Fungi and Food Spoilage

Fungi and Food Spoilage is a comprehensive reference book on foodborne fungi, covering isolation, identification, species descriptions, physiology, ecology, and mycotoxin formation. The Fourth Edition includes updated nomenclature, taxonomic changes, color colony photographs, and a new chapter on mycotoxins. It is valuable for food microbiologists, mycologists, and biotechnologists in the food industry and academic institutions.

Format: Hardback
Length: 645 pages
Publication date: 03 September 2022
Publisher: Springer Nature Switzerland AG

The Fourth Edition of Fungi and Food Spoilage, a renowned and authoritative text on foodborne fungi, has been extensively revised and updated to provide comprehensive coverage of this important field. This comprehensive guide offers a wealth of information for food microbiologists, researchers, and industry professionals seeking to understand and address fungal food spoilage problems.

The book's first three editions established a solid reputation as the leading resource on foodborne fungi, and the Fourth Edition continues to uphold this distinction. It delves into various aspects of fungi and their impact on food, including isolation and identification methods, species descriptions, physiology, ecology, and mycotoxin formation.

One of the significant improvements in the Fourth Edition is the extensive update in nomenclature. The International Code of Nomenclature for algae, fungi, and plants has undergone changes, and the book reflects these updates to ensure accurate and consistent species identification. This ensures that researchers and practitioners have access to the most up-to-date and reliable information.

In addition to nomenclature changes, the Fourth Edition incorporates numerous taxonomic changes due to advancements in molecular methods and their widespread application in taxonomy. This has resulted in a more comprehensive and accurate classification of fungi, enabling researchers to better understand their taxonomic relationships and evolutionary history.

The book also introduces color colony photographs, where appropriate, to enhance the visual representation of fungi. These photographs provide a clearer understanding of fungal characteristics and can be particularly useful for identification purposes.

A new chapter on mycotoxins has been added to the Fourth Edition, covering both major and minor mycotoxins, their sources, and their potential impact on food safety. This chapter is particularly relevant in today's food industry, where mycotoxin contamination is a significant concern.

The introductory chapters of the book provide a comprehensive overview of the ecology of food spoilage, emphasizing the factors that influence fungal growth and development. This knowledge is essential for understanding the mechanisms behind food spoilage and developing effective control strategies.

A subsequent chapter provides an in-depth exploration of the fundamentals of naming and classifying fungi. It covers the taxonomic principles, classification systems, and nomenclature conventions used in fungi identification. This chapter is valuable for beginners and serves as a refresher for experienced researchers.

The major part of the book focuses on providing keys, descriptions, and illustrations of all yeasts and filamentous fungi commonly encountered in foods. Each species is presented in a systematic manner, including its taxonomic classification, morphology, physiology, ecology, and potential food spoilage characteristics. The book also includes information on the types and species of fungi likely to be found in fresh, harvested, and variously processed foods, as well as on the factors that influence their growth and distribution.

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. This chapter covers the sources of mycotoxins, their occurrence in different food matrices, and their potential health risks. It provides a comprehensive understanding of mycotoxin formation, detection, and control strategies, which are crucial for ensuring food safety and quality.

In conclusion, the Fourth Edition of Fungi and Food Spoilage is an indispensable resource for food microbiologists, researchers, and industry professionals seeking to understand and address fungal food spoilage problems. With its extensive coverage, updated information, and visual aids, this book provides a comprehensive and up-to-date understanding of foodborne fungi and their impact on food safety. It is a valuable tool for anyone working in the field of food microbiology and is sure to be a staple in research and practice for years to come.

Weight: 1420g
Dimension: 186 x 262 x 45 (mm)
ISBN-13: 9783030856380
Edition number: 4th ed. 2022