My ignorance on this topic may well be a result of me being a
microbiologist and not an immunologist. But, I am very curious
why only yeasts and molds tend to be the only microorganisms
accused of causing a Type I hypersensitivity (ie asthma,
hayfever, food allergy) reaction. I have never heard of
bacterial organisms causing this effect even though they are
probably inhaled and definitely ingested just as much as yeasts
and molds. Does anybody have any idea about this or could you
point in the right direction to find the answer?
Thanks
Christopher D. Skory, Ph.D.
Research Microbiologist
National Center for Agricultural
Utilization Research, USDA-ARS
Fermentation Biochemistry Unit
Peoria, Illinois 61571-3902
E-mail: skorycd at ncaur1.ncaur.gov
