Articles

Microbial Diversity from the Gut of Earthworms Involved in The Process of Vermicomposting Using Vegetable and Temple Waste

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Vermicomposting is an eco-friendly and economical technique for managing various organic wastes, including agricultural, temple, and vegetable. As crucial soil invertebrates, Earthworms exhibit beneficial effects on the soil environment, influencing both physical properties and organic matter. They play a key role in recycling organic matter. Within the earthworm’s gut, numerous aerobic and anaerobic bacteria, as well as fungi, are present. These microflorae establish a mutual symbiotic relationship with the earthworm’s digestive tract. The bacterial community functions as plant growth promoters, free-living nitrogen fixers, biocides, or phosphate solubilizers. Recognizing the immense importance of these gut microflora, a present investigation was conducted to study the microbial diversity in the gut of earthworms involved in vermicompost preparation using vegetable and temple waste. The selected earthworm species for this study was Eisenia fetida. Cow dung, vegetable, and temple waste were used in a ratio of 1:1 for vermicompost preparation. The experiment spanned approximately 60 days. The microbial diversity isolated from the gut of earthworms involved in the process of vermicomposting of vegetable and temple waste included various species of bacteria and fungi such as Escherichia, Staphylococcus, Proteus, Pseudomonas, Enterococcus, Mucor, Rhizopus, Aspergillus, etc.

Highlight the Diseases Generated by Food Pathogens: A Review

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Foods are exposing to infection with different types of pathogenic bacteria and fungi, and the emergence of many epidemics and cases of food poisoning in various regions of the world, particularly in developing countries.

The article includes, causes of food disease, which is happening as a result of eating toxic substances with food that may be of microbial origin (bacteria, fungi, parasites, viruses), animal, plant or chemical origin, which generates food poisoning. Microbial poisoning may result either from ingestion of microorganism toxins like Staphylococcus aureus or as a result of infection like Campylobacter jejuni also, some cases of food poisoning with some types of bacteria may recover without the need for medical intervention like S. aureus, and others may be fatal even in low concentrations with a high mortality rate, such as Cl.botulinum.

The article also, reviewed the dangers of mycotoxins as a global concern and more dangerous than bacterial toxins, as they have a cumulative toxic effect that does not appear until years later, and responsible for many different cancers. It is also impossible to avoid food contamination with mycotoxins even with the use of high technologies in food processing, and the best solution lies in preventing the growth of toxic molds that secrete these toxins on food, by using Good Agricultural Practices (GAP) and Good Manufacturing Practices (GMP).