The introductory chapters of Fungi and Food Spoilage deal with the ecology of food spoilage and give an overview of how food processing, packaging and storage affect fungal growth.

Subsequent chapters cover the fundamentals of classifying and naming fungi and current methods for isolation and enumeration, including general and special purpose media, incubation conditions, etc.

Fungi and Food Spoilage provides keys, descriptions and illustrations of all yeasts and moulds commonly encountered in foods. Characteristics of the species, including their ecology and potential for mycotoxin production, are also included.

Contents

1. Introduction
2. The Ecology of Fungal Food Spoilage
3. Naming and Classifying Fungi
4. Methods for Isolation, Enumeration and Identification
5. Primary Keys and Miscellaneous Fungi
6. Zygomycetes. Penicillium and Related Genera
7. Aspergillus and Related Teleomorphs
8. Xerophiles
9. Yeasts
10. Spoilage of Fresh and Perishable Foods
11. Spoilage of Stored, Processed and Preserved Foods

Glossary
Index

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