John I. Pitt, Ailsa D. Hocking

Fungi and Food Spoilage (eBook, PDF)

• Format: PDF

Produktbeschreibung

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.

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Produktdetails

• Verlag: Springer New York
• Seitenzahl: 520
• Erscheinungstermin: 25. Juli 2009
• Englisch
• ISBN-13: 9780387922072
• Artikelnr.: 37289119

Autorenporträt

¿           Dr John I. Pitt was employed by CSIRO Food (under various names) from 1954 to 2018, commencing as a Technical Assistant, rising to Chief Research Scientist n 1992 and then, after official retirement in 2002, continuing to work as an Honorary Fellow. His prime interest was fungi in foods, where he contributed in three areas: media and methods in food mycology; species of foodborne fungi, their sources, physiological properties and ecology; and their production of mycotoxins. He was elected to Fellowship of the International Mycological Association, and Life Membership the Mycological Society of America, the British Mycological Society and the Australian Society for Microbiology. He is currently employed (part time) by Microbial Screening Technologies, a biodiscovery company. ¿           Dr Ailsa D. Hocking joined Dr Pitt at CSIRO Food in 1974: they worked there together for more than 40 years. Dr Hocking rose toSenior Principal Research Scientist before she officially retired in 2015, then continued to work as an Honorary Fellow until she finally retired this year. Her principal research work was in the study of  foodborne fungi, particularly their physiology and ecology, and also media and methods for their isolation.  She also spent many years liaising with the Australian food industry over many and varied food related industrial problems. She served as the mycological Editor of International Journal of Food Microbiology for a number of years.

Inhaltsangabe

Ch-01 : Introduction.- Ch-2. Ecology of Fungal Food Spoilage.- Ch 3. Naming and Classifying Fungi.- Ch-4 Methods for Enumeration, Isolation and Identification.- Ch-5 Primary Keys and Miscellaneous Fungi.- Ch 6- Zygomycetes.- Ch 7 Penicillium and Talaromyces.- Ch 8 Aspergillus and Related Teleomorphs .- Ch 9 Xerophiles .- Ch 10 - Yeasts.- Ch 11: Fresh and Perishable Foods.- Ch 12- Spoilage of Stored, Processed and Preserved Foods.- Ch 13: Mycotoxins.

Rezensionen

"This is a must-have for all who deal with spoilage issues involving moulds ... . The book will, however, remain as a treasured testimony to the work of a most remarkable man who devoted most of his life to improving our understanding of food spoilage issues involving fungi, and particularly the characterization of the species involved." (IMA Fungus, Issue 2, February 5, 2024)