HYGIENIC ASSESSMENT OF FOOD PRODUCT SUSCEPTIBILITY TO ASPERGILLUS AND PENICILLIUM FUNGI IN HOT CLIMATE CONDITIONS.
Abstract
This article examines the prevalence of food and fungal sensitivities in warm climates and their prevention. Fungi are now recognized as a causative factor in allergic diseases in various countries, and modern diagnostics based on a complete patient history allow for the study of sensitivities to fungal allergens. In warm climates, success can be achieved by using an approach aimed at identifying antibodies to molds such as Aspergillus and Penicillium, as well as diagnosing, treating, and preventing these diseases.
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