Diet foods might cause kids to overeat Mon Aug 13, 12:34 PM ET
NEW YORK (Reuters Health) - The diet sodas and snacks so popular with weight-conscious adults may backfire in children, if new animal research is correct.
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In experiments with juvenile rats, researchers at the University of Alberta in Canada found that animals that became used to diet foods tended to overeat during meals of regular-calorie animal chow.
This was true for normal-weight and obese rat pups, the researchers found. However, diet foods did not appear to have an overeating effect in adolescent rats.
This suggests that the foods have some unique effect in young animals, and possibly children, the study authors report in the journal Obesity.
They suspect that diet foods disrupted the young animals' ability to learn how various flavors correlate with calories. When they associate tastes, such as sweet or salty, with few calories, even a rich dessert may fail to fill them up as it otherwise would.
It's possible that children given artificially low-calorie snacks and diet sodas might not learn to properly regulate their food intake, according to lead study author Dr. W. David Pierce.
"One thing is clear at this point," he said in a statement. "Young animals and perhaps children can be made to overeat when calorie-wise foods are offered on a daily basis, subverting the body's energy-balance system."
He and his colleagues recommend that parents give their children a well-balanced diet of foods in their natural form, including naturally low-calorie foods like fruits and vegetables.
The findings are based on a series of experiments with young rats, both normal, lean animals and those genetically prone to obesity. Over 16 days, the animals were regularly given gelatin cubes that contained starch, as well as a starch-free "diet" version of the snack.
For some animals, the starchy cubes were flavored with an artificial sweetener and the diet version was flavored with a salty solution. These flavors were reversed for other animals.
After 16 days of this taste training, the researchers gave all the animals a high-calorie snack dipped in either artificial sweetener or a salty solution. They then gave the rats a meal of their regular chow.
Pierce's team found that the animals tended to overeat during the meal if their pre-meal snack had been dipped in a flavor they'd learn to associate with a low-calorie food -- despite the snack's actual high calorie content.
The phenomenon was seen in both lean and obesity-prone rat pups, but the heavier animals generally ate more than their normal-weight counterparts, the researchers point out.
So it's possible, they say, that diet foods could be especially detrimental in the children already at the greatest risk of long-term weight problems.
SOURCE: Obesity, August 2007.
http://news.yahoo.com/s/nm/diet_foods_dc
Showing posts with label Science. Show all posts
Showing posts with label Science. Show all posts
Wednesday, August 15, 2007
Do Diet Foods Lead to Weight Gain?
Do Diet Foods Lead to Weight Gain?
Wednesday, Aug. 08, 2007 By ALICE PARK Lowered carbohydrate snack foods.
Scott Olson / Getty
Article ToolsPrintEmailReprintsSphereAddThisRSS If you think you're cutting calories by eating diet or low-calorie versions of your favorite foods, think again. A new study by Canadian scientists published in the journal Obesity suggests that our bodies can't be fooled that easily.
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Led by David Pierce, researchers at the University of Alberta studied the eating habits of young rats, and found that they tended to overeat when they were fed "diet" foods. Though the new study was conducted in animals, it adds to a growing body of research in humans that suggests a diet-foods paradox: the more low-calorie (or even zero-calorie) sodas and foods you consume, the more your body demands payback for the calories it was deprived.
Pierce and his team started with the assumption that animals, and young animals in particular, are adapted to crave high-calorie foods that are packed with fat and carbohydrates, the crucial biological fuel that rapidly growing juveniles need. Using classic Pavlovian conditioning techniques, Pierce trained his rats to associate low-calorie foods with a "diet" taste, and high-calorie foods with a different taste. So, when the rats were fed a high-calorie food that had been flavored with the diet taste, their brains assumed that their bodies were running low on calories. These animals then overate at their next meal in an effort to refuel and make up for the lost energy. "Animals have the ability to sense the caloric value of food they take in," says Pierce. "We found out that an animal can learn to use flavors to predict calories in an attempt to achieve energy balance."
This same phenomenon could explain similar results in recent studies of dieters, says Pierce. Two years ago, scientists at the University of Texas reported in an eight-year study that for every can of diet soda that a person drank, he raised his risk of being overweight by 41%, compared to a 30% increase in drinkers of regular, sugared drinks. Earlier this year, another study of diet-soda drinkers came to a similar conclusion, this time about metabolic syndrome, the dangerous constellation of risk factors, such as obesity, high cholesterol and insulin resistance, that increases the likelihood of heart disease. In this report, part of the 60-year-old Framingham Heart Study, researchers found that soda drinkers, regardless of whether they consumed diet or regular beverages, had a 48% higher risk of metabolic syndrome than non-soda drinkers.
At the time, even the study authors conceded that it was impossible to implicate diet drinks completely, since it's possible that those who drank low-calorie beverages were already overweight or at higher risk of metabolic syndrome, and chose the diet drinks in an effort to get healthier. But Pierce's work hints that a more basic, biological mechanism may be at work. The animals in his study were able to predict the amount of calories in a food based on taste, demonstrating that the body uses cues like taste and texture to make sure it's getting enough fuel. Just as Pierce's rats were fooled into thinking they hadn't absorbed enough calories after eating diet chow, people are preprogrammed to anticipate sugary, high-calorie fulfillment when drinking a soda or noshing on a sweet-tasting snack. So, the diet versions of these foods may leave them unsatisfied, driving them to eat more to make up the difference.
All of this emerging work could make the food and beverage industry, which has invested billions in diet and low-calorie versions of almost every food imaginable, a bit uneasy. "This study simply defies common sense," wrote Dr. Richard Adamson, scientific consultant to the American Beverage Association, in a prepared statement responding to the study. "To suggest that foods and beverages with zero calories contribute to weight gain contradicts the overwhelming body of scientific evidence that supports that they can help you reduce calories and maintain a healthy weight."
Dr. Ramachandran Vasan, lead author of the Framingham study, however, notes, "A zero-calorie drink could produce a metabolic response if it is sweet. It can condition you to develop a preference for sweet things, which can lead to weight gain or metabolic syndrome. So something that is sweet could produce a metabolic effect even if it doesn't have a whole lot of calories.
"
Of course, none of the studies has yet proved that diet foods or beverages actually cause weight gain or heart disease; they have merely found an intriguing association, which scientists are still trying to explain. Well, nobody ever said counting calories was easy.
http://www.time.com/time/health/article/0,8599,1650860,00.html
Wednesday, Aug. 08, 2007 By ALICE PARK Lowered carbohydrate snack foods.
Scott Olson / Getty
Article ToolsPrintEmailReprintsSphereAddThisRSS If you think you're cutting calories by eating diet or low-calorie versions of your favorite foods, think again. A new study by Canadian scientists published in the journal Obesity suggests that our bodies can't be fooled that easily.
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Research shows that who you're friends with can have a profound impact on whether you're overweight
Hooked on McDonald's at Age 3
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Next Year‘s Diet Books
Low carb. High fiber. No sugar. Reduced fat. Points. Exchanges. "Everything that you can think of ha...
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You‘ve heard of the South Beach diet. Now get ready for the latest pound-shedding plans from Sonoma ...
Dr. Andrew Weil's Wellness Diet
OVERVIEW: Aim for variety, and include as much fresh food as possible in your diet. Minimize your co...
Low-Carb Really Can Be Heart Healthy
Pass the avocado! Scientists from the Harvard School of Public Health last week announced the result...
Led by David Pierce, researchers at the University of Alberta studied the eating habits of young rats, and found that they tended to overeat when they were fed "diet" foods. Though the new study was conducted in animals, it adds to a growing body of research in humans that suggests a diet-foods paradox: the more low-calorie (or even zero-calorie) sodas and foods you consume, the more your body demands payback for the calories it was deprived.
Pierce and his team started with the assumption that animals, and young animals in particular, are adapted to crave high-calorie foods that are packed with fat and carbohydrates, the crucial biological fuel that rapidly growing juveniles need. Using classic Pavlovian conditioning techniques, Pierce trained his rats to associate low-calorie foods with a "diet" taste, and high-calorie foods with a different taste. So, when the rats were fed a high-calorie food that had been flavored with the diet taste, their brains assumed that their bodies were running low on calories. These animals then overate at their next meal in an effort to refuel and make up for the lost energy. "Animals have the ability to sense the caloric value of food they take in," says Pierce. "We found out that an animal can learn to use flavors to predict calories in an attempt to achieve energy balance."
This same phenomenon could explain similar results in recent studies of dieters, says Pierce. Two years ago, scientists at the University of Texas reported in an eight-year study that for every can of diet soda that a person drank, he raised his risk of being overweight by 41%, compared to a 30% increase in drinkers of regular, sugared drinks. Earlier this year, another study of diet-soda drinkers came to a similar conclusion, this time about metabolic syndrome, the dangerous constellation of risk factors, such as obesity, high cholesterol and insulin resistance, that increases the likelihood of heart disease. In this report, part of the 60-year-old Framingham Heart Study, researchers found that soda drinkers, regardless of whether they consumed diet or regular beverages, had a 48% higher risk of metabolic syndrome than non-soda drinkers.
At the time, even the study authors conceded that it was impossible to implicate diet drinks completely, since it's possible that those who drank low-calorie beverages were already overweight or at higher risk of metabolic syndrome, and chose the diet drinks in an effort to get healthier. But Pierce's work hints that a more basic, biological mechanism may be at work. The animals in his study were able to predict the amount of calories in a food based on taste, demonstrating that the body uses cues like taste and texture to make sure it's getting enough fuel. Just as Pierce's rats were fooled into thinking they hadn't absorbed enough calories after eating diet chow, people are preprogrammed to anticipate sugary, high-calorie fulfillment when drinking a soda or noshing on a sweet-tasting snack. So, the diet versions of these foods may leave them unsatisfied, driving them to eat more to make up the difference.
All of this emerging work could make the food and beverage industry, which has invested billions in diet and low-calorie versions of almost every food imaginable, a bit uneasy. "This study simply defies common sense," wrote Dr. Richard Adamson, scientific consultant to the American Beverage Association, in a prepared statement responding to the study. "To suggest that foods and beverages with zero calories contribute to weight gain contradicts the overwhelming body of scientific evidence that supports that they can help you reduce calories and maintain a healthy weight."
Dr. Ramachandran Vasan, lead author of the Framingham study, however, notes, "A zero-calorie drink could produce a metabolic response if it is sweet. It can condition you to develop a preference for sweet things, which can lead to weight gain or metabolic syndrome. So something that is sweet could produce a metabolic effect even if it doesn't have a whole lot of calories.
