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ChangLee said: At the risk of sounding like everyone's father: <br> <br>When we sterilize substrate and make conditions perfect for the proliferation of mycelium, it's also perfect for concentrated growth of any other opportunistic organism--like unwanted bacteria, mold and fungus. <br> <br>You're not dealing with a singular pathogenic spore or cell. You are dealing with a STOCKPILE!! You have mass produced the shit. <br> <br>IT CAN KILL YOU EASILY! <br> <br>The shit that makes us sick exists in nature in parts per million. This is a scant amount. And as a result, we don't get sick too often. <br> <br>Our sterilized jars of substrate, if inoculated with the WRONG organism becomes a lethal dose. This isn't a stray spore entering our lungs. THIS IS A HIT OF CONCENTRATED POISON! <br> <br>We unwittingly create a potent biological time bomb. The amount of bacteria that we can grow in a jar is present in numbers higher than the population of people on this planet. <br> <br>An analogy for those unconvinced, breathing off the top of a contaminated jar is about as intelligent as licking a petri-culture of HIV virus. <br> <br>Read the teks and use common sense!! If a jar becomes contaminated DON'T open it up. PRESSURE COOK IT, and dispose of the contents as soon as it comes out. Use a pot holder. Either down your in sinkerator, or outside to the dumpster. <br> <br>If you even THINK a jar MIGHT be contaminated, don't gamble with your life. You should almost be able to smell it through the metal lid. And DEFINITELY through the inoculation holes we drill in the lid if the tape is removed. <br> <br>IF YOU'RE GONNA SMELL IT, HOLD THE JAR A FOOT FROM YOUR FACE AND G E N T L Y WAFT A WHIFF TOWARDS YOUR NOSE. <br> <br>These contaminated jars are like the product of a biological weapons company. Only difference is we make it by accident. <br> <br>Jaybin, you're fuckin' lucky to be alive. If you suspect contams, ditch it. <br> <br>I'm amazed by how some people ask if a known contaminated mushroom MIGHT be safe to consume. And they're encouraged by responses of those who have done so, and lived. <br> <br>WHY BE STUPID AND RISK IT? <br> <br>Ditch it. That way you'll be alive. <br> <br> <br> <br>
I realise I'm bumping an ancient thread here, but I'm wondering if there are any experts here who can answer a question.
There are hundreds, if not thousands of guides out there about making sourdough starter. Sourdough starters will typically contain Bacillus cultures (which contribute to the sour flavour) and probably can grow Pseudomonas too.
Every guide says you can diagnose your starter by smelling it. Not one guide has a warning that this can cause illness.
Why would this be different from a bacterial/yeast contaminated jar?
Speaking with personal interest as I just opened a jar (indoors :/) that looked a bit bacterial, and it definitely had the sour, apple cidery smell that people seem to be suggesting is evidence of Bacillus (if not Pseudomonas). I probably smelled it from just a couple of inches away... I hope I'll be alright, but this thread has me worried.
I feel like TEKs on this site (and on the web in general) should not tell you to expect a mushroomy smell from your cakes... because that will make newbies like me likely to smell their cakes... I just hope I didn't make a terrible mistake.
Any new knowledge in the intervening years since this thread was posted?
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