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.
Author(s): John I. Pitt, Ailsa D. Hocking
Edition: 4
Publisher: Springer
Year: 2022
Language: English
Pages: 654
City: Cham
Preface to the Fourth Edition
Preface to the Third Edition
Preface to the Second Edition
Preface to the First Edition
Contents
1: Introduction
References
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
References
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
3.8 Phylogeny Versus Taxonomy
References
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
4.8.4 Molecular Methods
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
4.10 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
References
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
References
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. Schröt.
6.7 Genus Thamnidium Link
References
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
References
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 [Genus Eurotium Link: Fr]
8.4 Aspergillus Subgenus Circumdati Gams et al.
References
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
References
10: Yeasts
References
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
References
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
References
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 Characteristics
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
References
Media Appendix
Taxonomic Novelties and Corrections
Glossary
Bibliography
Index
