Fungi And Food Spoilage
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Fungi And Food Spoilage
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Author : John I. Pitt
language : en
Publisher: Springer Science & Business Media
Release Date : 2009-07-25
Fungi And Food Spoilage written by John I. Pitt and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-07-25 with Technology & Engineering categories.
In contrast to the second edition, the third edition of ‘‘Fungi and Food Spoilage’’ is evolutionary rather than revolutionary. The second edition was intended to cover almost all of the species likely to be encountered in mainstream food supplies, and only a few additional species have been included in this new edition. The third edition represents primarily an updating – of taxonomy, physiology, mycotoxin production and ecology. Changes in taxonomy reflect the impact that molecular methods have had on our understanding of classification but, it must be said, have not radically altered the overall picture. The improvements in the understanding of the physiology of food spoilage fungi have been relatively small, reflecting perhaps the lack of emphasis on physiology in modern mic- biological science. Much remains to be understood about the specificity of particular fungi for particular substrates, of the influence of water activity on the growth of many of the species treated, and even on such basic parameters as cardinal temperatures for growth and the influence of pH and preservatives. Since 1997, a great deal has been learnt about the specificity of mycotoxin production and in which commodities and products-specific mycotoxins are likely to occur. Changes in our understanding of the ecology of the included species are also in most cases evolutionary. A great number of papers have been published on the ecology of foodborne fungi in the past few years, but with few exceptions the basic ecology of the included species remains.
Fungi And Food Spoilage
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Author : John I. Pitt
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Fungi And Food Spoilage written by John I. Pitt and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Technology & Engineering categories.
This book is designed as a laboratory guide for the food microbiologist, to assist in the isolation and identification of common food-borne fungi. We emphasise the fungi which cause food spoilage, but also devote space to the fungi commonly encountered in foods at harvest, and in the food factory. As far as possible, we have kept the text simple, although the need for clarity in the descriptions has necessitated the use of some specialised mycological terms. The identification keys have been designed for use by microbiologists with little or no prior knowledge of mycology. For identification to genus level, they are based primarily on the cultural and physiological characteristics of fungi grown under a standardised set of conditions. The microscopic features of the various fungi become more important when identifying isolates at the species level. Nearly all of the species treated have been illustrated with colony photographs, together with photomicrographs or line drawings. The photomicrographs were taken using a Zeiss WL microscope fitted with Nomarski interference contrast optics. We are indebted to Mr W. Rushton and Ms L. Burton, who printed the many hundreds of photographs used to make up the figures in this book. We also wish to express out appreciation to Dr D.L. Hawksworth, Dr A.H.S.
Fungi And Food Spoilage
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Author : John I. Pitt
language : en
Publisher:
Release Date : 2009
Fungi And Food Spoilage written by John I. Pitt and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009 with Food categories.
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 a 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.
Fungi And Food Spoilage
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Author : John I. Pitt
language : en
Publisher:
Release Date : 2014-01-15
Fungi And Food Spoilage written by John I. Pitt and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-01-15 with categories.
Food Mycology
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Author : Jan Dijksterhuis
language : en
Publisher: CRC Press
Release Date : 2007-06-26
Food Mycology written by Jan Dijksterhuis and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-06-26 with Science categories.
For millennia, the presence of fungi in food has been both boon and bane to food stores. Fungi can spoil large quantities of food and produce dangerous toxins that threaten human health; however, fungal spoilage in certain foods can produce a unique, highly prized food source and there are some very effective fungal derived medicines. A thorough un
Handbook Of Food Spoilage Yeasts
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Author : Tibor Deak
language : en
Publisher: CRC Press
Release Date : 2007-11-16
Handbook Of Food Spoilage Yeasts written by Tibor Deak and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-11-16 with Technology & Engineering categories.
Far more than a simple update and revision, the Handbook of Food Spoilage Yeasts, Second Edition extends and restructures its scope and content to include important advances in the knowledge of microbial ecology, molecular biology, metabolic activity, and strategy for the prohibition and elimination of food borne yeasts. The author incorporates new
Use Of Fungi As Food
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Author : William D Gray
language : en
Publisher: CRC Press
Release Date : 2018-05-04
Use Of Fungi As Food written by William D Gray and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-05-04 with Science categories.
The present work is an attempt to bring together in some sort of organized form all such information that would link mycology (other than the involvement of fungi in food spoilage) to the food industry. It may be justly criticized for its brevity and, in some instances, will probably be criticized the philosophy expressed. For this the writer makes no apologies. In the first instance, the present discussion is by no means intended to be an exhaustive treatment of the subject. On the contrary, if it serves in some small measure to alert the student to the vast potential resident in fungi, its purpose will have been served.
Food Spoilage Microorganisms
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Author : Clive de W Blackburn
language : en
Publisher: Woodhead Publishing
Release Date : 2006-03-21
Food Spoilage Microorganisms written by Clive de W Blackburn and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006-03-21 with Technology & Engineering categories.
The control of microbiological spoilage requires an understanding of a number of factors including the knowledge of possible hazards, their likely occurrence in different products, their physiological properties and the availability and effectiveness of different preventative measures. Food spoilage microorganisms focuses on the control of microbial spoilage and provides an understanding necessary to do this.The first part of this essential new book looks at tools, techniques and methods for the detection and analysis of microbial food spoilage with chapters focussing on analytical methods, predictive modelling and stability and shelf life assessment. The second part tackles the management of microbial food spoilage with particular reference to some of the major food groups where the types of spoilage, the causative microorganisms and methods for control are considered by product type. The following three parts are then dedicated to yeasts, moulds and bacteria in turn, and look in more detail at the major organisms of significance for food spoilage. In each chapter the taxonomy, spoilage characteristics, growth, survival and death characteristics, methods for detection and control options are discussed.Food spoilage microorganisms takes an applied approach to the subject and is an indispensable guide both for the microbiologist and the non-specialist, particularly those whose role involves microbial quality in food processing operations. Looks at tools, techniques and methods for the detection and analysis of microbial food spoilage Discusses the management control of microbial food spoilage Looks in detail at yeasts, moulds and bacteria
Food And Beverage Mycology
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Author : Larry R. Beuchat
language : en
Publisher: Springer Science & Business Media
Release Date : 1987-08-31
Food And Beverage Mycology written by Larry R. Beuchat and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 1987-08-31 with Science categories.
This is a work on the role of fungi in processed and unprocessed foods. In addition to offering practical and applied information on fungi associated with food and beverages this second edition now covers poisonous mushrooms. Topics include water activity, specific commodities, fungi and metabolities as human dietary components, health hazards and mycotoxin producers, and mycotoxin and fungal contaminant detection.
Molecular Biology Of Food And Water Borne Mycotoxigenic And Mycotic Fungi
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Author : R. Russell M. Paterson
language : en
Publisher: CRC Press
Release Date : 2015-06-24
Molecular Biology Of Food And Water Borne Mycotoxigenic And Mycotic Fungi written by R. Russell M. Paterson and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-06-24 with Technology & Engineering categories.
A part of the Food Microbiology Series, Molecular Biology of Food and Water Borne Mycotoxigenic and Mycotic Fungi reveals similarities between fungi present in/on food and water and those that cause human fungal diseases. The book covers food borne mycotoxigenic fungi in depth and examines food borne fungi from the standpoint of mycoses (i.e. funga