"
Of course, none of the studies has yet proved that diet foods or beverages actually cause weight gain or heart disease; they have merely found an intriguing association, which scientists are still trying to explain. Well, nobody ever said counting calories was easy.
http://www.time.com/time/health/article/0,8599,1650860,00.html
Saturday, March 24, 2007
Science Art in Home Decoration
Lifestyle
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At home: There's an art to decorating with science
Updated 10h 30m ago | Comment | Recommend 1 E-mail | Save | Print | Reprints & Permissions |
By Mary Cadden, USA TODAY
Experimenting with new styles? Discover science chic. "I think most designers are geeks at heart," says Angelica Marden, editor of Geeksugar.com, and their style sensibilities "aren't just emotional, but cerebral." Moreover, "Gen Xers perceive décor as a way to express their personality and interests," a lot of which revolve around technology. USA TODAY examines décor that speaks to our inner geek.
Geek chic items Why they work at home
Style lab
Ordinary household items and art meet up in the lab. "They're objects you would not normally think of for home design, but they end up warm and beautiful."
Personalized fingerprint art, $190 and up from Dna11.com
Ambiance bud vase, $9.95(single)-$14.95 (triple) at Wrapables.com
Drink Lab bacteria culture coasters by Joe Doucet,$39 for a set of five at Gnr8.biz
Universal style
How do you work a space theme into the home without veering into kid-room territory? You want to work in pieces that have only "small elements of science" and fit with your existing décor.
Atomic clock, $45 from Retroonline.com
Science Fiction mobile, $28 at Museumstorecompany.com
Retro style
"I love these retro-chic, sort of old gadgets," such as circuit boards and floppy disks. "We don't get to see them anymore."
Circuit board lamps, $220-$280 at Uncommongoods.com
Floppy disk clock by Cynthia Goldner, $31.95 at Canvastoclay.com
Floppy disk clock by Canvastoclay.com; lamp by Uncommongoods.com; coasters by Intotonyc.com; vases by Wrapables.com; fingerprint art by Dna11.com; mobile by Museumstorecompany.com; atomic clock by Retroonline.com
FIND MORE STORIES IN: Gen Xers
Posted 1d ago
Updated 10h 30m ago
http://www.usatoday.com/life/lifestyle/2007-03-22-athome-geek-chic_N.htm?csp=1
Related Advertising Links What's this?
Advertisement
E-mail features
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Sign up to receive our free Books e-newsletter and get the top news of the day in your inbox.
Select one: HTML Text
Breaking news E-mail alerts
Get breaking news in your inbox as it happens
At home: There's an art to decorating with science
Updated 10h 30m ago | Comment | Recommend 1 E-mail | Save | Print | Reprints & Permissions |
By Mary Cadden, USA TODAY
Experimenting with new styles? Discover science chic. "I think most designers are geeks at heart," says Angelica Marden, editor of Geeksugar.com, and their style sensibilities "aren't just emotional, but cerebral." Moreover, "Gen Xers perceive décor as a way to express their personality and interests," a lot of which revolve around technology. USA TODAY examines décor that speaks to our inner geek.
Geek chic items Why they work at home
Style lab
Ordinary household items and art meet up in the lab. "They're objects you would not normally think of for home design, but they end up warm and beautiful."
Personalized fingerprint art, $190 and up from Dna11.com
Ambiance bud vase, $9.95(single)-$14.95 (triple) at Wrapables.com
Drink Lab bacteria culture coasters by Joe Doucet,$39 for a set of five at Gnr8.biz
Universal style
How do you work a space theme into the home without veering into kid-room territory? You want to work in pieces that have only "small elements of science" and fit with your existing décor.
Atomic clock, $45 from Retroonline.com
Science Fiction mobile, $28 at Museumstorecompany.com
Retro style
"I love these retro-chic, sort of old gadgets," such as circuit boards and floppy disks. "We don't get to see them anymore."
Circuit board lamps, $220-$280 at Uncommongoods.com
Floppy disk clock by Cynthia Goldner, $31.95 at Canvastoclay.com
Floppy disk clock by Canvastoclay.com; lamp by Uncommongoods.com; coasters by Intotonyc.com; vases by Wrapables.com; fingerprint art by Dna11.com; mobile by Museumstorecompany.com; atomic clock by Retroonline.com
FIND MORE STORIES IN: Gen Xers
Posted 1d ago
Updated 10h 30m ago
http://www.usatoday.com/life/lifestyle/2007-03-22-athome-geek-chic_N.htm?csp=1
Saturday, March 10, 2007
Moldy Advice
Mayo Clinic dietitian Katherine Zeratsky, R.D., L.D., and colleagues answer select questions from readers.
Answer
The answer depends on the type of cheese. Molds are microscopic organisms that have thread-like roots that burrow into the foods they grow on. Most molds are harmless. Molds are even used to make some kinds of cheese, such as Roquefort, Gorgonzola, brie and Camembert. These molds are safe to eat.
But mold on cheese that's not part of the manufacturing process can also harbor harmful bacteria, such as listeria, brucella, salmonella and E. coli. With hard and semisoft cheese, you can cut away the moldy part and eat the rest of the cheese. But soft cheeses should be discarded.
Moldy cheese? What to do
Type of cheese Examples Handling
Hard Cheddar, Colby, Swiss, Parmesan, Romano, Gruyere Safe to eat if the mold is removed. Cut off at least one inch around and below the mold spot. Keep the knife out of the mold itself so that it doesn't cross-contaminate other parts of the cheese. Cover the cheese in fresh wrap.
Semisoft American, Asiago, baby Swiss, Monterey Jack, mozzarella, Muenster, Gorgonzola Safe to eat if the mold is removed. Cut off at least one inch around and below the mold spot. Keep the knife out of the mold itself so that it doesn't cross-contaminate other parts of the cheese. Cover the cheese in fresh wrap.
Soft Brie, blue cheese, Camembert, cottage cheese, Neufchatel, feta, ricotta, shredded and sliced cheeses Discard the cheese.
Source: U.S. Department of Agriculture, 2006
To prevent mold growth on cheese, follow these tips:
Keep cheese and cheese dishes covered with plastic wrap.
Always refrigerate cheese. Don't allow cheese to sit at room temperature for longer than two hours.
Also, don't eat cheese made from unpasteurized (raw) milk. Raw milk and cheeses may contain harmful bacteria and aren't safe to eat, drink or use in cooking.
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http://www.mayoclinic.com/health/food-and-nutrition/AN01024
How long can you safely keep leftovers in the refrigerator?
Mayo Clinic dietitian Katherine Zeratsky, R.D., L.D., and colleagues answer select questions from readers.
Answer
According to the Department of Agriculture, you should eat refrigerated leftovers within three to four days. If you don't anticipate being able to eat them within this period of time, freeze them immediately.
To help ensure the safety of leftovers, refrigerate perishable foods quickly and don't let them sit for longer than two hours at room temperature or for longer than one hour if the room temperature is above 90 F (32 C). Perishable foods include meat, poultry, fish, eggs, side dishes and casseroles.
Before eating leftovers, reheat them thoroughly. Reheat leftover sauces, soups and gravies to boiling. If you're using the oven to reheat leftovers, set the temperature to no lower than 325 F (163 C) to ensure they're reheated quickly. Because bacteria multiply between temperatures of 40 F (4 C) and 140 F (60 C), reheating in slow cookers or chafing dishes isn't recommended.
Uncooked foods, such as cold salads or sandwiches, should also be eaten or refrigerated promptly. There aren't any guidelines for how long you can safely keep uncooked foods. But their quality usually deteriorates more quickly than cooked foods.
http://www.mayoclinic.com/health/food-safety/AN01095
After cutting off mold, is the remaining food safe to eat?
Use care when deciding which of the "fuzzy" foods hiding in your kitchen you'll try to salvage, said Dr. Janice Stuff, an assistant professor at Baylor College of Medicine and a research dietitian at the USDA/ARS Children's Nutrition Research Center in Houston. Some molds produce toxins that can leach into foods and make unsuspecting humans ill.
Discard mold-infected, soft-textured dairy products, meats, leftovers, and fruits and vegetables with a high water content. This includes moldy mozzarella and Brie cheeses, sour cream, cottage cheese, yogurts, lunchmeats, bacon, casseroles, stews, butter, jellies, peanut butter, cucumbers, tomatoes, salad greens, corn on the cob, melons, bananas and peaches.
The molds that typically grow on peanuts, rice and corn also produce potent toxins. If mold develops on rice, corn or products that contain these grains, such as cornmeal, flours, mixes, and cereals, toss away the entire box. Discard shriveled peanuts.
On the other hand, if a few precautions are taken, it is safe to pare away the mold from hard or firm foods like Swiss and cheddar cheeses, bell peppers, cabbage, carrots, broccoli, cauliflower, brussels sprouts, garlic, onion, zucchini, potatoes, apples and pears. Before eating, carve away at least one inch around the moldy area. Avoid letting the knife touch the affected area to prevent the mold from spreading. Use salvaged portions as soon as possible.
http://www.kidsnutrition.org/consumer/archives/cuttingmold.htm
Is it safe to eat mold?
Question: Hi, What happens when you eat food from the refrigerator which had developed some kind of fungus. What kind of illness can a person suffer from eating this kind of food?
Answer: The fungus you refer to is mold, typically identified by its whitish-green or pinkish-white fuzz. In the short run, eating mold can cause an upset stomach within 24 hours, diarrhea, and cramps. If you don't experience this within 2 or 3 days of eating the moldy food, you're not likely to have any symptoms. The problem with moldy food is consuming it repeatedly over time. It contains a carcinogen (cancer-causing) substance known as aflatoxin. Isolated exposures to aflatoxins would not be enough to cause cancer.
— April 30, 2003
http://studenthealth.oregonstate.edu/answerspot/message.php?message=106
Molds On Food: Are They Dangerous?
What Are Molds?
Are Some Molds Dangerous?
Are Molds Only on the Surface of Food?
Where Are Molds Found?
What Are Some Common Foodborne Molds?
What Are Mycotoxins?
What is Aflatoxin?
How Does the U.S. Government Control Aflatoxins?
Is Mushroom Poisoning Caused by Molds?
Are Any Food Molds Beneficial?
Why Can Mold Grow in the Refrigerator?
How Can You Minimize Mold Growth?
Don’t Buy Moldy Foods
Must Homemade Shelf-Stable Preserves be Water-Bath Processed?
How Can You Protect Food from Mold?
How Should You Handle Food with Mold on It?
Some molds cause allergic reactions and respiratory problems. And a few molds, in the right conditions, produce "mycotoxins," poisonous substances that can make people sick. When you see mold on food, is it safe to cut off the moldy part and use the rest? To find the answer to that question, delve beneath the surface of food to where molds take root.
