Fungi and Food Spoilage

Description

The first and second editions of Fungi and Food Spoilage established a reputation as the foremost book on foodborne fungi. This completely revised and updated third edition is an invaluable reference for food microbiologists investigating fungal spoilage and sources of mycotoxin contamination in foods. The introductory chapters of the book deal with the ecology of food spoilage and give an overview of how food processing, packaging and storage affect fungal growth. Subsequent chapters cover the fundamentals of classifying and naming fungi and current methods for isolation and enumeration, including general and special purpose media, incubation conditions, etc. The major part of the book provides keys, descriptions and illustrations of all yeasts and moulds commonly encountered in foods. Characteristics of the species, including their ecology and potential for mycotoxin production, are also included. The broad and practical nature of the coverage will appeal to microbiologists, mycologists and biotechnologists in the food industry, academic, research and public health institutions. Dr John Pitt and Dr Ailsa Hocking are both Honorary Research Fellows at CSIRO Food Science Australia, North Ryde, NSW, Australia. Front Matter....Pages i-xv Introduction....Pages 1-2 The Ecology of Fungal Food Spoilage....Pages 3-9 Naming and Classifying Fungi....Pages 11-17 Methods for Isolation, Enumeration and Identification....Pages 19-52 Primary Keys and Miscellaneous Fungi....Pages 53-143 Zygomycetes....Pages 145-168 Penicillium and Related Genera....Pages 169-273 Aspergillus and Related Teleomorphs....Pages 275-337 Xerophiles....Pages 339-355 Yeasts....Pages 357-382 Fresh and Perishable Foods....Pages 383-400 Spoilage of Stored, Processed and Preserved Foods....Pages 401-421 Back Matter....Pages 423-519