Pitt J., Hocking A. Fungi and Food Spoilage 4ed 2022

Textbook in PDF format

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 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.
Introduction
Ecology of Fungal Food Spoilage
Naming and Classifying Fungi
Methods for Enumeration, Isolation and Identification
Primary Keys and Miscellaneous Fungi
Zygomycetes
Penicillium and Talaromyces
Aspergillus and Related Teleomorphs
Xerophiles
Yeasts
Fresh and Perishable Foods
Spoilage of Stored, Processed and Preserved Foods
Mycotoxins