Fungi and Food Spoilage »

This is the third edition of the definitive work on fungi in foods covering identification, isolation, enumeration, taxonomy, physiology and mycotoxin formation. High quality halftones provide a book of great value to food microbiologists, mycologists, food scientists and technologists and all those involved in food quality and safety.

Booknews

New edition of a laboratory guide designed to assist the food microbiologist in the identification of common food-borne fungi, particularly those that cause spoilage. Most of the 1,900 plus references are illustrated with colony photographs, photomicrographs, or line drawings. The interaction of food and fungus is discussed in the context of spoilage and toxicity, and not food production and biotechnology. A prior knowledge of mycology is not required. Annotation c. by Book News, Inc., Portland, Or.

1 Introduction 1

2 The Ecology of Fungal Food Spoilage 3

3 Naming and Classifying Fungi 11

4 Methods for Isolation, Enumeration and Identification 19

5 Primary Keys and Miscellaneous Fungi 53

6 Zygomycetes 145

7 Penicillium and Related Genera 169

8 Aspergillus and Related Teleomorphs 275

9 XerophiIes 339

10 Yeasts 357

11 Fresh and Perishable Foods 383

12 Spoilage of Stored, Processed and Preserved Foods 401

Media Appendix 423

Glossary 427

References 431

Index 503