Fungi and Food Spoilage

  • John I. Pitt
  • Ailsa D. Hocking

Table of contents

  1. Front Matter
    Pages i-xv
  2. John I. Pitt, Ailsa D. Hocking
    Pages 1-2
  3. John I. Pitt, Ailsa D. Hocking
    Pages 3-9
  4. John I. Pitt, Ailsa D. Hocking
    Pages 11-17
  5. John I. Pitt, Ailsa D. Hocking
    Pages 19-52
  6. John I. Pitt, Ailsa D. Hocking
    Pages 53-143
  7. John I.Pitt, Ailsa D. Hocking
    Pages 145-168
  8. John I. Pitt, Ailsa D. Hocking
    Pages 169-273
  9. John I. Pitt, Ailsa D. Hocking
    Pages 275-337
  10. John I. Pitt, Ailsa D. Hocking
    Pages 339-355
  11. John I.Pitt, Ailsa D. Hocking
    Pages 357-382
  12. John I. Pitt, Ailsa D. Hocking
    Pages 383-400
  13. John I. Pitt, Ailsa D. Hocking
    Pages 401-421
  14. Back Matter
    Pages 423-519

About this book

Introduction

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.

Keywords

Aspergillus Zygomycetes ecology food fungi physiology toxin

Authors and affiliations

  • John I. Pitt
    • 1
  • Ailsa D. Hocking
    • 2
  1. 1.Div. Food ProcessingCSIRONorth RydeAustralia
  2. 2.Div. Food ResearchCSIRONorth RydeAustralia

Bibliographic information

  • DOI https://doi.org/10.1007/978-0-387-92207-2
  • Copyright Information Springer-Verlag US 2009
  • Publisher Name Springer, Boston, MA
  • eBook Packages Chemistry and Materials Science
  • Print ISBN 978-0-387-92206-5
  • Online ISBN 978-0-387-92207-2
  • About this book