Welcome to the IAQ Podcast!

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November 7, 2006, 8:15 pm
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October 21, 2006, 12:39 am

Sample Podcast,  November 1, 2006 click here to listen:  2006-11-07-23-08-58.mp3

Welcome to the  IAQ Podcast page.   The IAQ podcast will be commencing soon and we hope you will join us every week.  The IAQ podcast will be hosted by microbiologist, mycologist, and IAQ investigator Jeffrey S. Deuitch from the sunny Tampa Bay area in Florida. Our weekly program will bring listeners not only a weekly 30-45 minute audio podcast, but additionally this blog page which will support all the issues covered in the podcast and more!  

Each week we  bring you listener E-mails, industry news, interviews with medical professionals, manufacturers of IAQ equipment, research scientists, restoration professionals, insurance representatives and more! 

 Additionally, each week we produce a feature called “This week in the lab”  where we bring you an instructional and educational report from our IAQ research laboratory.  Projects initiated in our lab for this feature will have updates each few days so listeners can come back repeatedly to see the progress literally as it occurs. 

Projects will include: documentaries and research on the growth of fungi , bacteria, and other organisms of concern in IAQ.  Additionally, detailed demonstrations will be performed showing the proper use and calibration of equipment used in IAQ investigations, as well as common problems and mistakes associated with IAQ investigations and more! 

See the sample mold experiment below.  This will be typical of our “This week in the lab” feature. 

THIS WEEK IN THE LAB SAMPLE FEATURE:    Demonstrating  mold growth

BACKGROUND: Much misunderstanding is evident when it comes to the existence of mold and how it grows.  The internet and other printed sources of information are filled with contradictory claims. Therefore we will take you step by step through a mold culturing project to help you understand the nature of fungal growth.

METHODS AND MATERIALS:  To drive home the point, we are going to work with a material which everyone can relate to.  Common Bleu cheese. Many people may not know that the blue color in Bleu cheese is actually due to the spores of the fungus Penicillium roquefortii.  While no one I know actually would lick mold off the wall in a water damaged building, they will happily ingest large quantities of some of these same organisms by eating cheeses, soy sauces, and other common foods! Our investigation therefore will simply reveal the nature and prevalence of this fungal organism in cheese.  The photos below show the progression of fungal growth by culturing ordinary Bleu cheese. 

Photo 1. Crumbled Bleu cheese particles are deposited onto petri dishes filled with Malt Extract Agar along with a small amount of Gentamycin antibiotic to depress the growth of bacteria.  The particles were then streaked uniformly across the surface of the petri dishes.


Photo 2.  After 3 days, rigorous cultures of P. roquefortii from the Bleu cheese are maturing and sporulating heavily.


Photo 3.  Fully matured colonies of P. roquefortii with very heavy spore production.



Many viewers may be assuming that the mold used in Bleu cheese is edible and not of a toxic nature.  Actually this is very far from the truth.  P. rouquefortii contains a powerful toxin called Roquefortine which can have high toxicity. Trully a toxic mold!  How then can this organism be used in an edible cheese?  Well, this is most interesting, and occurs because an enzyme produced by bacteria growing in Bleu cheese blocks Roquefortine production from P. roquefortii when used in Bleu cheese production. 

Ever feel like you are playing Russian Roulette?  If not for this enzyme, Bleu cheese would be a very poisonous product.  And as Paul Harvey used to say:  “now you know the rest of the story!”

 I hope you have enjoyed this sample podcast web page.  Once we commence our podcasts for real, we will have features like this every week along with many other items not described.  It will be our pleasure to bring this content to you for the purpose sharing of knowledge and for the contribution to the IAQ industry.

Thanks. Jeff Deuitch, your host.