Fungi and Food Spoilage (eBook)

John I. Pitt, Ailsa D. Hocking (Autoren)

eBook Download: PDF

2009 | 3rd ed. 2009
XVI, 520 Seiten
Springer US (Verlag)
978-0-387-92207-2 (ISBN)

Infos

In contrast to the second edition, the third edition of ''Fungi and Food Spoilage'' is evolutionary rather than revolutionary. The second edition was intended to cover almost all of the species likely to be encountered in mainstream food supplies, and only a few additional species have been included in this new edition. The third edition represents primarily an updating - of taxonomy, physiology, mycotoxin production and ecology. Changes in taxonomy reflect the impact that molecular methods have had on our understanding of classification but, it must be said, have not radically altered the overall picture. The improvements in the understanding of the physiology of food spoilage fungi have been relatively small, reflecting perhaps the lack of emphasis on physiology in modern mic- biological science. Much remains to be understood about the specificity of particular fungi for particular substrates, of the influence of water activity on the growth of many of the species treated, and even on such basic parameters as cardinal temperatures for growth and the influence of pH and preservatives. Since 1997, a great deal has been learnt about the specificity of mycotoxin production and in which commodities and products-specific mycotoxins are likely to occur. Changes in our understanding of the ecology of the included species are also in most cases evolutionary. A great number of papers have been published on the ecology of foodborne fungi in the past few years, but with few exceptions the basic ecology of the included species remains.

