Penicillium digitatum Details: NCBI 36651, gram-negative or unknown [species]

1. Respiratory Irritation: Inhalation of Penicillium digitatum spores or fungal fragments may irritate the respiratory tract and exacerbate symptoms in individuals with respiratory conditions such as asthma, bronchitis, or chronic obstructive pulmonary disease (COPD). Fungal spores can act as respiratory allergens, triggering allergic reactions and respiratory symptoms such as coughing, wheezing, chest tightness, and shortness of breath.

2. Allergic Reactions: Some individuals may develop allergic reactions upon exposure to Penicillium digitatum allergens. Allergic responses may vary in severity and can manifest as allergic rhinitis (hay fever), allergic conjunctivitis (eye irritation), dermatitis (skin rash), or allergic asthma. Sensitization to Penicillium allergens can occur through repeated exposure, particularly in occupational settings such as agricultural work or food processing.

3. Opportunistic Infections: While Penicillium digitatum is not considered a primary pathogen in humans, individuals with weakened immune systems, such as those undergoing immunosuppressive therapy or with HIV/AIDS, may be susceptible to opportunistic fungal infections. In rare cases, immunocompromised individuals may develop invasive fungal infections, such as invasive aspergillosis, caused by Penicillium species.

4. Toxicological Concerns: Certain Penicillium species, including Penicillium digitatum, produce mycotoxins, secondary metabolites that can have toxic effects on humans and animals when ingested or absorbed. Mycotoxins produced by Penicillium species include patulin, citrinin, ochratoxin A, and others. Consumption of contaminated food products or exposure to mycotoxin-contaminated environments may pose health risks, including gastrointestinal disturbances, liver damage, kidney toxicity, and potential carcinogenic effects.

The above data is from 1000 Healthy Individuals done using Shotgun(10 Millions reads) provide courtesy of Precision Biome.

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Other Sources for more information:

• Immune Epitope Database
• The NCBI taxonomy database
• UniProt
• Immune Epitope Taxonomy Database (IEDB)
• AI Engines For more Details: Perplexity  Kagi Labs  You 

More Information

Statistics

NCBI

Data Punk

End Products Produced

Lab Reporting

Different labs use different software to read the sample. See this post for more details.
One lab may say you have none, another may say you have a lot! - This may be solely due to the software they are using to estimate.
We deem lab specific values using values from the KM method for each specific lab to be the most reliable.

Desired Levels Suggestions for Penicillium digitatum

• Lab Low and High are calculated using the formula that most labs use: Mean - 1.95 Standard Deviation to Mean + 1.95 Standard Deviation

These are values that are computed from lab specific samples and are in percentage

Lab	Frequency	Average	Median	Minimum	Maximum	Std.Dev.	Skew	25 - 75 Percentile	5 - 95 Percentile	Lab Ranges	Box-Plot-Whiskers	Harmonic Mean	Geometric Mean	Obs.

External Reference Ranges for Penicillium digitatum

Penicillium digitatum (NCBI 36651) per million

Source of Ranges	Low Boundary	High Boundary	Low Boundary %age	High Boundary %age

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Data Contradictions — Limits of Certainity

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General Substance	Specific Substance	Effect
Flavonoids, Polyphenols etc	2-Methyl-5-(1-methylethyl)phenol {Carvacrol}	2 Studies recorded. The consensus is Decreases👶📓, Click for details.
Food (excluding seasonings)	blueberry	1 Studies recorded. The consensus is Decreases📓, Click for details.
Food (excluding seasonings)	Cuminum cyminum {Cumin}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Food (excluding seasonings)	Honey {Honey }	1 Studies recorded. The consensus is Decreases📓, Click for details.
Food (excluding seasonings)	Morus {Mulberry }	1 Studies recorded. The consensus is Decreases📓, Click for details.
Food (excluding seasonings)	Prunus dulcis {Almonds}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Food (excluding seasonings)	Rheum × hybridum {Rhubarb}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Food (excluding seasonings)	Ribes nigrum {black currant}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Food (excluding seasonings)	Rubus {Raspberries}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Food (excluding seasonings)	Vaccinium myrtillus {Bilberry}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Food (excluding seasonings)	Vaccinium vitis-idaea {lingonberries}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Herb or Spice	Cinnamomum zeylanicum {Ceylon Cinnamon}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Herb or Spice	Cymbopogon citratus {Lemongrass}	2 Studies recorded. The consensus is Decreases📓, Click for details.
Herb or Spice	Lavandula angustifolia {lavender}	2 Studies recorded. The consensus is Decreases👶📓, Click for details.
Herb or Spice	Metha family {Mint}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Herb or Spice	Moringa Oleifera	1 Studies recorded. The consensus is Decreases👶, Click for details.
Herb or Spice	Nigella sativa {black cumin}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Herb or Spice	Olea europaea {Olive leaf}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Herb or Spice	origanum vulgare {oregano}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Herb or Spice	syzygium aromaticum {clove}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Herb or Spice	Thymus vulgaris {thyme}	2 Studies recorded. The consensus is Decreases👶📓, Click for details.
Herb or Spice	Zingiber officinale Roscoe {ginger}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Miscellaneous, food additives, and other odd items	N-(phosphonomethyl)glycine {glyphosate}	1 Studies recorded. The consensus is Increases📓, Click for details.
Not Classified	Mycotoxins {Home Dampness}	1 Studies recorded. The consensus is Increases📓, Click for details.
Prebiotics and similar	chitosan oligomers {chitooligosaccharides}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Probiotics	Debaryomyces hansenii (yeast)	1 Studies recorded. The consensus is Decreases📓, Click for details.
Sugar and similar	ß-(1?4)-linked D-glucosamine and N-acetyl-D-glucosamine {Chitosan}	1 Studies recorded. The consensus is Decreases📓, Click for details.

Foods Containing the Penicillium digitatum bacteria

Data comes from FoodMicrobionet. For the meaning of weight, see that site. The bacteria does not need to be alive to have an effect.

Firm - ripened cheeses Pasteurised Goat Weight: 70.57 Hard cheese (Cheddar, Emmental type) Unpasteurised Cow, rind Weight: 35.36 Hard cheese (Cheddar, Emmental type) Pasteurised Goat Weight: 28.75 Soft - ripened cheese Pasteurised Cow Weight: 10.6 Hard cheese (Cheddar, Emmental type) Pasteurised Cow Weight: 8.641 Firm - ripened cheeses Pasteurised Cow Weight: 6.056 Firm - ripened cheeses Pasteurised Sheep Weight: 2.786 Soft - ripened cheese Pasteurised Goat Weight: 2.244 Soft - ripened cheese Unpasteurised Cow Weight: 2.234 Soft - ripened cheese Pasteurised Sheep Weight: 1.934 Hard cheese (Cheddar, Emmental type) Pasteurised Sheep, rind Weight: 1.159 Hard cheese (Cheddar, Emmental type) Unpasteurised Cow Weight: 1.044 Hard cheese (Cheddar, Emmental type) Unpasteurised Goat Weight: 0.2364 Firm - ripened cheeses Unpasteurised Cow Weight: 0.1756 Swiss type cheese Weight: 0.1054