Fungi and Food Spoilage (Hardcover)

Fungi and Food Spoilage By John I. Pitt, Ailsa D. Hocking Cover Image

Fungi and Food Spoilage (Hardcover)


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Preface - earlier prefaces your call].

1. Introduction

2. Ecology of Fungal Food Spoilage

2.1 Water activity

2.2 Hydrogen ion concentration

2.3 Temperature

2.4 Gas tension

2.5 Consistency

2.6 Nutrient status

2.7 Specific solute effects

2.8 Preservatives

2.9 Conclusions: food preservation

3. Naming and Classifying Fungi

3.1 Taxonomy and nomenclature: systematics

3.2 Hierarchical naming

3.3 Zygomycota

3.4 Ascomycota

3.5 Basidiomycota

3.6 One name - one fungus

3.7 Practical classification of fungi

4. Methods for Enumeration, Isolation and Identification

4.1 Sampling

4.2 Enumeration techniques

4.2.1 Direct plating

4.2.2 Dilution plating

4.2.3 Incubation conditions

4.3 Sampling surfaces

4.4 Air Sampling

4.5 Isolation techniques

4.5.1 Yeasts

4.5.2 Filamentous fungi

4.5.3 Slants

4.6 Choosing a suitable medium

4.6.1 General purpose enumeration media

4.6.2 Selective isolation media

4.6.3 Techniques for yeasts

4.6.4 Techniques for heat resistant fungi

4.6.5 Other plating techniques

4.7 Estimation of fungal biomass by chemical methods

4.7.1 Chitin

4.7.2 Ergosterol

4.8 Other methods for detecting or measuring fungal growth

4.8.1 Impedimetry and conductimetry

4.8.2 Fungal volatiles

4.8.3 Immunological techniques

4.9 Identification media and methods

4.9.1 Standard methodology

4.9.2 Plating regimen

4.9.3 Inoculation

4.9.4 Additional media and methods

4.9.5 Identification of Fusarium species

4.9.6 Yeasts

4.9.7 Molecular methods

4.10 Examination of cultures

4.10.1 Colony diameters

4.10.2 Colony characters

4.10.3 Preparation of wet mounts for microscopy

4.10.4 Staining

4.10.5 Microscopes and microscopy

4.11 Preservation of fungi

4.11.1 Lyophilisation

4.11.2 Other storage techniques

4.12 Housekeeping in the mycological laboratory

4.12.1 Culture mites

4.12.2 Problem fungi

4.12.3 Pathogens and laboratory safety

5. Primary Keys and Miscellaneous Fungi

5.1 The general key

5.1.1 Notes on the general key

5.2 Miscellaneous fungi

5.3 Genus Acremonium Link

5.4 Genus Alternaria Nees

5.5 Genus Arthrinium Kunze

5.6 Genus Aureobasidium Viala & G. Boyer

5.7 Genus Bipolaris Shoemaker

5.8 Genus Botrytis P. Micheli: Fr.

5.9 Genus Byssochlamys Westling

5.10 Genus Chaetomium Kunze and related genera

5.11 Genus Cladosporium Link

5.12 Genus Colletotrichum Corda

5.13 Genus Curvularia Boedijn

5.14 Genus Endomyces Reess

5.15 Genus Epicoccum Link

5.16 Genus Fusarium Link

5.17 Genus Galactomyces (E.E. Butler & L.J. Peterson) Redhead & Malloch

5.18 Genus Geosmithia Pitt

5.19 Genus Hyphopichia Arx &

- 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 to Senior 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.
Product Details ISBN: 9783030856380
ISBN-10: 3030856380
Publisher: Springer
Publication Date: September 3rd, 2022
Pages: 645
Language: English