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Mold allergies are present in a minority of the population that is genetically predisposed to mold, and usually this allergy is not life threatening. Black molds, or so called toxic molds, can ...
Indoor plants can still release pollen, sap, or spores, and can also collect mold and dust. Symptoms of a plant allergy may include runny nose; itchy eyes, throat, and/or ears; skin irritation ...
"Mold spores are everywhere, and when spores land on food in a dark, warm and/or moist environment, they start to grow and reproduce," says Jessica Gavin, a certified culinary scientist ...
When mold spores are inhaled by an immunocompromised individual, some mold spores may begin to grow on living tissue, [28] attaching to cells along the respiratory tract and causing further problems. [29] [30] Generally, when this occurs, the illness is an epiphenomenon and not the primary pathology. Also, mold may produce mycotoxins, either ...
The growth of mold spores occurs when hay is not dried properly. [10] The growth of these mold spores accumulates over time and will infect the host upon release from the source. [11] When in the air, the farmer may inhale the particles and induce an allergic reaction. [11] The hay at risk for increased volumes of spores is found at the bottom ...
The spores are released into the air when the mold is mechanically disturbed, particularly when wet. It is considered an uncommon contaminant of most indoor air. [12] Not all strains of S. chartarum produce mycotoxins, and under certain conditions some of these may gradually lose the ability to produce such toxins.
The body of mold consists of a thread-like root that invades the food, a stalk that rises above the food and may not be visible to the naked eye, and spores that form at the end of the stalks ...
The airborne spores of Cladosporium species are significant allergens, and in large amounts they can severely affect people with asthma and other respiratory diseases. Cladosporium species produce no major mycotoxins of concern, but do produce volatile organic compounds (VOCs) associated with odours.
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