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People who are atopic (sensitive), already have allergies, asthma, or compromised immune systems [5] and occupy damp or moldy buildings [6] are at an increased risk of health problems such as inflammatory responses to mold spores, metabolites such as mycotoxins, and other components. [7]
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 ...
Some mold produce mycotoxins, chemical components of their cell walls, that can pose serious health risks to humans and animals. "Toxic mold" refers to mold which produce mycotoxins, such as Stachybotrys chartarum. [7] [dubious – discuss] Exposure to high levels of mycotoxins can lead to neurological disorders and death [citation needed ...
Mold spores are drawn to specific environments, making it easier for them to grow. These spores will usually only turn into a full-blown outbreak if certain conditions are met. [32] Various practices can be followed to mitigate mold issues in buildings, the most important of which is to reduce moisture levels that can facilitate mold growth. [27]
Mold & Mildew Growth Allergies and respiratory issues aren't the only health hazards that can come from dust in the bathroom. It can also lead to mold and mildew growth, too.
Though natural, the EPA stresses indoor mold should be avoided. What Does Mold Look Like? It depends. "There are over 100,000 types of mold, ranging from toxic black mold to pink slime mold ...
These aromatic carbon rings / VOCs can cause acute and chronic health effects in the occupants of a building, including cancer, paralysis, lung failure, and others. Bacterial spores, fungal spores, mold spores, pollen, and viruses are types of biological contaminants and can all cause allergic reactions or illness described as SBS.
Here's why mold grows on food, what happens when you eat it, and tips to keep food mold-free. What is mold? Molds are microscopic fungi, Josephine Wee, Ph.D., an assistant professor of food ...
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