What Are Molds?
Molds are microscopic fungi that live on plant or animal matter. No one knows how many species of fungi exist, but estimates range from tens of thousands to perhaps 300,000 or more. Most are filamentous (threadlike) organisms and the production of spores is characteristic of fungi in general. These spores can be transported by air, water, or insects.
Unlike bacteria that are one-celled, molds are made of many cells and can sometimes be seen with the naked eye. Under a microscope, they look like skinny mushrooms. In many molds, the body consists of:
root threads that invade the food it lives on,
a stalk rising above the food, and
spores that form at the ends of the stalks.
The spores give mold the color you see. When airborne, the spores spread the mold from place to place like dandelion seeds blowing across a meadow.
Molds have branches and roots that are like very thin threads. The roots may be difficult to see when the mold is growing on food and may be very deep in the food. Foods that are moldy may also have invisible bacteria growing along with the mold.
[Top of Page]
Are Some Molds Dangerous?
Yes, some molds cause allergic reactions and respiratory problems. And a few molds, in the right conditions, produce “mycotoxins,” poisonous substances that can make you sick.
[Top of Page]
Are Molds Only on the Surface of Food?
No, you only see part of the mold on the surface of food -- gray fur on forgotten bologna, fuzzy green dots on bread, white dust on Cheddar, coin-size velvety circles on fruits, and furry growth on the surface of jellies. When a food shows heavy mold growth, “root” threads have invaded it deeply. In dangerous molds, poisonous substances are often contained in and around these threads. In some cases, toxins may have spread throughout the food.
[Top of Page]
Where Are Molds Found?
Molds are found in virtually every environment and can be detected, both indoors and outdoors, year round. Mold growth is encouraged by warm and humid conditions. Outdoors, they can be found in shady, damp areas or places where leaves or other vegetation are decomposing. Indoors, they can be found where humidity levels are high.
Molds form spores which, when dry, float through the air and find suitable conditions where they can start the growth cycle again.
[Top of Page]
What Are Some Common Foodborne Molds?
Molds most often found on meat and poultry are Alternaria, Aspergillus, Botrytis, Cladosporium, Fusarium, Geotrichum, Monilia, Manoscus, Mortierella, Mucor, Neurospora, Oidium, Oosproa, Penicillium, Rhizopus and Thamnidium. These molds can also be found on many other foods.
[Top of Page]
What Are Mycotoxins?
Mycotoxins are poisonous substances produced by certain molds found primarily in grain and nut crops, but are also known to be on celery, grape juice, apples, and other produce. There are many of them and scientists are continually discovering new ones. The Food and Agriculture Organization (FAO) of the United Nations estimates that 25% of the world's food crops are affected by mycotoxins, of which the most notorious are aflatoxins.
[Top of Page]
What is Aflatoxin?
Aflatoxin is a cancer-causing poison produced by certain fungi in or on foods and feeds, especially in field corn and peanuts. They are probably the best known and most intensively researched mycotoxins in the world. Aflatoxins have been associated with various diseases, such as aflatoxicosis in livestock, domestic animals, and humans throughout the world. Many countries try to limit exposure to aflatoxin by regulating and monitoring its presence on commodities intended for use as food and feed. The prevention of aflatoxin is one of the most challenging toxicology issues of present time.
[Top of Page]
How Does the U.S. Government Control Aflatoxins?
Aflatoxins are considered unavoidable contaminants of food and feed, even where good manufacturing practices have been followed. The U.S. Food and Drug Administration and the USDA monitor peanuts and field corn for aflatoxin and can remove any food or feed with unacceptable levels of it.
[Top of Page]
Is Mushroom Poisoning Caused by Molds?
No, it is due to the toxin produced by the fungi, which are in the same family as molds. Mushroom poisoning is caused by the consumption of raw or cooked mushrooms, which are higher-species of fungi. The term “toadstool” (from the German “Todesstuhl” -- death's stool) is commonly given to poisonous mushrooms, but there is no general rule of thumb for distinguishing edible mushrooms from poisonous toadstools. The toxins that cause mushroom poisoning are produced naturally by the fungi. Most mushrooms that cause human poisoning cannot be made safe by cooking, canning, freezing, or any other processing. The only way to avoid poisoning is not to eat poisonous mushrooms.
[Top of Page]
Are Any Food Molds Beneficial?
Yes, molds are used to make certain kinds of cheeses and can be on the surface of cheese or be developed internally. Blue veined cheese such as Roquefort, blue, Gorgonzola, and Stilton are created by the introduction of P. roqueforti or Penicillium roqueforti spores. Cheeses such as Brie and Camembert have white surface molds. Other cheeses have both an internal and a surface mold. The molds used to manufacture these cheeses are safe to eat.
[Top of Page]
Why Can Mold Grow in the Refrigerator?
While most molds prefer warmer temperatures, they can grow at refrigerator temperatures, too. Molds also tolerate salt and sugar better than most other food invaders. Therefore, molds can grow in refrigerated jams and jelly and on cured, salty meats -- ham, bacon, salami, and bologna.
[Top of Page]
How Can You Minimize Mold Growth?
Cleanliness is vital in controlling mold. Mold spores from affected food can build up in your refrigerator, dishcloths, and other cleaning utensils.
Clean the inside of the refrigerator every few months with 1 tablespoon of baking soda dissolved in a quart of water. Rinse with clear water and dry. Scrub visible mold (usually black) on rubber casings using 3 teaspoons of bleach in a quart of water.
Keep dishcloths, towels, sponges, and mops clean and fresh. A musty smell means they’re spreading mold around. Discard items you can’t clean or launder.
Keep the humidity level in the house below 40%.
[Top of Page]
Don’t Buy Moldy Foods
Examine food well before you buy it. Check food in glass jars, look at the stem areas on fresh produce, and avoid bruised produce. Notify the store manager about mold on foods!
Fresh meat and poultry are usually mold free, but cured and cooked meats may not be. Examine them carefully. Exceptions: Some salamis -- San Francisco, Italian, and Eastern European types -- have a characteristic thin, white mold coating which is safe to consume; however, they shouldn’t show any other mold. Dry-cured country hams normally have surface mold that must be scrubbed off before cooking.
[Top of Page]
Must Homemade Shelf-Stable Preserves be Water-Bath Processed?
Yes, molds can thrive in high-acid foods like jams, jellies, pickles, fruit, and tomatoes. But these microscopic fungi are easily destroyed by heat processing high-acid foods at a temperature of 212 °F in a boiling water canner for the recommended length of time. For more information about processing home-canned foods, go to the National Center for Home Food Preservation at: www.uga.edu/nchfp/.
[Top of Page]
How Can You Protect Food from Mold?
When serving food, keep it covered to prevent exposure to mold spores in the air. Use plastic wrap to cover foods you want to stay moist -- fresh or cut fruits and vegetables, and green and mixed salads.
Empty opened cans of perishable foods into clean storage containers and refrigerate them promptly.
Don’t leave any perishables out of the refrigerator more than 2 hours.
Use leftovers within 3 to 4 days so mold doesn’t have a chance to grow.
[Top of Page]
How Should You Handle Food with Mold on It?
Buying small amounts and using food quickly can help prevent mold growth. But when you see moldy food:
Don’t sniff the moldy item. This can cause respiratory trouble.
If food is covered with mold, discard it. Put it into a small paper bag or wrap it in plastic and dispose in a covered trash can that children and animals can’t get into.
Clean the refrigerator or pantry at the spot where the food was stored.
Check nearby items the moldy food might have touched. Mold spreads quickly in fruits and vegetables.
See the attached chart “Moldy Food: When to Use, When to Discard.”
Molds on Food
FOOD HANDLING REASON
Luncheon meats, bacon, or hot dogs Discard Foods with high moisture content can be contaminated below the surface. Moldy foods may also have bacteria growing along with the mold.
Hard salami and dry-cured country hams Use. Scrub mold off surface. It is normal for these shelf-stable products to have surface mold.
Cooked leftover meat and poultry Discard Foods with high moisture content can be contaminated below the surface. Moldy foods may also have bacteria growing along with the mold.
Cooked casseroles Discard Foods with high moisture content can be contaminated below the surface. Moldy foods may also have bacteria growing along with the mold.
Cooked grain and pasta Discard Foods with high moisture content can be contaminated below the surface. Moldy foods may also have bacteria growing along with the mold.
Hard cheese
(not cheese where mold is part of the processing) Use. Cut off at least 1 inch around and below the mold spot (keep the knife out of the mold itself so it will not cross-contaminate other parts of the cheese). After trimming off the mold, re-cover the cheese in fresh wrap. Mold generally cannot penetrate deep into the product.
Cheese made with mold
(such as Roquefort, blue, Gorgonzola, Stilton, Brie, Camembert) Discard soft cheeses such as Brie and Camembert if they contain molds that are not a part of the manufacturing process. If surface mold is on hard cheeses such as Gorgonzola and Stilton, cut off mold at least 1 inch around and below the mold spot and handle like hard cheese (above). Molds that are not a part of the manufacturing process can be dangerous.
Soft cheese
(such as cottage, cream cheese, Neufchatel, chevre, Bel Paese, etc.) Crumbled, shredded, and sliced cheeses (all types) Discard Foods with high moisture content can be contaminated below the surface. Shredded, sliced, or crumbled cheese can be contaminated by the cutting instrument. Moldy soft cheese can also have bacteria growing along with the mold.
Yogurt and sour cream Discard Foods with high moisture content can be contaminated below the surface. Moldy foods may also have bacteria growing along with the mold.
Jams and jellies Discard The mold could be producing a mycotoxin. Microbiologists recommend against scooping out the mold and using the remaining condiment.
Fruits and vegetables, firm
(such as cabbage, bell peppers, carrots, etc.) Use. Cut off at least 1 inch around and below the mold spot (keep the knife out of the mold itself so it will not cross-contaminate other parts of the produce). Small mold spots can be cut off fruits and vegetables with low moisture content. It’s difficult for mold to penetrate dense foods.
Fruits and vegetables, soft
(such as cucumbers, peaches, tomatoes, etc.) Discard Fruits and vegetables with high moisture content can be contaminated below the surface.
Bread and baked goods Discard Porous foods can be contaminated below the surface.
Peanut butter, legumes and nuts Discard Foods processed without preservatives are at high risk for mold.
September 2005
http://www.fsis.usda.gov/Fact_Sheets/Molds_On_Food/index.asp
How dangerous is eating moldy bread?
Someonesbaby [47] contributed the first answer. The last improvement was made by Deavaindra [164].
