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This comprehensive book summarizes the general knowledge about toxigenic fungi and describes key molecular techniques that have been applied to foodborne fungal pathogens. The book deals specifically with foodborne mycotoxigenic fungi, from the standpoint of mycoses. It covers the 20 genera that contain human pathogenic and foodborne species, of which approximately 10 merit a separate chapter. The book contains separate chapter sections on 10 genera that contain mycotoxin producing species. It also examines yeast genera, which contain species that are pathogenic to humans and also contain food associated species.
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