Mold in the context of "Fungal infection"

Cheese is a type of dairy product produced in a range of flavors, textures, and forms by coagulation of the milk protein casein. It is composed of proteins and fat from milk, usually of cows, goats or sheep, and sometimes of water buffalo. During production, milk is usually acidified and either the enzymes of rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. The solid curds are then separated from the liquid whey and pressed into finished cheese. Some cheeses have aromatic molds on the rind, the outer layer, or throughout.

Over a thousand types of cheese exist, produced in various countries. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurised, the butterfat content, the bacteria and mold, the processing, and how long they have been aged. Herbs, spices, or wood smoke may be used as flavoring agents. Other added ingredients may include black pepper, garlic, chives or cranberries. A cheesemonger, or specialist seller of cheeses, may have expertise with selecting, purchasing, receiving, storing and ripening cheeses.

Ultraviolet germicidal irradiation (UVGI) is a disinfection technique employing ultraviolet (UV) light, particularly UV-C (180–280 nm), to kill or inactivate microorganisms. UVGI primarily inactivates microbes by damaging their genetic material, thereby inhibiting their capacity to carry out vital functions.

The use of UVGI extends to an array of applications, encompassing food, surface, air, and water disinfection. UVGI devices can inactivate microorganisms including bacteria, viruses, fungi, molds, and other pathogens. Recent studies have substantiated the ability of UV-C light to inactivate SARS-CoV-2, the strain of coronavirus that causes COVID-19.

Mucoromycotina is a subphylum of uncertain placement in Fungi. It was considered part of the phylum Zygomycota, but recent phylogenetic studies have shown that it was polyphyletic and thus split into several groups, it is now thought to be a paraphyletic grouping. Mucoromycotina is currently composed of 3 orders, 61 genera, and 325 species. Some common characteristics seen throughout the species include: development of coenocytic mycelium, saprotrophic lifestyles, and filamentous.

With the treatment of Tedersoo et al. 2018, Mucoromycotina is the only subphylum under Mucoromycota. It includes a diverse group of various molds, including the common bread molds Mucor and Rhizopus. The other treatment of Mucoromycota is equivalent to current Mucoromyceta.

Allergic rhinitis, of which the seasonal type is called hay fever, is a type of inflammation in the nose that occurs when the immune system overreacts to allergens in the air. It is classified as a type I hypersensitivity reaction. Signs and symptoms include a runny or stuffy nose, sneezing, red, itchy, and watery eyes, and swelling around the eyes. The fluid from the nose is usually clear. Symptom onset is often within minutes following allergen exposure, and can affect sleep and the ability to work or study. Some people may develop symptoms only during specific times of the year, often as a result of pollen exposure. Many people with allergic rhinitis also have asthma, allergic conjunctivitis, or atopic dermatitis.

Allergic rhinitis is typically triggered by environmental allergens such as pollen, pet hair, dust mites, or mold. Inherited genetics and environmental exposures contribute to the development of allergies. Growing up on a farm and having multiple older siblings are associated with a reduction of this risk. The underlying mechanism involves IgE antibodies that attach to an allergen, and subsequently result in the release of inflammatory chemicals such as histamine from mast cells. It causes mucous membranes in the nose, eyes and throat to become inflamed and itchy as they work to eject the allergen. Diagnosis is typically based on a combination of symptoms and a skin prick test or blood tests for allergen-specific IgE antibodies. These tests, however, can give false positives. The symptoms of allergies resemble those of the common cold; however, they often last for more than two weeks and, despite the common name, typically do not include a fever.

Food drying is a method of food preservation in which food is dried (dehydrated or desiccated). Drying inhibits the growth of bacteria, yeasts, and mold through the removal of water. Dehydration has been used widely for this purpose since ancient times; the earliest known practice is 12,000 B.C. by inhabitants of the modern Asian and Middle Eastern regions. Water is traditionally removed through evaporation by using methods such as air drying, sun drying, smoking or wind drying, although today electric food dehydrators or freeze-drying can be used to speed the drying process and ensure more consistent results.

Mildew is a form of fungus. It is distinguished from the closely related mould largely by its colour: moulds appear in shades of black, blue, red, and green, whereas mildew is white. It appears as a thin, superficial growth consisting of minute hyphae (fungal filaments) produced especially on living plants or organic matter such as wood, paper or leather. Both mould and mildew produce distinct offensive odours, and both are the cause of human ailments.

In horticulture, mildews are species of fungus in the order Erysiphales, or fungus-like organisms in the family Peronosporaceae. It is also used more generally to mean mould growth.