Recently we were asked the following questions: “Eating mouldy bread is discouraged. Where can I find the facts that prove this? Are there moulds that grow on bread that are harmless? Some of my patients that survived food shortages in The UK during World War II by eating mouldy bread and other foods insist that […]
Archives for 2012
Airborne Fungal Spores: Non-viable and viable Air Sampling Methods
Which Sampling Method Should One Use for Airborne Fungal Spores? Concerns about health issues, especially allergic reactions from inhaling fungal spores, has made air sampling an important component of indoor mold investigation. Air can either be sampled onto some growth media for culture analysis (a.k.a viable or culturable samples) or on a sticky surface or […]
Stachybotrys chartarum- A Black Mould Of Many Controversies
Stachybotrys chartarum, also known by an old name as Stachybotrys atra, is a cellulose degrading fungus commonly found in soil and on materials rich in cellulose such as hay, straw, cereal grains, plant debris, wood pulp, paper, and cotton. It produces a mass of wet spores sticking together giving the appearance of black pin-heads. The […]
How To Interpret Laboratory Results for Airborne Fungal (Mould) Samples
Laboratory results for airborne mould and bacteria concentrations can be difficult to interpret for two major reasons. Maximum exposure limits have not been set Currently, there are no set maximum exposure limits (MELs) or threshold level values for airborne indoor mould and bacteria concentrations. Setting MELs would be difficult for reasons which include limitations in […]
How IAQ Professionals Can Improve Their Laboratory Reports
Currently there are no standardized methods for the analysis of indoor samples for microbial contamination. Neither are there guidelines for the limit of what is to be reported by laboratories and how to present the results. Without guidelines reports from different laboratories are difficult to compare. The quality of laboratory reports is also sometimes compromised. […]
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