Difference between revisions of "Team:BroadRun-Baltimore/Safety"

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<h1>Safety</h1>
  
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<p1>Planning: In order to reduce risks in our project, we used a low risk chassis; the common Saccharomyces cerevisae, otherwise known as baker’s and brewer’s yeast. S.cerevisiae poses little to no risks to humans and other organisms, and is very unlikely to disrupt an ecosystem. Furthermore, we engineered our yeast to produce amylase enzymes, a very common type of enzyme found in a wide variety of environments around us, from human saliva to soil. S.cerevisiae also naturally produces a small amount of amylase enzymes, making them well suited for producing the amylase enzyme. </p1>
  
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<p>Please visit <a href="https://2016.igem.org/Safety">the main Safety page</a> to find this year's safety requirements & deadlines, and to learn about safe & responsible research in iGEM.</p>
 
  
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<p>On this page of your wiki, you should write about how you are addressing any safety issues in your project. The wiki is a place where you can <strong>go beyond the questions on the safety forms</strong>, and write about whatever safety topics are most interesting in your project. (You do not need to copy your safety forms onto this wiki page.)</p>
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<p1>Lab Safety: When in the lab, we followed standard lab safety practices, to prevent contamination or injuries. </p1>
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<li2 style = "font-size: 20px;"> Wearing gloves, goggles, and aprons</li2>
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<li2 style = "font-size: 20px;"> Disinfecting the workspace</li2>
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<li2 style = "font-size: 20px;"> Following chemical safety procedures</li2>
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<li2 style = "font-size: 20px;"> Maintaining a neat and well organized work environment</li2>
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<li2 style = "font-size: 20px;"> Using bleach to sterilize cultures after use</li2>
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<li2 style = "font-size: 20px;"> Keeping food and drink out of the lab </li2>
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<p1>Our lab work was conducted in two labs, the Baltimore Underground Science Space Community Lab from July to August 4 and the Biology lab at Stone Bridge High School thereafter. The same safety measures were taken at both labs. Lab work was supervised by Dr. Laun at BUGSS and Dr. Cascio at Stone Bridge.</p1>
  
  
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<h3>Product Safety</h3>
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<h5>Safe Project Design</h5>
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<p1>We foresee our project being used in a closed wastewater treatment system. We plan to test our genetically modified organisms for any adverse effects before taking them outside of the contained lab environment, to ensure there is no risk to surrounding ecosystems or human health (see <a href = “2016.igem.org/Team:BroadRun-Baltimore/ProjectDesign”>Project Design</a> for more information on our pre-design risk assessment.)</p1>
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<p>Does your project include any safety features? Have you made certain decisions about the design to reduce risks? Write about them here! For example:</p>
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<p1>There are several options to minimize risks to the environment:</p1>
 
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<li>Choosing a non-pathogenic chassis</li>
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<li2 style = "font-size: 20px;"> Implement a kill switch that activates when there is no more starch in the environment. This will prevent the cells from escaping the plant. (see <a href = “2016.igem.org/Team:BroadRun-Baltimore/ProjectDesign”>Project Design</a> for more information on the kill switch we designed.)</li2>
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<li>Choosing parts that will not harm humans / animals / plants</li>
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<li2 style = "font-size: 20px;"> Contain the cells in a controlled bioreactor, to prevent the genetically engineered yeast from escaping into the environment.</li2>
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<li>Substituting safer materials for dangerous materials in a proof-of-concept experiment</li>
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<li>Including an "induced lethality" or "kill-switch" device</li>
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<h5>Safe Lab Work</h5>
 
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<p>What safety procedures do you use every day in the lab? Did you perform any unusual experiments, or face any unusual safety issues? Write about them here!</p>
 
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<h5>Safe Shipment</h5>
 
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<p>Did you face any safety problems in sending your DNA parts to the Registry? How did you solve those problems?</p>
 
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Revision as of 02:00, 20 October 2016

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Safety

Planning: In order to reduce risks in our project, we used a low risk chassis; the common Saccharomyces cerevisae, otherwise known as baker’s and brewer’s yeast. S.cerevisiae poses little to no risks to humans and other organisms, and is very unlikely to disrupt an ecosystem. Furthermore, we engineered our yeast to produce amylase enzymes, a very common type of enzyme found in a wide variety of environments around us, from human saliva to soil. S.cerevisiae also naturally produces a small amount of amylase enzymes, making them well suited for producing the amylase enzyme. Lab Safety: When in the lab, we followed standard lab safety practices, to prevent contamination or injuries.
    Wearing gloves, goggles, and aprons Disinfecting the workspace Following chemical safety procedures Maintaining a neat and well organized work environment Using bleach to sterilize cultures after use Keeping food and drink out of the lab
Our lab work was conducted in two labs, the Baltimore Underground Science Space Community Lab from July to August 4 and the Biology lab at Stone Bridge High School thereafter. The same safety measures were taken at both labs. Lab work was supervised by Dr. Laun at BUGSS and Dr. Cascio at Stone Bridge.

Product Safety

We foresee our project being used in a closed wastewater treatment system. We plan to test our genetically modified organisms for any adverse effects before taking them outside of the contained lab environment, to ensure there is no risk to surrounding ecosystems or human health (see Project Design for more information on our pre-design risk assessment.) There are several options to minimize risks to the environment:
    Implement a kill switch that activates when there is no more starch in the environment. This will prevent the cells from escaping the plant. (see Project Design for more information on the kill switch we designed.) Contain the cells in a controlled bioreactor, to prevent the genetically engineered yeast from escaping into the environment.