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Answer
Food poisoning is caused by various bacterial organisms. Mold is not a bacteria and will not cause food poisoning. Mold does not cause botulism unless the product was already contaminated with the botulism organism. Mold can cause illness, especially if the person is allergic to molds. Usually though, the main symptoms from eating moldy food will be nausea or vomiting from the bad taste and smell of the moldy food.
Mold on grain products is the worst - e.g. moldy bread, moldy muffins, etc. - and should be thrown out. Also throw out the following if mold appears: small fruits like grapes, berries, melons and peaches; soft cheeses or yogurt; meat, peanuts, peanut butter or leftovers.
It is not okay to eat mouldy food even after the mold has been cut off, as surface mold is more than what you see. It actually has hyphae or roots which can penetrate deeper into the food.
It depends on the bread mold, some are harmless, some are indigestible and can make you throw up, some are poisonous and can make you very ill or kill you. Just throw it away and make or buy more. You can store bread in the fridge to slow mold growth if you find that it molds before you use it all, I do this in the summer because my bread can get moldy in as little as two days when it is very hot and humid.
http://wiki.answers.com/Q/How_dangerous_is_eating_moldy_bread
Ask A Scientist
General Science Archive
--------------------------------------------------------------------------------
Bread and Mold Topics
12/6/2005
name David
status other
grade other
location NY
Question - I'm a retired teacher, age 71.
I make bread every week for my own enjoyment. I keep it at room
temperature in a (new) plastic bag. About 6 days after making it, it
gets moldy.
Q-1 What can I do to extend the pre-moldy period a few days? I have
observed that commercialy prepared breads stay mold-free for
considerably longer periods of time.
Q-2 Is it OK to eat bread molds? My son is color blind and often
can't see the color difference between the mold and the bread's crust.
---------------------------------------
Commercially prepared breads usually have preservatives to prevent mold
from growing on them. A very common mold inhibitor is calcium
propionate, which is toxic to molds. It is also toxic to humans at high
concentrations, although it is probably harmless at the concentrations
found in bread. Since one of the benefits of making your own bread is
that you get to eat bread that is free of preservatives, I think adding
a preservative might be self-defeating.
Eating bread mold is not a good idea. While many kinds of mold are
perfectly harmless, there are some extremely nasty molds out there that
can make you very ill. Some of them are even quite common. I recall a
mycology professor of mine used to say that mold on bread isn't worth
the risk, but that mold on cheese is fairly safe.
C. Perkins
====================================================================
First off, bread that is moldy in any way should not be eaten and be
discarded immediatley. A few suggestions: After baking, the bread should be
cooled and stored in a breathable container for the first day. If you wish
to keep it for more than a few days, it should be refridgerated in a sealed
container only after cooled and dry on the oustside. If you wish, you can
also freeze the bread in a freezer bag. Do not reuse cheap plastic bags to
freeze the bread since they are typically polyethylene and are actually NOT
air tight...they breath and what will happen is the bread will get "freezer
burnt" which means the self defrosting freezer will dry out the bread.. I
would suggest that bread stored in the fridge should be discarded after 5
days. Stored in the freezer it will last a few months easily. By the way,
our sense that is most sensitive to detecting mold is not the sense of sight
but of smell.
Pf
====================================================================
A good way to extend your breads life is to keep it in a dark,dry, cool
area. Mold needs moisture and heat to grow, and many molds need light to
grow. Keeping the bread in something airtight will also help (like a
zip-lock bag). Just make sure to squeeze as much air as possible out of the
bag before closing it. Most molds will not do any harm if they are not
ingested in large quantities. The blue in blue cheese is actually mold!
Grace Fields
====================================================================
The carbohydrate etc. in the bread dough is food for bacteria and mold just
as it is for you. I would store the dough in the fridge until you are ready
to bake it. You can take it out of the fridge for a period before you bake
it if you like, but as long as it is at room temp. the bacteria and mold
that are in the air (and inside a bag you store it in!) are going to start
having a feast. Refrigeration slows them down.
vanhoeck
====================================================================
Q-1 Commercially prepared breads contain specific chemical preservatives
that inhibit the growth of many microorganisms (molds, bacteria, fungi). I
would hesitate to offer a particular chemical additive because there are
many and it would not clear how it would affect the other properties of the
bread. The ingredients in bread -- flour, yeast, milk, eggs, and so on are
great feeding grounds for all sorts of microbes -- some harmless, some not
so harmless. Add to that warmth and water and you have the makings of a good
garden for a lot of "bugs". Two general approaches would be to limit the
amount of oxygen available by storing the dough tightly in plastic bags
(which you already do apparently), and refrigeration/freezing which inhibits
the growth of most microbes. The websites below may provide you with some
additional insights into preservation of the dough. But storing uncooked
dough for days is inviting the risk of possible food poisoning -- bake it,
then store it.
http://www.math.unl.edu/~jump/Center1/Labs/Control%20of%20Molds%20in%20Breads.pdf
http://www.breadmachinedigest.com/library/dough_enhancers.html
http://www.britannica.com/bcom/eb/article/4/0,5716,120864+4+111136,00.html
http://www.seps.org/oracle/oracle.archive/Living_Things.K-5/2001.01/000978561940.16730.html
Q-2 Unless you or your son is a microbiologist, I would not recommend eating
bread mold, or even raw dough for that matter. There are just too many
possible harmful microbes that can grow in/on bread.
Vince Calder
====================================================================
Some possibly helpful sites:
http://www.fi.edu/tfi/units/life/forums/living/bread.html
http://www.newton.dep.anl.gov/askasci/gen01/gen01509.htm
http://www.sirinet.net/~jgjohnso/fungi.html
J. Elliott
====================================================================
http://www.newton.dep.anl.gov/askasci/gen01/gen01955.htm
Answer
The answer depends on the type of cheese. Molds are microscopic organisms that have thread-like roots that burrow into the foods they grow on. Most molds are harmless. Molds are even used to make some kinds of cheese, such as Roquefort, Gorgonzola, brie and Camembert. These molds are safe to eat.
But mold on cheese that's not part of the manufacturing process can also harbor harmful bacteria, such as listeria, brucella, salmonella and E. coli. With hard and semisoft cheese, you can cut away the moldy part and eat the rest of the cheese. But soft cheeses should be discarded.
Moldy cheese? What to do
Type of cheese Examples Handling
Hard Cheddar, Colby, Swiss, Parmesan, Romano, Gruyere Safe to eat if the mold is removed. Cut off at least one inch around and below the mold spot. Keep the knife out of the mold itself so that it doesn't cross-contaminate other parts of the cheese. Cover the cheese in fresh wrap.
Semisoft American, Asiago, baby Swiss, Monterey Jack, mozzarella, Muenster, Gorgonzola Safe to eat if the mold is removed. Cut off at least one inch around and below the mold spot. Keep the knife out of the mold itself so that it doesn't cross-contaminate other parts of the cheese. Cover the cheese in fresh wrap.
Soft Brie, blue cheese, Camembert, cottage cheese, Neufchatel, feta, ricotta, shredded and sliced cheeses Discard the cheese.
Source: U.S. Department of Agriculture, 2006
To prevent mold growth on cheese, follow these tips:
Keep cheese and cheese dishes covered with plastic wrap.
Always refrigerate cheese. Don't allow cheese to sit at room temperature for longer than two hours.
Also, don't eat cheese made from unpasteurized (raw) milk. Raw milk and cheeses may contain harmful bacteria and aren't safe to eat, drink or use in cooking.
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http://www.mayoclinic.com/health/food-and-nutrition/AN01024
How long can you safely keep leftovers in the refrigerator?
Mayo Clinic dietitian Katherine Zeratsky, R.D., L.D., and colleagues answer select questions from readers.
Answer
According to the Department of Agriculture, you should eat refrigerated leftovers within three to four days. If you don't anticipate being able to eat them within this period of time, freeze them immediately.
To help ensure the safety of leftovers, refrigerate perishable foods quickly and don't let them sit for longer than two hours at room temperature or for longer than one hour if the room temperature is above 90 F (32 C). Perishable foods include meat, poultry, fish, eggs, side dishes and casseroles.
Before eating leftovers, reheat them thoroughly. Reheat leftover sauces, soups and gravies to boiling. If you're using the oven to reheat leftovers, set the temperature to no lower than 325 F (163 C) to ensure they're reheated quickly. Because bacteria multiply between temperatures of 40 F (4 C) and 140 F (60 C), reheating in slow cookers or chafing dishes isn't recommended.
Uncooked foods, such as cold salads or sandwiches, should also be eaten or refrigerated promptly. There aren't any guidelines for how long you can safely keep uncooked foods. But their quality usually deteriorates more quickly than cooked foods.
http://www.mayoclinic.com/health/food-safety/AN01095
After cutting off mold, is the remaining food safe to eat?
Use care when deciding which of the "fuzzy" foods hiding in your kitchen you'll try to salvage, said Dr. Janice Stuff, an assistant professor at Baylor College of Medicine and a research dietitian at the USDA/ARS Children's Nutrition Research Center in Houston. Some molds produce toxins that can leach into foods and make unsuspecting humans ill.
Discard mold-infected, soft-textured dairy products, meats, leftovers, and fruits and vegetables with a high water content. This includes moldy mozzarella and Brie cheeses, sour cream, cottage cheese, yogurts, lunchmeats, bacon, casseroles, stews, butter, jellies, peanut butter, cucumbers, tomatoes, salad greens, corn on the cob, melons, bananas and peaches.
The molds that typically grow on peanuts, rice and corn also produce potent toxins. If mold develops on rice, corn or products that contain these grains, such as cornmeal, flours, mixes, and cereals, toss away the entire box. Discard shriveled peanuts.
On the other hand, if a few precautions are taken, it is safe to pare away the mold from hard or firm foods like Swiss and cheddar cheeses, bell peppers, cabbage, carrots, broccoli, cauliflower, brussels sprouts, garlic, onion, zucchini, potatoes, apples and pears. Before eating, carve away at least one inch around the moldy area. Avoid letting the knife touch the affected area to prevent the mold from spreading. Use salvaged portions as soon as possible.
http://www.kidsnutrition.org/consumer/archives/cuttingmold.htm
Is it safe to eat mold?
Question: Hi, What happens when you eat food from the refrigerator which had developed some kind of fungus. What kind of illness can a person suffer from eating this kind of food?
Answer: The fungus you refer to is mold, typically identified by its whitish-green or pinkish-white fuzz. In the short run, eating mold can cause an upset stomach within 24 hours, diarrhea, and cramps. If you don't experience this within 2 or 3 days of eating the moldy food, you're not likely to have any symptoms. The problem with moldy food is consuming it repeatedly over time. It contains a carcinogen (cancer-causing) substance known as aflatoxin. Isolated exposures to aflatoxins would not be enough to cause cancer.
