Unacceptable Levels of Fungi

  • P. R. Mislivec
  • J. I. Pitt
  • R. R. Davenport
  • T. Deák
  • O. Reichart
Part of the NATO ASI Series book series (NSSA, volume 122)


The significance of fungal populations and the setting of unacceptable levels in foods are vexed questions. Unlike bacterial counts, fungal counts may be greatly influenced by contamination with dust or extraneous matter, or degree of sporulation and fragmentation of mycelia, and may not relate directly to actual fungal growth. Nevertheless, food manufacturers are constantly seeking advice on the significance of fungal populations and on the desirability or feasibility of establishing standards for unacceptable counts in foods.


Fruit Juice Apple Juice Sorbic Acid Unacceptable Level Mycotoxin Contamination 
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Copyright information

© Plenum Press, New York 1986

Authors and Affiliations

  • P. R. Mislivec
  • J. I. Pitt
  • R. R. Davenport
  • T. Deák
  • O. Reichart

There are no affiliations available

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