December 14th, 2004


Here's a gem.

So, I am reading a report on the effects of three different 'tea tree' oils on microorganisims and find this:

Microorganisms used. The 25 different species of bacteria included both food spoilage organisms and pathogenic bacteria, with 9 Gram-positive and 16 Gramnegative (Deans and Ritchie, 1987); the 20 strains of Listeria monocytogenes used were obtained from various airline foods (Lis-Balchin et al., 1997)

The mind boggles, truely it does. Why airline food in particular? Is it just very rich in these things? What?