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The filamentous fungus Aspergillus nidulans (strain pyrG89 argB2 pabaB22 nkuATargB riboB2, ordered from FGSC; A1147) is capable of producing spores. Though the route of infection should be effective, according to Kim et al., disease caused by the micro-organsim is rarely seen in healthy persons (1997 Jun; Jump to references). Correspondingly, the Dutch ‘Regeling Genetisch Gemodificeerde Organismen' (Regulation of Genetically Modified Organisms) classified A. nidulans as Biosafety level (BSL) 1 and allows genetical modifications when it's performed in a ML-II lab.
Project developments may require work with Aspergillus niger in addition to A. nidulans. This micro-organism is also classified as BSL 1 and is therefore subject to the same safety considerations as A. nidulans.
Fig.1. Aspergillus nidulans is a green mould that is a common contaminant of starchy foods, such as bread.
The Escherichia coli TOP10 strain used in this project is a derivative of the non-pathogenic K-12 laboratory strain. The likelihood of a human becoming infected is therefore low. The most probable route of transmission would occur by accidental ingestion, though the bacterium’s inability to be retained in the human gut decreases the chance of it to develop disease in humans (EPA, 2011; Jump to references). Mainly for these reasons, this organism is also classified as BSL 1.
Fig.2. A microscopic picture of E. coli cells. The length of a cell is about 2 micrometers. The colours are not real.
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