spores, fungi, and dander

Industrial Hygiene Associates


359 DRESHER ROAD
HORSHAM, PA 19044
(215)672-6088
(215)443-0899 FAX
kcrawford@eagleih.com

MOLD/FUNGI & MYCOTOXINS

Mold/Fungi a growing concern. In recent years the growth of molds/fungi in home, school and office environments has been cited as the cause of a wide variety of human ailments and disabilities. With awareness at an all time high, our guard is up, with good reason. Mycotoxins and mycotoxin producing fungi are looked at with greater scrutiny in indoor air quality evaluations also known as “Sick Building Syndrome” SBS indoor air quality studies.

It is estimated that there are 2 ˝ million species of fungi, 600,000 have been identified to date. Fungi are so ubiquitous to the environment that it is estimated that one quarter of the planets biological mass is made up of fungi. Most fungi generally are not pathogenic to healthy humans. Fungi adversely affect human health through three processes 1) allergy; 2); infection; and 3) toxicity. Fungi produce metabolites. During colonization fungi secrete enzyme to digest organic materials into simpler compounds. The simpler compounds are primary and secondary metabolites. The secondary metabolites are called mycotoxins. These metabolites give molds competitive advantages over other surrounding molds growing in the same proximity. Mycotoxicosis can be defined as illness resulting from ingestion, inhalation, or other involvement with mycotoxins. In nature, mycotoxins are a defense for fungi and provide advantage when colonizing new strata.

Historically Mycotoxins and Mycotoxicosis centered on health effects from the ingestion of toxic fungal growth on food and livestock feed. More recently Stachybotryotoxicosis was first recorded in the Ukraine in the early 1930’s primarily affecting horses fed with hay infected with Stachybotrys chartarum.

Mycotoxins are considered toxic to humans. It is important to know that most fungi/molds do not produce mycotoxins. Many mold genera have not been tested for toxins. One reason is the fungi/mold have been found in elevated levels in indoor environments given the water needed to sustain a thriving and amplified state.

The most frequently found fungi/mold in indoor air quality testing performed by Eagle Industrial Hygiene & Associates has been “Cladosporium”. The frequently found mycotoxin producing fungi that are found in sick building syndrome and air quality testing are “Stachybotrys, Aspergillus, Penicillium and Cladosporium.”

Outside of hospital transplant operating rooms fungi are so ubiquitous that few recommendations can be made other than avoidance of known amplified mold sources, including landscaping, flowers and visible fungal growth both in and outdoors.

Superficial fungal infections on the skin or mucosal surfaces are extremely common in normal subjects and “candida albicans” is ubiquitous commensal organism on humans and can be cultured from more than half of the population that has no evidence of an active infection.

Exposures to mycotoxins are through two primary routes 1. Inhalation 2. Skin contact.

List of Mycotoxins

Almost all mycotoxins have immunosuppressive effects; exact targets in the immune system differ. The cytotoxicity may effect the physical defense mechanisms of the respiratory tract, decreasing the ability of airways to clear particulate contaminants, or damage alveolar macrophages, thus preventing clearance of contaminants from the deep lung areas (including bacteria or viruses). The result increases the susceptibility of the exposed person to infectious disease, and reduces his or her defense against all contaminants. They may also increase susceptibility to cancer agents.

Conditions for mold/fungus mycotoxin production is dependent on cell and diurnal, seasonal cycles and the food source on which the mold grows.

With all this information on hand considering the food we eat if cheese were to have mold/fungus growth it is possible that the entire mold/fungus has died. However if the mold produced mycotoxins it is possible that they have diffused throughout the cheese, even though the mold/fungus itself has not. It is not a good idea to cut the mold away and eat the cheese.