Abstract
From the time when primitive man began to cultivate crops and store food, spoilage fungi have demanded their share. Fuzzes, powders and slimes of white, black, green, orange, red or brown have silently invaded – acidifying, fermenting, discolouring and disintegrating, rendering nutritious commodities unpalatable or unsafe. This chapter provides introductory material only.
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References
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Pitt, J.I., Hocking, A.D. (2022). Introduction. In: Fungi and Food Spoilage. Springer, Cham. https://doi.org/10.1007/978-3-030-85640-3_1
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DOI: https://doi.org/10.1007/978-3-030-85640-3_1
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