Building molds are common on damp materials with a water activity value equal to or greater than 0.90. Building molds and yeasts such as strains of Aspergillus fumigatus, Trichoderma spp., Exophiala spp., Stachybotrys spp., Phialophora spp., Fusarium spp., Ulocladium spp., and yeasts such as Rhodotorula spp. grow well on very wet building materials. Materials with a water […]
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The Risks of Eating Mouldy Foods
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 […]
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 […]
Why Are Biocides Not Recommended for Mould Remediation?
The economic importance of biocides cannot be overemphasized. The world demand for these chemicals is projected to increase by 5.6% annually to $5.9 billion in 2006. Questions always arise as to whether biocides should be used or not in indoor mould remediation projects. This article is an attempt to explain why biocides may not be […]
Guidelines for Interpreting Numerical Data of Non-viable (Spore Traps) and Viable Airborne Mould Samples
In this article we discuss additional guidelines for interpreting numerical data for viable and non-viable airborne mould samples. The guidelines may be used to decide whether further investigations are required after initial investigations. However, numerical laboratory results cannot be used as the primary determinant of whether there is a mould problem but should always be […]
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