Authors:
- The foremost book on foodborne fungi
- The most cited book on food borne fungi
- A unique overview of the role of fungi in foods as it affects human life
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Table of contents (13 chapters)
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Front Matter
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Back Matter
About this book
The Fourth Edition incorporates major differences from the Third: multiple changes in nomenclature due to changes in the International Code of Nomenclature for algae, fungi and plants; many taxonomic changes due to improvements in, and more widespread application of, molecular methods in taxonomy; the introduction of colour colony photographs where appropriate; and a new chapter on mycotoxins.
The introductory chapters of the book deal with the ecology of food spoilage, and provide an overview of how food processing, packaging and storage parameters influence fungal growth. A subsequent chapter overviews the fundamentals of naming and classifying fungi. Morphological methods and media suitable for low cost and effective isolation, enumeration and identification of foodborne fungi are provided, together with many more specialised media and techniques.
The major part of the book provides keys, descriptions and illustrations of all yeasts and filamentous fungi commonly encountered in foods. Other known characteristics of the species, including physiology and ecology are included. Chapters on the types and species of fungi likely to be found in fresh, harvested and variously processed foods are followed by a new chapter on mycotoxins, both major and minor, their sources, both fungal and food, and their implications for human health.
The broad and practical nature of the coverage will appeal to microbiologists, mycologists and biotechnologists in the food industry, as well scientists in academic, research and public health institutions.
Drs Pitt and Hocking worked for CSIRO Food for more than 100 years combined. Both are now retired from CSIRO: Dr Pitt continues to work part time with Microbial Screening Technologies, a biodiscovery company.
Authors and Affiliations
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Microbial Screening Technologies, Smithfield, Australia
John I. Pitt
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CSIRO Agriculture and Food, North Ryde, Australia
Ailsa D. Hocking
About the authors
• 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.
Bibliographic Information
Book Title: Fungi and Food Spoilage
Authors: John I. Pitt, Ailsa D. Hocking
DOI: https://doi.org/10.1007/978-3-030-85640-3
Publisher: Springer Cham
eBook Packages: Biomedical and Life Sciences, Biomedical and Life Sciences (R0)
Copyright Information: Springer Nature Switzerland AG 2022
Hardcover ISBN: 978-3-030-85638-0Published: 03 September 2022
eBook ISBN: 978-3-030-85640-3Published: 02 September 2022
Edition Number: 4
Number of Pages: XXI, 645
Number of Illustrations: 76 b/w illustrations, 110 illustrations in colour
Topics: Food Science, Mycology, Pharmacology/Toxicology, Ecology