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hey folks....i got couple bins of whole brown rice pints,dub end cased, some first flush some 2nd some 3rd, all infected with verticillium. got textbook symtoms: fuzzy small caps, dry bubbles, fruits bending back on themselves, spiting (more like sredding),and brown stripes along stipes. i have already decreased humidity (wich was super high) and added an extra fanning. i have had a few cakes in the past do this (at the time i thought they were just genetic retards)but never as wide spred as this. so my questions: 1) is it possible to pull em out of this or do i have to scrap em? 2) are the fruits safe to eat? i have in the past not knowing the cause and i hear that others have done this and we all lived, but is there a final word on if they are healthy to eat? 3) has any one used the baking soda spray treatment on verticillium or know any of the details of it's use?
Yeesh, if I were you, and were extremely desperate to salvage these fruits, I'd spend awhile googling around. . .'verticillium', 'consumption', 'toxins', etc. I don't know of mycotoxins associated with it, but that doesn't mean there aren't. Even though there are 'textbook symptoms' that doesn't necessarily mean that's ALL that's going on with these cakes. Verticillium is easily spread, and it sounds like prior episodes are carrying over to subsequent cakes. Personally, I'd scrap 'em. Bleach the hell out of everything and start over. If you do choose to salvage them, do some research. . .the information is out there. If you come across anything interesting, please let us know; I'd do it myself, but I'm in a bit of a rush tonight.