Fungi and Food Spoilage

  • J. I. Pitt
  • A. D. Hocking

Table of contents

  1. Front Matter
    Pages i-xii
  2. J. I. Pitt, A. D. Hocking
    Pages 1-2
  3. J. I. Pitt, A. D. Hocking
    Pages 3-12
  4. J. I. Pitt, A. D. Hocking
    Pages 13-20
  5. J. I. Pitt, A. D. Hocking
    Pages 21-57
  6. J. I. Pitt, A. D. Hocking
    Pages 59-171
  7. J. I. Pitt, A. D. Hocking
    Pages 173-201
  8. J. I. Pitt, A. D. Hocking
    Pages 203-338
  9. J. I. Pitt, A. D. Hocking
    Pages 339-416
  10. J. I. Pitt, A. D. Hocking
    Pages 417-437
  11. J. I. Pitt, A. D. Hocking
    Pages 439-468
  12. J. I. Pitt, A. D. Hocking
    Pages 469-487
  13. J. I. Pitt, A. D. Hocking
    Pages 489-507
  14. Back Matter
    Pages 509-593

About this book

Introduction

This book is designed as a laboratory guide for the food microbiologist, to assist in the isolation and identification of common food-borne fungi. We emphasise the fungi which cause food spoilage, but also devote space to the fungi commonly encountered in foods at harvest, and in the food factory. As far as possible, we have kept the text simple, although the need for clarity in the descriptions has necessitated the use of some specialised mycological terms. The identification keys have been designed for use by microbiologists with little or no prior knowledge of mycology. For identification to genus level, they are based primarily on the cultural and physiological characteristics of fungi grown under a standardised set of conditions. The microscopic features of the various fungi become more important when identifying isolates at the species level. Nearly all of the species treated have been illustrated with colony photographs, together with photomicrographs or line drawings. The photomicrographs were taken using a Zeiss WL microscope fitted with Nomarski interference contrast optics. We are indebted to Mr W. Rushton and Ms L. Burton, who printed the many hundreds of photographs used to make up the figures in this book. We also wish to express out appreciation to Dr D.L. Hawksworth, Dr A.H.S.

Keywords

Aspergillus ecology food food quality fungi physiology toxin

Authors and affiliations

  • J. I. Pitt
    • 1
  • A. D. Hocking
    • 1
  1. 1.CSIRO Division of Food Science and TechnologyNorth RydeAustralia

Bibliographic information

  • DOI https://doi.org/10.1007/978-1-4615-6391-4
  • Copyright Information J.I. Pitt and A.D. Hocking 1997
  • Publisher Name Springer, Boston, MA
  • eBook Packages Springer Book Archive
  • Print ISBN 978-1-4613-7936-2
  • Online ISBN 978-1-4615-6391-4
  • About this book