Fungi and Food Spoilage

• Main Authors: Pitt, John I. (Author), Hocking, Ailsa D. (Author)
• Corporate Author: SpringerLink (Online service)
• Format: Electronic eBook
• Language: English
• Published: Boston, MA : Springer US, 2009.
• Subjects: Chemistry.; Food > Biotechnology.; Organic chemistry.; Food Science.; Organic Chemistry.

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 foo...

Table of Contents:

• The Ecology of Fungal Food Spoilage
• Naming and Classifying Fungi
• Methods for Isolation, Enumeration and Identification
• Primary Keys and Miscellaneous Fungi
• Zygomycetes
• Penicillium and Related Genera
• Aspergillus and Related Teleomorphs
• Xerophiles
• Yeasts
• Fresh and Perishable Foods
• Spoilage of Stored, Processed and Preserved Foods.