Modern methods in food mycology
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書誌事項
Modern methods in food mycology
（Developments in food science, 31）
Elsevier, 1992
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Includes bibliographical references and index
内容説明・目次
内容説明
The main thrust of this book is on development of better testing methods for the detection and enumeration of fungi in foods. The final goal is to standardise methods, with resulting improvements in communications, interpretation of results between laboratories and improved facilitation of international commerce. The work comprises nine collaborative studies and 40 individual articles. It finds its origin in a workshop that was held in the Netherlands, where recommendations for methods to be adopted were prepared and agreed on.
These are sumarised at the end of this book, together with a section on the mycological methods and media considered, with current knowledge, to be the most satisfactory available. Anyone dealing with the problems of fungi in foods will find this book a valuable practical aid. The contents of the book is provided in detail hereunder.
目次
List of Contributors. Preface.Introduction Introduction and summary of
the First International Workshop on Standardisation of Methods for the
Mycological Examination of Foods (A.D. Hocking, J.I. Pitt). Methods For
Enumeration of Fungi In Foods Methodology for routine mycological
examination of food - a collaborative study (A.D. King). Evaluation of the
Petrifilm(TM) Yeast and Mold plate for enumeration of fungi in foods (L.R.
Beuchat et al.). Comparison of pour and spread
plating for enumeration of fungi in foods (L.R. Beuchat et al.). Media for enumerating spoilage yeasts - a collaborative
study (T. Deak). Comparison of yeast identification methods (A.D. King,
T. Toroek). Experiences with, and further improvement to, the Deak
and Beuchat simplified identification scheme for food-borne yeasts (T.
Deak). Spoilage yeasts of unusual sorbate resistance (T. Deak et al.). Comparitive study of WL
Nutrient agar with DRBC and OGY for yeast enumeration in foods (S. Andrews).
Collaborative study to compare fungal counts in flour samples (D.A.L. Seiler).
Monitoring mycological media (D.A.L. Seiler). Report on a collaborative study
on the effect of presoaking and mixing time on the recovery of fungi from
foods (D.A.L. Seiler). Collaborative study of media and methods for
enumerating heat stressed fungi in wheat flour (L.R. Beuchat, R.E. Brackett).
Influence of method of sterilisation and solute in the recovery medium on
enumeration of heat stressed Zygosaccharmoyces rouxii (D.A. Golden, L.R.
Beuchat). Specifications for fungi in Australian foods (S. Andrews).
Specifications for yeasts in Austrailian beer, wine and fruit juice products
(S. Andrews). Methods For Xerophilic Fungi Collaborative study on media
for enumeration of xerophilic fungi (A.D. Hocking). Observations on the effect
of recovery conditions on colony formation by Wallemia sebi and
Chrysosporium farinicola (L.R. Beuchat). Mycology and spoilage of hazelnuts
(J.L. Kinderlerer, M. Phillips-Jones). Mould counts and mycoflora in samples
of spices as influenced by medium and plating technique (K. Akerstrand).
Evaluation of the mycological quality of dried and intermediate moisture
fruits (J.E.L. Corry, K. Regan, J.B. Head). Heat Resistant Fungi
Influence of pretreatment of raspberry pulp on the detection of heat resistant
moulds (R.A. Samson, E.S. van Reenen-Hoekstra, B.J. Hartog). Differentiation
of food-borne taxa of Neosartorya (P.V. Nielsen, R.A. Samson). Activation
and germination of Neosartorya ascospores (D.F. Splittstoesser, J.J.
Churey). Comparison of Neosartorya fischeri varietes based on protein
profiles and immunoactivities (H. Girardin. J.P. Latge). Factors
contributing to variations in D values obtained for ascospores of Neosartorya
fischeri (D.E. Conner). Immunological Detection of Fungi in Foods
Development of a technique for the immunological detection of fungi (H.J.
Kamphuis, S. Notermans). Detection of fungi in foods by latex agglutination:
a collaborative study (S. Notermans, H.J. Kamphuis). Characteristics of a
latex agglutination test based on monoclonal antibodies for the detection of
fungal antigens in foods (D. Stynen et al.). Immunological detection of Mucorales species in foods (G.A. de
Ruiter et al.). Evaluation
of an immunological mould latex detection test: a collaborative study (H.
Karman, R.A. Samson). Immunoagglutination assay for rapid detection of
Asperigillus and Penicillium contamination in food (N. Braendlin, L. Cox).
Comparison of two commercial kits to detect moulds by latex agglutination (M.
van der Horst, R.A. Samson, H. Karman). Towards the immunological detection
of field and storage fungi (J.N. Banks et al.). Media And Methods For Mycotoxigenic Fungi
Collaborative study on media for detecting and enumerating toxigenic
Penicillium and Apergillus species (J.C. Frisvad et al.). Simple identification procedure for spoilage and
toxigenci mycoflora of foods (O. Filtenborg et al.). New selective media for the detection of toxigenic mycoflora of cereal
products, meat and chesse (J.C. Frisvad et al.). Improved methods for detection and identification of toxigenic Fusarium
species (U. Thrane et al.). Comparison of
several media and methods for detection and enumeration of toxigenic
Fusarium species (L.B. Bullerman, D.I. West). Evaluation of methods for
selective enumeration of Fusarium species in feedstuffs (D.E. Conner).
Collaborative study on media for the detection and differentiation of
Aspergillus flavus and A. parasiticus, and the detection of aflatoxin
production (J.I. Pitt). New And Alternative Techniques For Detecting Fungi
In Foods Rapid detection of heat resistant fungi in fruit juice by an
impedimetric method (P.V. Nielsen). Use of impedimetry to study the effect of
antifungal agents on fungal growth (M.O. Moss). Determination of volatile
compounds for the detection of moulds (P. Adamek et al.). Effect of concentration of copper in
growth media on conidiation in Aspergillus and Penicillium (A.D. King et al.). Influence of medium on grain
mycoflora observed by direct plating (K. Akerstrand). Methods for detection
and identification of technologically important fungi in barley and malt (A.
Lillie, M. Jakobsen). Differentiation of Alternaria species isolated from
cereals on dichloran malt extract agar (S. Andrews). Recommendations
Recommendations from the closing session of SMMEF II (A.D. Hocking et al.). Recommended methods for examination of foods, 1992 (J.I. Pitt et al.). Appendix - Media. List of Participants. Index.
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