you guys are amazing. i think you will fnd the information here
http://www.inchem.org/documents/kemi/kemi/ah2006_21.pdf
beneficial.
also, have you adjusted your maps to allow for the time that it takes for symptoms t occur after the insult has happened (perhaps 2 years)?
here is an excerpt from the above , very indepth document.
"
Fungal spore levels can be much higher at workplaces where the presence of
fungi is related to production and the contribution from natural outdoor levels is
usually negligible. Fungi are used in the food industry, e.g. for production of dairy
products, alcoholic beverages, bread, and soy sauce, in the biotechnological industry
for production of citric acid, antibiotics, and enzymes, and for composting
of plant debris and the organic fraction of domestic waste. Fungi can also be
produced as an end-product, e.g. baker’s yeast and mushrooms. Exposure levels
often exceed 10
6 spores/m3 and can be as high as 1010 spores/m3; reviews by Lacey
and Crook, and Malmberg (116, 128). The highest levels occur when fungi colonise
organic materials unintentionally. These conditions are usually avoided
because fungal contamination may lead to economical losses. Exposure levels
in general are therefore much lower. Consequently, exposure levels may show
high variability in industries such as agriculture and sawmills (Table 5-6).
The numbers of people employed in work environments with potential fungal
exposure in the Nordic countries are listed in Table 2. Important fungal and
actinomycete genera in these work environments are shown in Table 3."
thank you for your hard work
michael