Fungi and food spoilage

著者

書誌事項

Fungi and food spoilage

John I. Pitt, Ailsa D. Hocking

Springer, c2022

4th ed

  • : [hbk.]

大学図書館所蔵 件 / 全2件

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注記

Previous ed.: c2009

Includes bibliographical references (p. 617-622) and index

内容説明・目次

内容説明

The first three editions of Fungi and Food Spoilage established, then consolidated, a reputation as the leading book on foodborne fungi. It details media and methods for isolation and identification, descriptions of species, and information on their physiology, ecology and mycotoxin formation. It is an invaluable reference for food microbiologists investigating fungal food spoilage problems, both in field crops and processed foods, and the likelihood of mycotoxin production in either. 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.

目次

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 & van der Walt 5.20 Genus Lasiodiplodia Ellis & Everh. 5.21 Genus Monascus Tiegh. 5.22 Genus Moniliella Stolk & Dakin 5.23 Genus Neocosmospora E.F. Sm. 5.24 Genus Neurospora Shear & B.O. Dodge 5.25 Genus Nigrospora Zimm. 5.26 Genus Pestalotiopsis Steyeart 5.27 Genus Purpureocillium Luangsa-ard et al. 5.28 Genus Pyrenophora Fr. 5.29 Genus Scopulariopsis Bainier 5.30 Genus Stemphylium Wallr. 5.31 Genus Trichoconiella B.L. Jain 5.32 Genus Trichoderma Pers. 5.33 Genus Trichothecium Link 6. Zygomycetes 6.1 Genus Cunninghamella Matr. 6.2 Genus Lichtheimia Vuill. 6.3 Genus Mucor P. Micheli ex L. 6.4 Genus Rhizomucor Lucet & Costantin 6.5 Genus Rhizopus Ehrenb. 6.6 Genus Syncephalastrum J. Schroet. 6.7 Genus Thamnidium Link 7. Penicillium and Talaromyces 7.1 Distinguishing Penicillium from Talaromyces 7.2 Genus Penicillium Link 7.3 Penicillium subgenus Aspergilloides Dierckx 7.4 Penicillium subgenus Furcatum Pitt 7.5 Penicillium subgenus Penicillium 7.6 Genus Talaromyces C.R. Benj. 8. Aspergillus and Related Teleomorphs 8.1 Genus Emericella Berk. 8.2 Genus Neosartorya Malloch & Cain 8.3 Aspergillus subgenus Aspergillus P. Micheli ex Haller 8.4 Aspergillus subgenus Circumdati Gams et al. 9. Xerophiles 9.1 Genus Bettsia Skou 9.2 Genera Eremascus Eidam and Skoua Wynns 9.3 Genus Phialosimplex Sigler et al. 9.4 Genus Polypaecilum G. Sm. 9.5 Genus Wallemia Johan-Olsen 9.6 Genus Xerochrysium Pitt 9.7 Genus Xeromyces L.R. Fraser 10 Yeasts 11 Fresh and Perishable Foods 11.1 Spoilage of living, fresh foods 11.2 Fruits 11.2.1 Citrus fruits 11.2.2 Pome fruits 11.2.3 Stone fruits 11.2.4 Tomatoes and other solanaceous fruit 11.2.5 Melons and other cucurbits 11.2.6 Grapes 11.2.7 Berries 11.2.8 Figs 11.2.9 Tropical fruit 11.3 Vegetables 11.3.1 Peas 11.3.2 Beans 11.3.3 Onions and garlic 11.3.4 Potatoes 11.3.5 Roots and tubers 11.3.6 Yams 11.3.7 Cassava 11.3.8 Leafy and other green vegetables 11.4 Dairy foods 11.5 Meats 11.6 Cereals, nuts and oilseeds 11.6.1. Wheat, barley and oats 11.6.2 Rice 11.6.3 Maize 11.6.4 Soybeans and mung beans 11.6.5 Other beans and pulses 11.6.6 Sunflower seed 11.6.7 Sorghum 11.6.8 Peanuts 11.6.9 Cashews and brazil nuts 11.6.10 Almonds, walnuts, hazelnuts and pecans 11.6.11 Pistachios 11.6.12 Copra 12 Spoilage of Stored, Processed and Preserved Foods 12.1 Low water activity foods: dried foods 12.1.1 Cereals 12.1.2 Flour 12.1.3 Pasta 12.1.4 Bakery products 12.1.5 Maize 12.1.6 Soybeans, mung beans, other beans, seeds and chickpeas 12.1.7 Nuts: general considerations 12.1.8 Peanuts 12.1.9 Hazelnuts, walnuts, pecans and almonds 12.1.10 Pistachio nuts 12.1.11 Brazil nuts 12.1.12 Other nuts 12.1.13 Coconut 12.1.14 Spices 12.1.15 Coffee beans 12.1.16 Cocoa beans 12.1.17 Dried meat 12.2 Low water activity foods: concentrated foods 12.2.1 Jams 12.2.2 Dried fruit 12.2.3 Fruit cakes 12.2.4 Confectionery 12.2.5 Fruit concentrates 12.2.6 Honey and syrups 12.3 Low water activity foods: salt foods 12.4 Intermediate moisture foods: processed meats 12.5 Heat processed acid foods 12.6 Preserved foods 12.7 Cheese 13 Mycotoxins 13.1 Background 13.2 Categorising mycotoxins 13.3 Aflatoxins 13.3.1 History 13.3.2 Chemical characteristics 13.3.3 Hazard identification 13.3.4 Exposure assessment 13.3.5 Risk characterisation 13.3.6 Chemical analysis 13.3.7 Levels in foods 13.3.8 Management of aflatoxins in foods 13.4 Ochratoxin A 13.4.1 History 13.4.2 Chemical characteristics 13.4.3 Hazard identification 13.4.4 Exposure assessment 13.4.5 Risk characterisation 13.4.6 Chemical analysis 13.4.7 Levels in foods 13.4.8 Management of ochratoxin A in foods 13.5 Fumonisins 13.5.1 History 13.5.2 Chemical characteristics 13.5.3 Hazard identification 13.5.4 Exposure assessment 13.5.5 Risk characterisation 13.5.6 Chemical analysis 13.5.7 Levels in foods 13.5.8 Management of fumonisins in foods 13.6 Deoxynivalenol and nivalenol 13.6.1 History 13.6.2 Chemical characteristics 13.6.3 Hazard identification 13.6.4 Exposure assessment 13.6.5 Risk characterisation 13.6.6 Chemical analysis 13.6.7 Levels in foods 13.6.8 Management of trichothecenes in foods 13.7 Zearalenone 13.7.1 History 13.7.2 Chemical characteristics 13.7.3 Hazard identification 13.7.4 Exposure assessment 13.7.5 Risk characterisation 13.7.6 Chemical analysis 13.7.7 Management of zearalenone in foods 13.8 Patulin 13.8.1 History 13.8.2 Chemical characterisation 13.8.3 Hazard identification 13.8.4 Exposure assessment and risk characterisation 13.8.5 Chemical analysis 13.8.6 Management of patulin in foods 13.9 Minor mycotoxins 13.9.1 Field toxins 13.9.2 Toxins in grains and processed foods Media Appendix Glossary References Taxonomic Noveties

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