Penicillium is a mold that is found almost worldwide, as well as predominantly in and on soil. It can also be found on plants. Because of the branched shape of its reproductive organs, it is also called brush mold. The spores are mostly slightly green in color. The fungus feels most comfortable under warm and humid conditions. Penicillium particularly commonly attacks bread, cheese, fruit (apples, peaches, citrus fruits), jam and fruit juices. Some of its species are used to produce the antibiotic agent penicillin, as well as to enhance foods such as moldy cheeses (Camembert, Roquefort). Because they prevent the appearance of competing fungi, individual species are likewise used in the production of sausage products. Penicillium can cause asthma as well as various allergic reactions, such as cough, hives, sneezing attacks and rhinitis, but also bronchitis and rhinitis (inflammation of the nasal mucosa). In addition, many species of brush molds release mycotoxins, which are highly toxic in their effects. These substances are ingested by humans mainly through spoiled food.
What is penicillium?
In cool and temperate climates, Penicillium can be found just about anywhere organic material is decomposed. These molds are especially common on garden soil and in foliage. Usually they are easily found in damp basements as well as on water pipes, mattresses, ceiling wallpaper, window sills and upholstered furniture. Penicillium also likes to settle in house dust, organic waste and also in hay. Under ideal conditions, the mold is able to break down cellulose. More than 200 different species of the brush mold are known. Penicillium is characterized by very rapid growth in colonies. The spore flight extends to the period between April and September. The mycelium is initially white in color, but then changes to greenish or yellowish hues. The antibiotic effect of these molds was discovered in the late 1920s during experiments on bacterial cultures. The mold had stopped allowing bacteria to spread under laboratory conditions.
Occurrence, distribution and properties
Molds are ingested by humans through the skin, by inhalation or with the gastrointestinal system. Clarity about the causes of possible complaints such as diarrhea, headaches and skin itching will here, however, always only the examination by an allergist can bring. This procedure is gaining in importance because traces of fungal allergens can increasingly find their way into nutritional products during industrial production. Although these residues are generally harmless to healthy people, they can be very troublesome for allergy sufferers. It is estimated that about six percent of people in Central Europe are allergic to molds. With a total of around 250,000 different species of fungi, it is impossible to develop an allergy test for each one. However, allergic reactions to Penicillium have been scientifically proven. It has been found that the pathogens in question live predominantly indoors, where they in turn mainly inhabit spoiled food and organic waste. They find the best conditions for this at a humidity of 80 percent upward as well as temperatures between 20 and 25 °C. The fungi can also then grow in foodstuffs. The fungi can also be present in foodstuffs even if these do not show any signs of mold on the outside. Allergy sufferers develop symptoms against the specific pathogens mainly if they have drunk alcohol or eaten cheese, heavily salted foods and foods containing yeast.
Significance and function
The mold species Penicillium chrysogenum is the most notable supplier of the antibiotic penicillin. As early as the end of the 19th century, it was discovered that molds contain certain acidic substances that can inhibit the growth of body pests. Anthrax was the first example of bacteria being killed in this context. Penicillin was and still is refined from fungal microorganisms so that it is available in a chemically usable form. It established the great success of antibiotics in medicine. Most of the antibiotics still in use today have natural models.
Diseases and ailments
Frequently recurring symptoms of an allergy to Penicillium are long-lasting or year-round rhinitis, a constantly stuffy nose, and conjunctivitis with noticeably itchy and watery eyes. If the lungs are affected, this is noticeable by a dry cough, whistling breathing noises, mucous airways and, in special cases, asthma and acute respiratory distress. In the gastrointestinal tract, allergies lead to frequent abdominal pain, flatulence, diarrhea, repeated vomiting and permanent nausea. On the skin, allergic sensitivities manifest themselves in eczema, itching, so-called wheals (urticaria) or neurodermatitis. In the general condition, defensive reactions against brush mold attract attention in the form of permanent migraine, sleep disorders and general weakness. If they are not treated effectively, they bring considerable disadvantages in the daily rhythm of life in the long run. If the doctor is able to make an accurate diagnosis, the simplest treatment for a mold allergy is complete or temporary avoidance of the triggering foods. In parallel, medications may be administered to dispel acute symptoms. The use of antihistamines and cortisone preparations is common. However, this does not treat the allergic reaction itself. If the cause of allergic reactions to Penicillium or other molds is not precisely determined, certain food products should no longer be consumed as a precaution. These include yeast products, mold cheese, fruit juices, alcoholic beverages, and all prepared foods. Great caution is also advised with fruit vinegar, grapes, industrially produced baked goods, products containing malt, ice cream and tomato ketchup. Molds are also often present in vinegar-containing products such as sauerkraut and salad dressings. Likewise, allergy sufferers should be careful when consuming soy sauce and vegetable broth. Last but not least, citric acid, which is very often used as an additive in foods, can cause allergic symptoms. This is produced with the direct help of a mold. Citric acid is in turn the starting material for other additives such as E 380 (triammonium citrate) and E 1505 (triethyl citrate), which can also cause allergic symptoms.
