freezing, do not destroy mycotoxins."

one doesn't eat a gas now,
nor feed gases to livestock eh.
meaning they are solids in the food or, in this case, fungus.
and re-pc 'ig the jars won't destroy such toxins either.

#28 Guest_floppypeter_*

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Posted 28 October 2007 - 07:46 PM

welp that settles it,

Im throwing out the fruit into the compost pile

I dont like the Idea of eating that bad shit.

#29 omentheduck

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Posted 29 May 2008 - 11:58 AM

Aflatoxins are produced by Aspergillus species, and are largely associated with commodities produced in the tropics and subtropics, such as groundnuts, other edible nuts, figs, spices and maize. Aflatoxin B1, the most toxic, is a potent carcinogen and has been associated with liver cancer.
Ochratoxin A is produced by Penicillium verrucosum, which is generally associated with temperate climates, and Aspergillus species which grow in warm humid conditions. Aspergillus ochraceus is found as a contaminant of a wide range of commodities including cereals and their products, fruit and a wide range of beverages and spices. Aspergillus carbonarius is the other main species associated in warm humid conditions found mainly on vine fruit and dried vine products particularly in the Mediterranean basin. It causes kidney damage in humans and is a potential carcinogen.
Patulin is associated with a range of fungal species and is found in moldy fruits, vegetables, cereals and other foods. It is destroyed by alcoholic fermentation and so is not found in alcoholic drinks. It may be carcinogenic and is reported to damage the immune system and nervous systems in animals.
Fusarium toxins are produced by several species of the genus Fusarium which infect the grain of developing cereals such as wheat and maize. They include a range of mycotoxins including the fumonisins, which affect the nervous systems of horses and cause cancer in rodents; and the trichothecenes, including deoxynivalenol, and zearalenone, the last two of which are very stable and can survive cooking. The trichothecenes are acutely toxic to humans, causing sickness and diarrhea and potentially death.
Stachybotrys and Penicillium
From wiki

#30 Bawx

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Posted 29 May 2008 - 07:37 PM

Maybe I am missing something here, but does all this fatal mycotoxin talk relate to outside crops which were spawned from green jars?




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