Advances in Food Mycology

1. Front Matter

   Pages i-xiv

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2. Understanding the fungi producing important mycotoxins

   1. Front Matter

      Pages 1-1

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   2. Important mycotoxins and the fungi which produce them

      • Jens C. Frisvad, Ulf Thrane, Robert A. Samson, John I. Pitt

      Pages 3-31

   3. Recommendations concerning the chronic problem of misidentification of mycotoxigenic fungi associated with foods and feeds

      • Jens C. Frisvad, Kristian F. Nielsen, Robert A. Samson

      Pages 33-46

3. Media and method development in food mycology

   1. Front Matter

      Pages 47-47

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   2. Comparison of hyphal length, ergosterol, mycelium dry weight, and colony diameter for quantifying growth of fungi from foods

      • Marta H. Taniwaki, John I. Pitt, Ailsa D. Hocking, Graham H. Fleet

      Pages 49-67

   3. Evaluation of molecular methods for the analysis of yeasts in foods and beverages

      • Ai Lin Beh, Graham H. Fleet, C. Prakitchaiwattana, Gillian M. Heard

      Pages 69-106

   4. Standardization of methods for detecting heat resistant fungi

      • Jos Houbraken, Robert A. Samson

      Pages 107-111

4. Physiology and ecology of mycotoxigenic fungi

   1. Front Matter

      Pages 113-113

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   2. Ecophysiology of fumonisin producers in Fusarium section Liseola

      • Vicente Sanchis, Sonia Marín, Naresh Magan, Antonio J. Ramos

      Pages 115-122

   3. Ecophysiology of Fusarium culmorum and mycotoxin production

      • Naresh Magan, Russell Hope, David Aldred

      Pages 123-136

   4. Food-borne fungi in fruit and cereals and their production of mycotoxins

      • Birgitte Andersen, Ulf Thrane

      Pages 137-152

   5. Black Aspergillus species in Australian vineyards: from soil to ochratoxin A in wine

      • Su-lin L. Leong, Ailsa D. Hocking, John I. Pitt, Benozir A. Kazi, Robert W. Emmett, Eileen S. Scott

      Pages 153-171

   6. Ochratoxin A producing fungi from Spanish vineyards

      • Marta Bau, M. Rosa Bragulat, M. Lourdes Abarca, Santiago Minguez, F. Javier Cabañes

      Pages 173-179

   7. Fungi producing ochratoxin in dried fruits

      • Beatriz T. Iamanaka, Marta H. Taniwaki, E. Vicente, Hilary C. Menezes

      Pages 181-188

   8. An update on ochratoxigenic fungi and ochratoxin A in coffee

      • Marta H. Taniwaki

      Pages 189-202

   9. Mycobiota, mycotoxigenic fungi, and citrinin production in black olives

      • Dilek Heperkan, Burçak E. Meriç, Gölçin Sismanoglu, Gözde Dalkiliç, Funda K. Güler

      Pages 203-210

   10. Byssochlamys: significance of heat resistance and mycotoxin production

       • Jos Houbraken, Robert A. Samson, Jens C. Frisvad

       Pages 211-224

   11. Effect of water activity and temperature on production of aflatoxin and cyclopiazonic acid by Aspergillus flavus in peanuts

       • Graciela Vaamonde, Andrea Patriarca, Virginia E. Fernández Pinto

       Pages 225-235

5. Control of fungi and mycotoxins in foods

   1. Front Matter

      Pages 237-237

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This book represents the Proceedings of the Fifth International Workshop on Food Mycology, which was held on the Danish island of Samsø from 15-19 October, 2003. This series of Workshops c- menced in Boston, USA, in July 1984, from which the proceedings were published as Methods for Mycological Examination of Food (edited by A. D. King et al. , published by Plenum Press, New York, 1986). The second Workshop was held in Baarn, the Netherlands, in August 1990, and the proceedings were published as Modern Methods in Food Mycology (edited by R. A. Samson et al. , and published by Elsevier, Amsterdam, 1992). The Third Workshop was held in Copenhagen, Denmark, in 1994 and the Fourth near Uppsala, Sweden, in 1998. The proceedings of those two workshops were p- lished as scientific papers in the International Journal of Food Microbiology. International Workshops on Food Mycology are held under the auspices of the International Commission on Food Mycology, a Commission under the Mycology Division of the International Union of Microbiological Societies. Details of this Commission are given in the final chapter of this book. This Fifth Workshop was organised by Ulf Thrane, Jens Frisvad, Per V. Nielsen and Birgitte Andersen from the Center for Microbial Biotechnology, Technical University of Denmark, Kgs. Lyngby, v vi Foreword Denmark.

• Aflatoxin
• Aspergillus
• Novel Food
• cereals
• ecology
• physiology
• toxin

"Ultimately, this user-favourable book gives a unified presentation of the case of food mycology and reflects some advanced knowledge with discriminative methods. Designed to be both a context sensitive and a research monograph, specialists will find some useful features and those who are involved in food mycology will achieve a fundamental understanding." 
- Berat Nursal Tosun, PhD, Hacettepe University, Department of Nutrition and Dietetics, Ankara, Turkey, International Journal of Food Science and Technology

• Food Science Australia, Australia

  A. D. Hocking, J. I. Pitt

• Department of Applied Research and Services, Centraalbureau voor Schimmelcultures, Netherlands

  Robert A. Samson

• Biocentrum-DTU, Technical University of Denmark, Denmark

  U. Thrane

Policies and ethics