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Geology topics

D.J. Smith

Publications and source records attributed to D.J. Smith.

2 recordsLinked to original sources

2.3. Global-scale atmospheric dispersion of microorganisms

This chapter addresses long-range dispersion and the survival of microorganisms across a wide range of altitudes in Earth's atmosphere. Topics include mechanisms of dispersion, survivability of microorganisms known to be associated with long-range transport, natural and artificial sources of bioaerosols, residence time estimation through the use of proxy aerosols, transport and emission models, and monitoring assays (both culture and molecular based). We conclude with a discussion of the known limits for Earth's biosphere boundary, relating aerobiology studies to planetary exploration given the large degree of overlapping requirements for in situ studies (including low biomass life detection and contamination control).

Book chapter

The high life: Transport of microbes in the atmosphere

Microbes (bacteria, fungi, algae, and viruses) are the most successful types of life on Earth because of their ability to adapt to new environments, reproduce quickly, and disperse globally. Dispersal occurs through a number of vectors, such as migrating animals or the hydrological cycle, but transport by wind may be the most common way microbes spread. General awareness of airborne microbes predates the science of microbiology. People took advantage of wild airborne yeasts to cultivate lighter, more desirable bread as far back as ancient Egypt by simply leaving a mixture of grain and liquids near an open window. In 1862, Louis Pasteur's quest to disprove spontaneous generation resulted in the discovery that microbes were actually single-celled, living creatures, prevalent in the environment and easily killed with heat (pasteurization). His rudimentary experiments determined that any nutrient medium left open to the air would eventually teem with microbial life because of free-floating, colonizing cells. The same can happen in a kitchen: Opportunistic fungal and bacterial cells cause food items exposed to the air to eventually spoil.

Eos, Transactions, American Geophysical Union