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Food and Crop Spoilage on Storage

  • Chapter
Agricultural Applications

Part of the book series: The Mycota ((MYCOTA,volume 11))

Abstract

As all places where organisms develop, the food product can be regarded as an ecological resource. When fungi colonise such environments, spoilage of food and crops is the result. The interactions between spoilage of food and fungi have been described by Pitt and Hocking (1997) and Samson et al. (2001). Prior to spoilage the fungi can be present on or inside the crop in low numbers or as survival structures. Spoilage fungi are also introduced to an empty habitat when the food is treated by pasteurisation treatments. Food products include two main groups, namely the living crop and the processed food. Colonisation of food products, therefore, is very diverse. This chapter will evaluate different fungal-food relationships. At first, the relationship between the living crop and fungi will be illustrated. Then the association of fungi with different types of processed food will be described.

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  1. Jan Dijksterhuis

    Present address: Centraalbureau voor Schimmelcultures (CBS), Uppsalalaan 8, 3584 CT, Utrecht, The Netherlands

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  1. Wageningen Centre for Food Sciences (WCFS), P.O. Box 557, 6700 AN, Wageningen, The Netherlands

    Jan Dijksterhuis

  2. Agrotechnological Research Institute (ATO), P.O. Box 17, 6700 AA, Wageningen, The Netherlands

    Jan Dijksterhuis

  3. Centraalbureau voor Schimmelcultures (CBS), Uppsalalaan 8, 3584 CT, Utrecht, The Netherlands

    Robert A. Samson

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  1. Botanisches Institut Abteilung Botanische Genetik und Molekularbiologie, Christian-Albrechts-Universität zu Kiel, Olshausenstr. 40, 24098, Kiel, Germany

    Frank Kempken

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Dijksterhuis, J., Samson, R.A. (2002). Food and Crop Spoilage on Storage. In: Kempken, F. (eds) Agricultural Applications. The Mycota, vol 11. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-662-03059-2_3

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  • DOI: https://doi.org/10.1007/978-3-662-03059-2_3

  • Publisher Name: Springer, Berlin, Heidelberg

  • Print ISBN: 978-3-642-07650-3

  • Online ISBN: 978-3-662-03059-2

  • eBook Packages: Springer Book Archive

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