— April 30, 2003
http://studenthealth.oregonstate.edu/answerspot/message.php?message=106
Molds On Food: Are They Dangerous?
What Are Molds?
Are Some Molds Dangerous?
Are Molds Only on the Surface of Food?
Where Are Molds Found?
What Are Some Common Foodborne Molds?
What Are Mycotoxins?
What is Aflatoxin?
How Does the U.S. Government Control Aflatoxins?
Is Mushroom Poisoning Caused by Molds?
Are Any Food Molds Beneficial?
Why Can Mold Grow in the Refrigerator?
How Can You Minimize Mold Growth?
Don’t Buy Moldy Foods
Must Homemade Shelf-Stable Preserves be Water-Bath Processed?
How Can You Protect Food from Mold?
How Should You Handle Food with Mold on It?
Some molds cause allergic reactions and respiratory problems. And a few molds, in the right conditions, produce "mycotoxins," poisonous substances that can make people sick. When you see mold on food, is it safe to cut off the moldy part and use the rest? To find the answer to that question, delve beneath the surface of food to where molds take root.
What Are Molds?
Molds are microscopic fungi that live on plant or animal matter. No one knows how many species of fungi exist, but estimates range from tens of thousands to perhaps 300,000 or more. Most are filamentous (threadlike) organisms and the production of spores is characteristic of fungi in general. These spores can be transported by air, water, or insects.
Unlike bacteria that are one-celled, molds are made of many cells and can sometimes be seen with the naked eye. Under a microscope, they look like skinny mushrooms. In many molds, the body consists of:
root threads that invade the food it lives on,
a stalk rising above the food, and
spores that form at the ends of the stalks.
The spores give mold the color you see. When airborne, the spores spread the mold from place to place like dandelion seeds blowing across a meadow.
Molds have branches and roots that are like very thin threads. The roots may be difficult to see when the mold is growing on food and may be very deep in the food. Foods that are moldy may also have invisible bacteria growing along with the mold.
[Top of Page]
Are Some Molds Dangerous?
Yes, some molds cause allergic reactions and respiratory problems. And a few molds, in the right conditions, produce “mycotoxins,” poisonous substances that can make you sick.
[Top of Page]
Are Molds Only on the Surface of Food?
No, you only see part of the mold on the surface of food -- gray fur on forgotten bologna, fuzzy green dots on bread, white dust on Cheddar, coin-size velvety circles on fruits, and furry growth on the surface of jellies. When a food shows heavy mold growth, “root” threads have invaded it deeply. In dangerous molds, poisonous substances are often contained in and around these threads. In some cases, toxins may have spread throughout the food.
[Top of Page]
Where Are Molds Found?
Molds are found in virtually every environment and can be detected, both indoors and outdoors, year round. Mold growth is encouraged by warm and humid conditions. Outdoors, they can be found in shady, damp areas or places where leaves or other vegetation are decomposing. Indoors, they can be found where humidity levels are high.
Molds form spores which, when dry, float through the air and find suitable conditions where they can start the growth cycle again.
[Top of Page]
What Are Some Common Foodborne Molds?
Molds most often found on meat and poultry are Alternaria, Aspergillus, Botrytis, Cladosporium, Fusarium, Geotrichum, Monilia, Manoscus, Mortierella, Mucor, Neurospora, Oidium, Oosproa, Penicillium, Rhizopus and Thamnidium. These molds can also be found on many other foods.
[Top of Page]
What Are Mycotoxins?
Mycotoxins are poisonous substances produced by certain molds found primarily in grain and nut crops, but are also known to be on celery, grape juice, apples, and other produce. There are many of them and scientists are continually discovering new ones. The Food and Agriculture Organization (FAO) of the United Nations estimates that 25% of the world's food crops are affected by mycotoxins, of which the most notorious are aflatoxins.
[Top of Page]
What is Aflatoxin?
Aflatoxin is a cancer-causing poison produced by certain fungi in or on foods and feeds, especially in field corn and peanuts. They are probably the best known and most intensively researched mycotoxins in the world. Aflatoxins have been associated with various diseases, such as aflatoxicosis in livestock, domestic animals, and humans throughout the world. Many countries try to limit exposure to aflatoxin by regulating and monitoring its presence on commodities intended for use as food and feed. The prevention of aflatoxin is one of the most challenging toxicology issues of present time.
[Top of Page]
How Does the U.S. Government Control Aflatoxins?
Aflatoxins are considered unavoidable contaminants of food and feed, even where good manufacturing practices have been followed. The U.S. Food and Drug Administration and the USDA monitor peanuts and field corn for aflatoxin and can remove any food or feed with unacceptable levels of it.
[Top of Page]
Is Mushroom Poisoning Caused by Molds?
No, it is due to the toxin produced by the fungi, which are in the same family as molds. Mushroom poisoning is caused by the consumption of raw or cooked mushrooms, which are higher-species of fungi. The term “toadstool” (from the German “Todesstuhl” -- death's stool) is commonly given to poisonous mushrooms, but there is no general rule of thumb for distinguishing edible mushrooms from poisonous toadstools. The toxins that cause mushroom poisoning are produced naturally by the fungi. Most mushrooms that cause human poisoning cannot be made safe by cooking, canning, freezing, or any other processing. The only way to avoid poisoning is not to eat poisonous mushrooms.
[Top of Page]
Are Any Food Molds Beneficial?
Yes, molds are used to make certain kinds of cheeses and can be on the surface of cheese or be developed internally. Blue veined cheese such as Roquefort, blue, Gorgonzola, and Stilton are created by the introduction of P. roqueforti or Penicillium roqueforti spores. Cheeses such as Brie and Camembert have white surface molds. Other cheeses have both an internal and a surface mold. The molds used to manufacture these cheeses are safe to eat.
[Top of Page]
Why Can Mold Grow in the Refrigerator?
While most molds prefer warmer temperatures, they can grow at refrigerator temperatures, too. Molds also tolerate salt and sugar better than most other food invaders. Therefore, molds can grow in refrigerated jams and jelly and on cured, salty meats -- ham, bacon, salami, and bologna.
[Top of Page]
How Can You Minimize Mold Growth?
Cleanliness is vital in controlling mold. Mold spores from affected food can build up in your refrigerator, dishcloths, and other cleaning utensils.
Clean the inside of the refrigerator every few months with 1 tablespoon of baking soda dissolved in a quart of water. Rinse with clear water and dry. Scrub visible mold (usually black) on rubber casings using 3 teaspoons of bleach in a quart of water.
Keep dishcloths, towels, sponges, and mops clean and fresh. A musty smell means they’re spreading mold around. Discard items you can’t clean or launder.
Keep the humidity level in the house below 40%.
[Top of Page]
Don’t Buy Moldy Foods
Examine food well before you buy it. Check food in glass jars, look at the stem areas on fresh produce, and avoid bruised produce. Notify the store manager about mold on foods!
Fresh meat and poultry are usually mold free, but cured and cooked meats may not be. Examine them carefully. Exceptions: Some salamis -- San Francisco, Italian, and Eastern European types -- have a characteristic thin, white mold coating which is safe to consume; however, they shouldn’t show any other mold. Dry-cured country hams normally have surface mold that must be scrubbed off before cooking.
[Top of Page]
Must Homemade Shelf-Stable Preserves be Water-Bath Processed?
Yes, molds can thrive in high-acid foods like jams, jellies, pickles, fruit, and tomatoes. But these microscopic fungi are easily destroyed by heat processing high-acid foods at a temperature of 212 °F in a boiling water canner for the recommended length of time. For more information about processing home-canned foods, go to the National Center for Home Food Preservation at: www.uga.edu/nchfp/.
[Top of Page]
How Can You Protect Food from Mold?
When serving food, keep it covered to prevent exposure to mold spores in the air. Use plastic wrap to cover foods you want to stay moist -- fresh or cut fruits and vegetables, and green and mixed salads.
Empty opened cans of perishable foods into clean storage containers and refrigerate them promptly.
Don’t leave any perishables out of the refrigerator more than 2 hours.
Use leftovers within 3 to 4 days so mold doesn’t have a chance to grow.
[Top of Page]
How Should You Handle Food with Mold on It?
Buying small amounts and using food quickly can help prevent mold growth. But when you see moldy food:
Don’t sniff the moldy item. This can cause respiratory trouble.
If food is covered with mold, discard it. Put it into a small paper bag or wrap it in plastic and dispose in a covered trash can that children and animals can’t get into.
Clean the refrigerator or pantry at the spot where the food was stored.
Check nearby items the moldy food might have touched. Mold spreads quickly in fruits and vegetables.
See the attached chart “Moldy Food: When to Use, When to Discard.”
Molds on Food
FOOD HANDLING REASON
Luncheon meats, bacon, or hot dogs Discard Foods with high moisture content can be contaminated below the surface. Moldy foods may also have bacteria growing along with the mold.
Hard salami and dry-cured country hams Use. Scrub mold off surface. It is normal for these shelf-stable products to have surface mold.
Cooked leftover meat and poultry Discard Foods with high moisture content can be contaminated below the surface. Moldy foods may also have bacteria growing along with the mold.
Cooked casseroles Discard Foods with high moisture content can be contaminated below the surface. Moldy foods may also have bacteria growing along with the mold.
Cooked grain and pasta Discard Foods with high moisture content can be contaminated below the surface. Moldy foods may also have bacteria growing along with the mold.
Hard cheese
(not cheese where mold is part of the processing) Use. Cut off at least 1 inch around and below the mold spot (keep the knife out of the mold itself so it will not cross-contaminate other parts of the cheese). After trimming off the mold, re-cover the cheese in fresh wrap. Mold generally cannot penetrate deep into the product.
Cheese made with mold
(such as Roquefort, blue, Gorgonzola, Stilton, Brie, Camembert) Discard soft cheeses such as Brie and Camembert if they contain molds that are not a part of the manufacturing process. If surface mold is on hard cheeses such as Gorgonzola and Stilton, cut off mold at least 1 inch around and below the mold spot and handle like hard cheese (above). Molds that are not a part of the manufacturing process can be dangerous.
Soft cheese
(such as cottage, cream cheese, Neufchatel, chevre, Bel Paese, etc.) Crumbled, shredded, and sliced cheeses (all types) Discard Foods with high moisture content can be contaminated below the surface. Shredded, sliced, or crumbled cheese can be contaminated by the cutting instrument. Moldy soft cheese can also have bacteria growing along with the mold.
Yogurt and sour cream Discard Foods with high moisture content can be contaminated below the surface. Moldy foods may also have bacteria growing along with the mold.
