We report two confirmed human bite cases by Lactrodectus geometricus , also known as the brown widow spider. These are the first reported bite envenomation incidents by L. geometricus in Malaysia. The incidents occurred in Tawau, Sabah and Paka, Terengganu. Both men were bitten on their ear while putting on motorcycle helmets. The spiders appeared to have nested in the helmets. The dead specimens were collected and sent to the Invertebrate and Vertebrate Neurobiology Laboratory, Department of Parasitology, Universiti Malaya for identification. The species identity was confirmed by DNA barcoding.
We propose a class of attacks on quantum key distribution (QKD) systems where an eavesdropper actively engineers new loopholes by using damaging laser illumination to permanently change properties of system components. This can turn a perfect QKD system into a completely insecure system. A proof-of-principle experiment performed on an avalanche photodiode-based detector shows that laser damage can be used to create loopholes. After ∼1 W illumination, the detectors' dark count rate reduces 2-5 times, permanently improving single-photon counting performance. After ∼1.5 W, the detectors switch permanently into the linear photodetection mode and become completely insecure for QKD applications.
Fish sauce is a traditional fermented condiment produced through prolonged fermentation of fish and salt, resulting in a complex flavour profile driven by microbial and biochemical transformations. However, conventional processing requires extended fermentation periods, limiting production efficiency and consistency. High salt concentrations create a selective environment that suppresses undesirable microorganisms while favouring halotolerant communities that drive proteolysis and flavour development. This review synthesises current advances in fish sauce fermentation by integrating microbiological, biochemical and physical perspectives. Emphasis is placed on microbial community dynamics revealed through both culture-dependent and culture-independent approaches, and on their roles in protein hydrolysis and metabolite formation. The contributions of key microbial groups, including Bacillus, Tetragenococcus and Virgibacillus, to proteolytic activity and flavour generation are critically evaluated. Emerging strategies to accelerate fermentation, like starter culture application and backslopping, are assessed in the context of microbial functionality and process control. Evidence suggests that targeted manipulation of microbial consortia can enhance enzymatic activity, shorten fermentation time, and improve product consistency. This review provides a framework for optimising fish sauce fermentation by linking microbial ecology with biochemical transformations and processing strategies. Key knowledge gaps are identified, particularly in the standardisation of microbial consortia and the integration of omics-driven approaches for controlled fermentation design.