You learned about the two main kinds of outdoor molds that can trigger seasonal allergic rhinitis. Indoors, three other varieties are known to cause perennial allergies: Penicillium, Aspergillus, and Rhizopus. Penicillium is the fuzzy greenish mold that you may have seen growing on refrigerator walls, and Aspergillus and Rhizopus are the dark fuzzy molds that grow on bread, onions, and spoiled foods.
But molds can grow just about anywhere in your home: on floors, carpets, walls, and bathroom tiles; on wallpaper, paint, plastic, wood, leather, cotton, wool, linen, silk, rayon; on soiled upholstery, bedding, pillows (especially foam rubber ones), flowers, waste bins, old books, and magazines; and even in humidifiers and air-conditioning systems. Some species feed on the sulfur grains in concrete; others feed on the metal in paints or the glue in wallpaper. Still others are notorious for spoiling all kinds of breads, cakes, fruits, and meat products. And because of their particular growth requirements, they prefer damp, dark basements and attics. Motels, hotels, and summer cottages that are closed up for long periods of time are ideal sites for their growth and proliferation. Mildew, which is usually associated with a musty odor, is the more common name for the whitish powder produced by certain household molds.
Sometimes our exposure to molds comes from sources we might not readily associate with them. For example, they are intentionally placed in certain food products by manufacturers. Aged cheeses often depend on Aspergillus and Penicillium for their distinctive flavors, and Aspergillus is also used in the production of soy sauce. And while almost everyone is aware that yeast is used in the making of breads and cakes, some may not realize its importance in the fermentation of beer and wine.
Depending on the nature of their work or hobbies, some people are at greater risk for exposure to molds and thus to the development of mold allergies. Given what has already been said, you can probably guess that those who are most likely to run into mold spore allergy problems are food and drug processors, such as bakers, wine and beer brewers, butchers, cheese handlers, farmers, and pharmaceutical workers; furniture producers, such as carpenters and mattress makers; flower and plant specialists, such as florists, gardeners, greenhouse and nursery workers, and landscapes; and fabric and paper handlers, such as mill workers, newspaper and book handlers, wallpaper hangers, and furriers. Naturally, for the individual already predisposed to mold allergies, working with any of these materials can be an allergy nightmare.
Interestingly, some individuals who demonstrate airborne sensitivity to mold spores may also develop nasal and other allergy symptoms from consuming moldy items. Food products most likely to trigger allergy problems are aged cheeses, fermented foods, meats, and those designed for long shelf lives. The following are examples of items that either contain molds or are likely to become mold contaminated: beer, wine, and cider; buttermilk, sour cream, and cheeses; breads and cakes; beets, canned tomatoes, and mushrooms; dried fruits; smoked or pickled fish and meats; ketchup, pickles, olives, relishes, sauerkraut, salad dressings, and vinegary foods.