Jams and jellies Discard The mold could be producing a mycotoxin. Microbiologists recommend against scooping out the mold and using the remaining condiment.
Fruits and vegetables, firm
(such as cabbage, bell peppers, carrots, etc.) Use. Cut off at least 1 inch around and below the mold spot (keep the knife out of the mold itself so it will not cross-contaminate other parts of the produce). Small mold spots can be cut off fruits and vegetables with low moisture content. It’s difficult for mold to penetrate dense foods.
Fruits and vegetables, soft
(such as cucumbers, peaches, tomatoes, etc.) Discard Fruits and vegetables with high moisture content can be contaminated below the surface.
Bread and baked goods Discard Porous foods can be contaminated below the surface.
Peanut butter, legumes and nuts Discard Foods processed without preservatives are at high risk for mold.
September 2005
http://www.fsis.usda.gov/Fact_Sheets/Molds_On_Food/index.asp
How dangerous is eating moldy bread?
Someonesbaby [47] contributed the first answer. The last improvement was made by Deavaindra [164].
Ask Question | Answer House and Home Question | Wiki FAQs | Search | Register | How to Contribute | Home
Why Sign In?
Trust points for Deavaindra: 164 [recommend FAQ Farmer]
Bad answer?
[contribute]
Answer
Food poisoning is caused by various bacterial organisms. Mold is not a bacteria and will not cause food poisoning. Mold does not cause botulism unless the product was already contaminated with the botulism organism. Mold can cause illness, especially if the person is allergic to molds. Usually though, the main symptoms from eating moldy food will be nausea or vomiting from the bad taste and smell of the moldy food.
Mold on grain products is the worst - e.g. moldy bread, moldy muffins, etc. - and should be thrown out. Also throw out the following if mold appears: small fruits like grapes, berries, melons and peaches; soft cheeses or yogurt; meat, peanuts, peanut butter or leftovers.
It is not okay to eat mouldy food even after the mold has been cut off, as surface mold is more than what you see. It actually has hyphae or roots which can penetrate deeper into the food.
It depends on the bread mold, some are harmless, some are indigestible and can make you throw up, some are poisonous and can make you very ill or kill you. Just throw it away and make or buy more. You can store bread in the fridge to slow mold growth if you find that it molds before you use it all, I do this in the summer because my bread can get moldy in as little as two days when it is very hot and humid.
http://wiki.answers.com/Q/How_dangerous_is_eating_moldy_bread
Ask A Scientist
General Science Archive
--------------------------------------------------------------------------------
Bread and Mold Topics
12/6/2005
name David
status other
grade other
location NY
Question - I'm a retired teacher, age 71.
I make bread every week for my own enjoyment. I keep it at room
temperature in a (new) plastic bag. About 6 days after making it, it
gets moldy.
Q-1 What can I do to extend the pre-moldy period a few days? I have
observed that commercialy prepared breads stay mold-free for
considerably longer periods of time.
Q-2 Is it OK to eat bread molds? My son is color blind and often
can't see the color difference between the mold and the bread's crust.
---------------------------------------
Commercially prepared breads usually have preservatives to prevent mold
from growing on them. A very common mold inhibitor is calcium
propionate, which is toxic to molds. It is also toxic to humans at high
concentrations, although it is probably harmless at the concentrations
found in bread. Since one of the benefits of making your own bread is
that you get to eat bread that is free of preservatives, I think adding
a preservative might be self-defeating.
Eating bread mold is not a good idea. While many kinds of mold are
perfectly harmless, there are some extremely nasty molds out there that
can make you very ill. Some of them are even quite common. I recall a
mycology professor of mine used to say that mold on bread isn't worth
the risk, but that mold on cheese is fairly safe.
C. Perkins
====================================================================
First off, bread that is moldy in any way should not be eaten and be
discarded immediatley. A few suggestions: After baking, the bread should be
cooled and stored in a breathable container for the first day. If you wish
to keep it for more than a few days, it should be refridgerated in a sealed
container only after cooled and dry on the oustside. If you wish, you can
also freeze the bread in a freezer bag. Do not reuse cheap plastic bags to
freeze the bread since they are typically polyethylene and are actually NOT
air tight...they breath and what will happen is the bread will get "freezer
burnt" which means the self defrosting freezer will dry out the bread.. I
would suggest that bread stored in the fridge should be discarded after 5
days. Stored in the freezer it will last a few months easily. By the way,
our sense that is most sensitive to detecting mold is not the sense of sight
but of smell.
Pf
====================================================================
A good way to extend your breads life is to keep it in a dark,dry, cool
area. Mold needs moisture and heat to grow, and many molds need light to
grow. Keeping the bread in something airtight will also help (like a
zip-lock bag). Just make sure to squeeze as much air as possible out of the
bag before closing it. Most molds will not do any harm if they are not
ingested in large quantities. The blue in blue cheese is actually mold!
Grace Fields
====================================================================
The carbohydrate etc. in the bread dough is food for bacteria and mold just
as it is for you. I would store the dough in the fridge until you are ready
to bake it. You can take it out of the fridge for a period before you bake
it if you like, but as long as it is at room temp. the bacteria and mold
that are in the air (and inside a bag you store it in!) are going to start
having a feast. Refrigeration slows them down.
vanhoeck
====================================================================
Q-1 Commercially prepared breads contain specific chemical preservatives
that inhibit the growth of many microorganisms (molds, bacteria, fungi). I
would hesitate to offer a particular chemical additive because there are
many and it would not clear how it would affect the other properties of the
bread. The ingredients in bread -- flour, yeast, milk, eggs, and so on are
great feeding grounds for all sorts of microbes -- some harmless, some not
so harmless. Add to that warmth and water and you have the makings of a good
garden for a lot of "bugs". Two general approaches would be to limit the
amount of oxygen available by storing the dough tightly in plastic bags
(which you already do apparently), and refrigeration/freezing which inhibits
the growth of most microbes. The websites below may provide you with some
additional insights into preservation of the dough. But storing uncooked
dough for days is inviting the risk of possible food poisoning -- bake it,
then store it.
http://www.math.unl.edu/~jump/Center1/Labs/Control%20of%20Molds%20in%20Breads.pdf
http://www.breadmachinedigest.com/library/dough_enhancers.html
http://www.britannica.com/bcom/eb/article/4/0,5716,120864+4+111136,00.html
http://www.seps.org/oracle/oracle.archive/Living_Things.K-5/2001.01/000978561940.16730.html
Q-2 Unless you or your son is a microbiologist, I would not recommend eating
bread mold, or even raw dough for that matter. There are just too many
possible harmful microbes that can grow in/on bread.
Vince Calder
====================================================================
Some possibly helpful sites:
http://www.fi.edu/tfi/units/life/forums/living/bread.html
http://www.newton.dep.anl.gov/askasci/gen01/gen01509.htm
http://www.sirinet.net/~jgjohnso/fungi.html
J. Elliott
====================================================================
http://www.newton.dep.anl.gov/askasci/gen01/gen01955.htm
Shakuntala Devi--Another Human Calculator
Shakuntala Devi
From Wikipedia, the free encyclopedia
Jump to: navigation, search
Shakuntala Devi is a calculating prodigy who was born on November 4, 1939 in Bangalore, India. Her father worked in a circus as a trapeze and tightrope performer, and later as a human cannonball. Her calculating gifts first demonstrated themselves while she was doing card tricks with her father when she was three. They report she "beat" them by memorization of cards rather than by sleight of hand. By age six she demonstrated her calculation and memorization abilities at the University of Mysore. At the age of eight she had success at Annamalai University by doing the same.
Unlike many other calculating prodigies, for example Truman Henry Safford, her abilities did not wane in adulthood. In 1977 she extracted the 23rd root of a 201-digit number mentally. On June 18, 1980 she demonstrated the multiplication of two 13-digit numbers 7,686,369,774,870 x 2,465,099,745,779 picked at random by the Computer Department of Imperial College, London. She answered the question in 28 seconds. Her correct answer was 18,947,668,177,995,426,462,773,730. This event is mentioned on page 26 of the 1995 Guinness Book of Records ISBN 0-553-56942-2.
Shakuntala Devi has written a number of books, many of them dealing with popular mathematics. She has also written a cookbook for men. She is a devout Hindu who feels a strong connection to Ganesha, whom she connects to her gifts. She is also interested in astrology and in recent years she has offered personal astrology consultations in India and the United States.
In 2006 she has released a new book called In the Wonderland of Numbers with Orient Paperbacks which talks about a girl Neha and her fascination for numbers. The book is in the form of story and will excite the readers about numbers and number theory.
[edit] Some of her books
Puzzles to Puzzle You
More Puzzles to Puzzle You
Fun with Numbers
[edit] External links
Hinduism today, 1988
Hinduism today, 2000
Sunday Times (South Africa), 2002
Times of India
A book by her
Retrieved from "http://en.wikipedia.org/wiki/Shakuntala_Devi"
Categories: 1939 births | Calculating prodigies | Indian astrologers | Astrologers | Hindu mathematicians | Living people
http://en.wikipedia.org/wiki/Shakuntala_Devi
From Wikipedia, the free encyclopedia
Jump to: navigation, search
Shakuntala Devi is a calculating prodigy who was born on November 4, 1939 in Bangalore, India. Her father worked in a circus as a trapeze and tightrope performer, and later as a human cannonball. Her calculating gifts first demonstrated themselves while she was doing card tricks with her father when she was three. They report she "beat" them by memorization of cards rather than by sleight of hand. By age six she demonstrated her calculation and memorization abilities at the University of Mysore. At the age of eight she had success at Annamalai University by doing the same.
Unlike many other calculating prodigies, for example Truman Henry Safford, her abilities did not wane in adulthood. In 1977 she extracted the 23rd root of a 201-digit number mentally. On June 18, 1980 she demonstrated the multiplication of two 13-digit numbers 7,686,369,774,870 x 2,465,099,745,779 picked at random by the Computer Department of Imperial College, London. She answered the question in 28 seconds. Her correct answer was 18,947,668,177,995,426,462,773,730. This event is mentioned on page 26 of the 1995 Guinness Book of Records ISBN 0-553-56942-2.
Shakuntala Devi has written a number of books, many of them dealing with popular mathematics. She has also written a cookbook for men. She is a devout Hindu who feels a strong connection to Ganesha, whom she connects to her gifts. She is also interested in astrology and in recent years she has offered personal astrology consultations in India and the United States.
In 2006 she has released a new book called In the Wonderland of Numbers with Orient Paperbacks which talks about a girl Neha and her fascination for numbers. The book is in the form of story and will excite the readers about numbers and number theory.
[edit] Some of her books
Puzzles to Puzzle You
More Puzzles to Puzzle You
Fun with Numbers
[edit] External links
Hinduism today, 1988
Hinduism today, 2000
Sunday Times (South Africa), 2002
Times of India
A book by her
Retrieved from "http://en.wikipedia.org/wiki/Shakuntala_Devi"
Categories: 1939 births | Calculating prodigies | Indian astrologers | Astrologers | Hindu mathematicians | Living people
http://en.wikipedia.org/wiki/Shakuntala_Devi
Daniel Tammet, Human Calculator
Yahoo!My Yahoo!MailYahoo! SearchSearch:Sign In
New User? Sign UpNews Home -HelpNavigation:
News Home > 60 Minutes > Health & Science > Brain Man
Wednesday, February 28, 2007
Brain Man
Meet Daniel Tammet, a 27 year-old math and memory wizard. He can do things with numbers that will truly amaze you. He is a savant. . . with a difference. Unlike most savants, he shows no obvious mental disability, and most importantly, he can describe his own thought process. Join correspondent Morley Safer as he explores the extraordinary life and mind of Daniel Tammet.
60 Minutes Logo
Rate this segment:
Average (66 votes)
Web Exclusive
Human Calculator
Meet Daniel Tammet » Watch Clip
View Video
Memorizing Pi
Only 22,514 numbers to remember » Watch Clip
View Video
Numbers Magic
Morley puts Daniel to the test » Watch Clip
View Video
Learning Icelandic
He did it in a week! » Watch Clip
View Video
From The Archives
Real Life Rain Man
Meet George Finn >>Watch Clip
DID YOU KNOW?
Savants are usually mentally handicapped or autistic people whose brain somehow possesses an island of brilliance - or even genius.
It's estimated there are only 50 true savants living in the world today.
Daniel Tammet is unique among savants, because he is blessed with all of the spectacular ability of a savant, but with very little of the disability.
Great Gifts, Great Challenges "289 Is An Ugly Number" » Watch Clip View Video
Origin Of A Gift » Watch Clip View Video
Bullied » Watch Clip View Video
A Compulsion To Count » Watch Clip View Video
CommentsSound off on this segment. Here you'll see the comments in the order they were posted.
11 - 10 of 1145 First < Previous Next > Last
That guy's brain is absolutely incredible!!! 22,514 numbers and didn't miss a one!!! It really goes to show what the human brain is capable of . I found his discription of his thought process in "289 is an ugly number" incredibly fascinating. I wish him much success and somehow doubt he'll have any problem.
Posted by laneofpain on Wed, Feb 28, 2007 8:13 PM ET
2
I agree that Daniel is remarkable. This article does however wrongly define the word savant which has always been used to refer to any learned scholar or person of profound or extensive learning. Only 50 savants living in the world today? I hope not!
Posted by synaestheticmonkey on Wed, Feb 28, 2007 8:37 PM ET
3
Wow, laneofpain is right, it does show what our brain is capable of. One thing many people get wrong is that Daniel is not smart. Yes he has amazing memory and can do any math problem anyone can think about, but it is a natural ability just like us breathing or using a computer.
Posted by ericeng91 on Wed, Feb 28, 2007 8:58 PM ET
4
It is interesting that his gift is actually the result of a neurological malfunction. A friend of mine has senescence and can see people in colors. My color is orange. She said the majority of people are blue. I wonder if he has some form of this.
Posted by dustofangelsten on Wed, Feb 28, 2007 9:06 PM ET
5
The article does not wrongly define the word savant. Morely Safer simply did not use the full term he meant to, because it does not apply to Daniel. The term he is refering to is "idiot savant," a term which denotes a person with amazing skill in one focused area (math, music, etc) but suffers from some form of mental disability. Autisic individuals and those with Asperger's Syndrome (like Daniel) may have been termed idiot savants much more regularly in Morely Safer's youth, however, now it is not a politically correct term.
Posted by kodiak339 on Wed, Feb 28, 2007 9:09 PM ET
6
He is not the only one. Please take a look into Ms Shakuntala Devi and you will be amazed as well.
Posted by to_rahuls on Wed, Feb 28, 2007 9:11 PM ET
7
awesome...
Posted by nixjones on Wed, Feb 28, 2007 9:12 PM ET
8
It is hard to believe that we have existed as long as we have, yet have only evolved to know more about others and not ourself.
Posted by raclamp on Wed, Feb 28, 2007 9:14 PM ET
9
I watched a documentary on savants and this individual was featured in the documentary among many others. I have not really seen anything to date that empiracally substantiates the claims surrounding his abilities, along with the other savants. Fluent in a foreign language in a week? I doubt it.
Posted by piracyofficer on Wed, Feb 28, 2007 9:15 PM ET
10
I saw a show on Discovery Science channel about Mr. Tammet a month or two ago. He really is remarkable. And the fact that scientists can ask him questions and get insight into just how the brain of a savant works is a giant leap forward into understanding the human brain. I can't recall the title of the show, but if you get Discovery Science, I highly recommend it.
Posted by coolcelticmomma on Wed, Feb 28, 2007 9:23 PM ET
1 - 10 of 1145 First < Previous Next > Last
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Associate Producers: Katy Textor, Rebecca Chertok
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http://60minutes.yahoo.com/segment/44/brain_man
New User? Sign UpNews Home -HelpNavigation:
News Home > 60 Minutes > Health & Science > Brain Man
Wednesday, February 28, 2007
Brain Man
Meet Daniel Tammet, a 27 year-old math and memory wizard. He can do things with numbers that will truly amaze you. He is a savant. . . with a difference. Unlike most savants, he shows no obvious mental disability, and most importantly, he can describe his own thought process. Join correspondent Morley Safer as he explores the extraordinary life and mind of Daniel Tammet.
60 Minutes Logo
Rate this segment:
Average (66 votes)
Web Exclusive
Human Calculator
Meet Daniel Tammet » Watch Clip
View Video
Memorizing Pi
Only 22,514 numbers to remember » Watch Clip
View Video
Numbers Magic
Morley puts Daniel to the test » Watch Clip
View Video
Learning Icelandic
He did it in a week! » Watch Clip
View Video
From The Archives
Real Life Rain Man
Meet George Finn >>Watch Clip
DID YOU KNOW?
Savants are usually mentally handicapped or autistic people whose brain somehow possesses an island of brilliance - or even genius.
It's estimated there are only 50 true savants living in the world today.
Daniel Tammet is unique among savants, because he is blessed with all of the spectacular ability of a savant, but with very little of the disability.
Great Gifts, Great Challenges "289 Is An Ugly Number" » Watch Clip View Video
Origin Of A Gift » Watch Clip View Video
Bullied » Watch Clip View Video
A Compulsion To Count » Watch Clip View Video
CommentsSound off on this segment. Here you'll see the comments in the order they were posted.
11 - 10 of 1145 First < Previous Next > Last
That guy's brain is absolutely incredible!!! 22,514 numbers and didn't miss a one!!! It really goes to show what the human brain is capable of . I found his discription of his thought process in "289 is an ugly number" incredibly fascinating. I wish him much success and somehow doubt he'll have any problem.
Posted by laneofpain on Wed, Feb 28, 2007 8:13 PM ET
2
I agree that Daniel is remarkable. This article does however wrongly define the word savant which has always been used to refer to any learned scholar or person of profound or extensive learning. Only 50 savants living in the world today? I hope not!
Posted by synaestheticmonkey on Wed, Feb 28, 2007 8:37 PM ET
3
Wow, laneofpain is right, it does show what our brain is capable of. One thing many people get wrong is that Daniel is not smart. Yes he has amazing memory and can do any math problem anyone can think about, but it is a natural ability just like us breathing or using a computer.
Posted by ericeng91 on Wed, Feb 28, 2007 8:58 PM ET
4
It is interesting that his gift is actually the result of a neurological malfunction. A friend of mine has senescence and can see people in colors. My color is orange. She said the majority of people are blue. I wonder if he has some form of this.
Posted by dustofangelsten on Wed, Feb 28, 2007 9:06 PM ET
5
The article does not wrongly define the word savant. Morely Safer simply did not use the full term he meant to, because it does not apply to Daniel. The term he is refering to is "idiot savant," a term which denotes a person with amazing skill in one focused area (math, music, etc) but suffers from some form of mental disability. Autisic individuals and those with Asperger's Syndrome (like Daniel) may have been termed idiot savants much more regularly in Morely Safer's youth, however, now it is not a politically correct term.
Posted by kodiak339 on Wed, Feb 28, 2007 9:09 PM ET
6
He is not the only one. Please take a look into Ms Shakuntala Devi and you will be amazed as well.
Posted by to_rahuls on Wed, Feb 28, 2007 9:11 PM ET
7
awesome...
Posted by nixjones on Wed, Feb 28, 2007 9:12 PM ET
8
It is hard to believe that we have existed as long as we have, yet have only evolved to know more about others and not ourself.
Posted by raclamp on Wed, Feb 28, 2007 9:14 PM ET
9
I watched a documentary on savants and this individual was featured in the documentary among many others. I have not really seen anything to date that empiracally substantiates the claims surrounding his abilities, along with the other savants. Fluent in a foreign language in a week? I doubt it.
Posted by piracyofficer on Wed, Feb 28, 2007 9:15 PM ET
10
I saw a show on Discovery Science channel about Mr. Tammet a month or two ago. He really is remarkable. And the fact that scientists can ask him questions and get insight into just how the brain of a savant works is a giant leap forward into understanding the human brain. I can't recall the title of the show, but if you get Discovery Science, I highly recommend it.
Posted by coolcelticmomma on Wed, Feb 28, 2007 9:23 PM ET
1 - 10 of 1145 First < Previous Next > Last
Sign in to post a comment ADVERTISEMENT
Most Popular Segments
ViewedLove In The 21st Century
Barack Obama
Dixie Chicks
The Most Beautiful Woman
Howard Stern
Battling Depression
EmailedBrain Man
Dog Nut
Extraordinary Elephants
Dixie Chicks
The Most Beautiful Woman
Battling Depression
RecommendedGet Me The Geeks!
Helen Mirren
The Duke Case Part II
Working 24/7
Aishwarya Rai. . . The Most Beautiful Woman in the World
President Bush
Can't Wait?
Get an alert whenever a new segment is added to 60minutes.yahoo.com.
More From CBS News
News Stories
Bush Won't Say The C-Word: "Chavez"
U.S. And Iranian Envoys Talk In Iraq
Sick Infant Stolen From Texas Hospital
News Video
Captain America Killed Off
Talks Held On Iraq's Security
Debate Over Use Of Drugs
Featured
CBS Evening News with Katie Couric
Couric & Co. Blog
Podcast
CBS News 60 Minutes Podcast
More Episodes
Andy Rooney
Remembering Ed
Barack Obama
The Oscar Nominees
Kenny Chesney
Love in the 21st Century
More On The Web
Daniel Tammet's Official Website
Yahoo! Health: more about autism
Yahoo! Health: More about Asperger's Syndrome
Senior Producer: Debbie De Luca Sheh
Producers: Deirdre Naphin, David Rubin
Associate Producers: Katy Textor, Rebecca Chertok
Graphic Designer: Robert Corujo
Yahoo! News
U.S. Business World Entertainment Sports Tech Politics Science Health Travel Most Popular Kevin Sites Also On Yahoo!
360 Autos Finance Games Groups Health Hot Jobs Mail Maps Movies Music My Yahoo! News Shopping Sports Tech Travel TV » All Y! Services Things To Do
Buy Movie Tickets Set My TiVo Check Stock Quotes Check Sports Scores Lose Weight Listen to Music
Copyright © 2006 Yahoo! Inc. All rights reserved. Copyright/IP Policy Terms of Service Help
NOTICE: We collect personal information on this site. To learn more about how we use your information, see our » Privacy Policy
http://60minutes.yahoo.com/segment/44/brain_man
Sunday, March 4, 2007
CCNY Science Division Newsletter Jan. 29
January 2007
To the Science Division Faculty and Staff:
The Fall 2006 semester came to a close with the usual end-ofthe-
year fanfare and celebration. The Science Division was among
the last to hold its Holiday Party on December 21, 2006. It was well
attended and filled with music, food and good cheer, as we recalled
some of the year’s accomplishments and toasted to even more
successes in the coming year. As we return to the classroom, I would
like to wish everyone a healthy and Happy 2007 and a very
successful new Spring Semester.
Middle States Update
Preparation for the Middle States accreditation visit
dominated the intersession period, and it will continue to dominate
our efforts during the spring semester. We officially welcomed Ms.
A.E. Dreyfuss as our Science Division Assessment Coordinator.
Many of you know A E already from her tireless and dedicated
involvement in the Peer Led Team Learning Project, her Workshop
leader training courses, and most recently, her participation in the
CCNY/MSKCC Partnership program. A.E. is now fully on board to
work with the Division in its preparation for Middle States. Please
stop by to greet her if you have not yet done so.
The Spring 2007 semester will be our opportunity to perform
a full Learning Outcomes Assessment cycle before the Middle States
visit in spring of 2008. The Departments have prepared their Mission Statements, their goals
and objectives, and their learning outcomes. They have also proposed assessment tools that
they will implement in their courses. The course syllabi have been written with the assessment
process in mind. As the semester begins the departments will collect data to establish whether
their learning goals are being met, whether they are appropriate, and whether the assessment
tools are effective. At the end of the year, they will make adjustments as suggested by the
results, and repeat the cycle once more in the fall of 2007, before the external team’s visit.
Meanwhile, we continue to examine all these documents and adjust them to reflect who we are,
and how we best serve our students.
Building News
We are also preparing for a semester of construction and renewal in Marshak and on the
South Campus.
The new Animal Care facility is expected to be ready for occupancy in mid-March. At this
time, housing of animals will be moved out of Marshak, and the planned renovations of Marshak
involving the façade will begin. Actual work on the façade's concrete will probably start in late
May or early June. Although some disruptions will undoubtedly arise, much care by CUNY,
DASNY and the City College administration is being spent on planning to minimize any harmful
effects on the research and instructional activities in our building.
Discussions and preparations for the South Campus construction of the new CCNY and
CUNY science buildings are also progressing. Vibration tests were recently conducted to
January 2007
evaluate the impact that excavation will have on the research activities of the New York
Structural Biology Center. The results will be available in March. Modifications to the current
plans may then be considered. Meetings of the contractors with researchers will re-start this
spring as we embark on the design Phase.
New PC Lab in Marshak
Located in the lower level of Marshak, in
rooms MR 044/045, the new Science computer lab
boasts 40 PC’s, two projection screens, two
wireless LCD projectors, and a wired lectern. It will
be used for PC-based instructional classes, such as
SCI20000, but will also be open to students
everyday from 9 AM to 7 PM for general computer
use. The new facility replaces the cramped PC lab
in room 602A, which will be converted to a research
lab for a Homeland Security project.
MR-2 is ‘Smart’
Installation of a new Audio Visual system in the large amphitheater MR-2 (formerly J-2)
has been completed. The 300-seat auditorium is now a “smart” classroom, with two large
projection screens, two wireless projectors and speakers, all of them controlled from a lectern
equipped with computer, document camera, and microphone. Instructors can either project the
same image on both screens or project two different images simultaneously (e.g., a PowerPoint
slide on one screen and handwritten notes on the other).
Research News
Two research conferences were held this past week on our campus, organized by
Science Division faculty:
• The “2nd Annual New York Structural Biology Discussion Group Winter Meeting”, arranged to
take place on our campus by Professor Tom Haines of the Chemistry department, was held
on January 24 in the Aronow Theater and the Faculty Dining Room. This was one of two
biannual meetings held by the New York-based research consortium. The increased
involvement of our campus faculty in this community was evident by our being able to host
this event on our facilities. Over 200 scientists and students convened to discuss the most
recent advances in the field of structural biology. Professor Ron Koder of our Physics
department was one of the invited speakers.
• A Mini-Workshop entitled “Yang-Mills Theories Nonperturbative Aspects,” organized by
Professors VP Nair and Alexios Polychronakos of our Physics department, with colleagues
in other CUNY campuses and institutions, took place on January 25-27 in MR 418.
Physicists and Mathematicians from around the world convened to discuss the recent
progress in the solution of this “Millennium Problem” in Mathematics known as the Yang-
Mills Theories. Professor VP Nair’s recent contributions to this research were among the
important results presented.
Maria Tamargo, Dean
http://www.sci.ccny.cuny.edu/news/news20070129/2007-Jan-DeanNewsletter.pdf
To the Science Division Faculty and Staff:
The Fall 2006 semester came to a close with the usual end-ofthe-
year fanfare and celebration. The Science Division was among
the last to hold its Holiday Party on December 21, 2006. It was well
attended and filled with music, food and good cheer, as we recalled
some of the year’s accomplishments and toasted to even more
successes in the coming year. As we return to the classroom, I would
like to wish everyone a healthy and Happy 2007 and a very
successful new Spring Semester.
Middle States Update
Preparation for the Middle States accreditation visit
dominated the intersession period, and it will continue to dominate
our efforts during the spring semester. We officially welcomed Ms.
A.E. Dreyfuss as our Science Division Assessment Coordinator.
Many of you know A E already from her tireless and dedicated
involvement in the Peer Led Team Learning Project, her Workshop
leader training courses, and most recently, her participation in the
CCNY/MSKCC Partnership program. A.E. is now fully on board to
work with the Division in its preparation for Middle States. Please
stop by to greet her if you have not yet done so.
The Spring 2007 semester will be our opportunity to perform
a full Learning Outcomes Assessment cycle before the Middle States
visit in spring of 2008. The Departments have prepared their Mission Statements, their goals
and objectives, and their learning outcomes. They have also proposed assessment tools that
they will implement in their courses. The course syllabi have been written with the assessment
process in mind. As the semester begins the departments will collect data to establish whether
their learning goals are being met, whether they are appropriate, and whether the assessment
tools are effective. At the end of the year, they will make adjustments as suggested by the
results, and repeat the cycle once more in the fall of 2007, before the external team’s visit.
Meanwhile, we continue to examine all these documents and adjust them to reflect who we are,
and how we best serve our students.
Building News
We are also preparing for a semester of construction and renewal in Marshak and on the
South Campus.
The new Animal Care facility is expected to be ready for occupancy in mid-March. At this
time, housing of animals will be moved out of Marshak, and the planned renovations of Marshak
involving the façade will begin. Actual work on the façade's concrete will probably start in late
May or early June. Although some disruptions will undoubtedly arise, much care by CUNY,
DASNY and the City College administration is being spent on planning to minimize any harmful
effects on the research and instructional activities in our building.
Discussions and preparations for the South Campus construction of the new CCNY and
CUNY science buildings are also progressing. Vibration tests were recently conducted to
January 2007
evaluate the impact that excavation will have on the research activities of the New York
Structural Biology Center. The results will be available in March. Modifications to the current
plans may then be considered. Meetings of the contractors with researchers will re-start this
spring as we embark on the design Phase.
New PC Lab in Marshak
Located in the lower level of Marshak, in
rooms MR 044/045, the new Science computer lab
boasts 40 PC’s, two projection screens, two
wireless LCD projectors, and a wired lectern. It will
be used for PC-based instructional classes, such as
SCI20000, but will also be open to students
everyday from 9 AM to 7 PM for general computer
use. The new facility replaces the cramped PC lab
in room 602A, which will be converted to a research
lab for a Homeland Security project.
MR-2 is ‘Smart’
Installation of a new Audio Visual system in the large amphitheater MR-2 (formerly J-2)
has been completed. The 300-seat auditorium is now a “smart” classroom, with two large
projection screens, two wireless projectors and speakers, all of them controlled from a lectern
equipped with computer, document camera, and microphone. Instructors can either project the
same image on both screens or project two different images simultaneously (e.g., a PowerPoint
slide on one screen and handwritten notes on the other).
Research News
Two research conferences were held this past week on our campus, organized by
Science Division faculty:
• The “2nd Annual New York Structural Biology Discussion Group Winter Meeting”, arranged to
take place on our campus by Professor Tom Haines of the Chemistry department, was held
on January 24 in the Aronow Theater and the Faculty Dining Room. This was one of two
biannual meetings held by the New York-based research consortium. The increased
involvement of our campus faculty in this community was evident by our being able to host
this event on our facilities. Over 200 scientists and students convened to discuss the most
recent advances in the field of structural biology. Professor Ron Koder of our Physics
department was one of the invited speakers.
• A Mini-Workshop entitled “Yang-Mills Theories Nonperturbative Aspects,” organized by
Professors VP Nair and Alexios Polychronakos of our Physics department, with colleagues
in other CUNY campuses and institutions, took place on January 25-27 in MR 418.
Physicists and Mathematicians from around the world convened to discuss the recent
progress in the solution of this “Millennium Problem” in Mathematics known as the Yang-
Mills Theories. Professor VP Nair’s recent contributions to this research were among the
important results presented.
Maria Tamargo, Dean
http://www.sci.ccny.cuny.edu/news/news20070129/2007-Jan-DeanNewsletter.pdf
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