Inhalt

Fungi and Food Spoilage 2
Preface to the Third Edition 5
Preface to the First Edition 7
Preface to the Second Edition 8
Contents 10
Introduction 15
The Ecology of Fungal Food Spoilage 17
2.1 Water Activity 17
2.2 Hydrogen Ion Concentration 18
2.3 Temperature 19
2.4 Gas Tension 21
2.5 Consistency 22
2.6 Nutrient Status 22
2.7 Specific Solute Effects 22
2.8 Preservatives 23
2.9 Conclusions: Food Preservation 23
Naming and Classifying Fungi 24
3.1 Taxonomy and Nomenclature: Biosystematics 24
3.2 Hierarchical Naming 25
3.3 Zygomycotina 25
3.4 Ascomycotina 26
3.5 Basidiomycotina 28
3.6 The Ascomycete - Conidial Fungus Connection 28
3.7 Dual Nomenclature 28
3.8 Practical Classification of Fungi 29
Methods for Isolation, Enumeration and Identification 31
4.1 Sampling 31
4.2 Enumeration Techniques 31
4.2.1 Direct Plating 32
4.2.2 Dilution Plating 33
4.2.3 Incubation Conditions 34
4.3 Sampling Surfaces 34
4.4 Air Sampling 35
4.5 Isolation Techniques 35
4.5.1 Yeasts 35
4.5.2 Moulds 36
4.5.3 Short Term Storage 36
4.6 Choosing a Suitable Medium 37
4.6.1 General Purpose Enumeration Media 38
4.6.2 Selective Isolation Media 39
4.6.3 Techniques for Yeasts 42
4.6.4 Techniques for Heat-Resistant Fungi 44
4.6.5 Other Plating Techniques 45
4.7 Estimation of Fungal Biomass 46
4.7.1 Chitin 46
4.7.2 Ergosterol 47
4.7.3 Impedimetry and Conductimetry 49
4.7.4 Adenosine Triphosphate (ATP) 49
4.7.5 Fungal Volatiles 49
4.7.6 Immunological Techniques 50
4.7.7 Molecular Methods 52
4.8 Identification Media and Methods 53
4.8.1 Standard Methodology 53
4.8.2 Plating Regimen 53
4.8.3 Inoculation 53
4.8.4 Additional Media and Methods 54
4.8.5 Identification of Fusarium Species 55
4.8.6 Yeasts 56
4.9 Examination of Cultures 57
4.9.1 Colony Diameters 57
4.9.2 Colony Characters 57
4.9.3 Preparation of Wet Mounts for Microscopy 58
4.9.4 Staining 58
4.9.5 Microscopes and Microscopy 59
4.10 Preservation of Fungi 60
4.10.1 Lyophilisation 60
4.10.2 Other Storage Techniques 61
4.11 Housekeeping in the Mycological Laboratory 62
4.11.1 Culture Mites 62
4.11.2 Problem Fungi 63
4.11.3 Pathogens and Laboratory Safety 63
Primary Keys and Miscellaneous Fungi 65
5.1 The General Key 66
5.1.1 Notes on the General Key 67
5.2 Miscellaneous Fungi 68
5.3 Genus Acremonium Link 70
5.4 Genus Alternaria Nees: Fr. 72
5.5 Genus Arthrinium Kunze 76
5.6 Genus Aureobasidium Viala and G. Boyer 77
5.7 Genus Bipolaris Shoemaker 79
5.8 Genus Botrytis P. Micheli: Fr. 80
5.9 Genus Chaetomium Kunze 82
5.10 Genus Chrysonilia Arx 85
5.11 Genus Cladosporium Link 87
5.12 Genus Colletotrichum Corda 93
5.13 Genus Curvularia Boedijn 94
5.14 Genus Drechslera S. Ito 97
5.15 Genus Endomyces Reess 98
5.16 Genus Epicoccum Link 100
5.17 Genus Fusarium Link 101
5.18 Genus Geotrichum Link: Fr. 134
5.19 Genus Hyphopichia Arx and van der Walt 136
5.20 Genus Lasiodiplodia Ellis and Everh. 137
5.21 Genus Monascus Tiegh. 139
5.22 Genus Moniliella Stolk and Dakin 141
5.23 Genus Nigrospora Zimm. 143
5.24 Genus Pestalotiopsis Steyaert 145
5.25 Genus Phoma Sacc. 146
5.26 Genus Stemphylium Wallr. 148
5.27 Genus Trichoconiella B.L. Jain 149
5.28 Genus Trichoderma Pers. 151
5.29 Genus Trichothecium Link 152
5.30 Genus Ulocladium Preuss 154
Zygomycetes 156
6.1 Genus Absidia Tiegh. 159
6.2 Genus Cunninghamella Matr. 160
6.3 Genus Mucor P. Micheli: Fr. 162
6.4 Genus Rhizomucor (Lucet and Costantin) Vuill. 168
6.5 Genus Rhizopus Ehrenb. 169
6.6 Genus Syncephalastrum J. Schröt. 176
6.7 Genus Thamnidium Link 178
Penicillium and Related Genera 180
7.1 Genus Byssochlamys Westling 181
7.2 Genus Eupenicillium F. Ludw. 186
7.3 Genus Geosmithia Pitt 193
7.4 Genus Paecilomyces Bainier 194
7.5 Genus Scopulariopsis Bainier 198
7.6 Genus Talaromyces C.R. Benj. 199
7.7 Genus Penicillium Link 205
7.7.1 Penicillium subgenus Aspergilloides Dierckx 207
7.7.2 Penicillium subgenus Furcatum Pitt 218
7.7.3 Penicillium subgenus Penicillium 234
7.7.4 Penicillium subgenus Biverticillium Dierckx 274
Aspergillus and Related Teleomorphs 285
8.1 Genus Emericella Berk. 289
8.2 Genus Eurotium Link: Fr. 291
8.3 Genus Neosartorya Malloch and Cain 302
8.4 Genus Aspergillus Fr.: Fr. 305
Xerophiles 348
9.1 Genus Basipetospora G.T. Cole and W.B. Kendr. 349
9.2 Genus Chrysosporium Corda 351
9.3 Genus Eremascus Eidam 356
9.4 Genus Polypaecilum G. Sm. 357
9.5 Genus Wallemia Johan-Olsen 359
9.6 Genus Xeromyces L.R. Fraser 362
Yeasts 365
Fresh and Perishable Foods 391
11.1 Spoilage of Living, Fresh Foods 391
11.2 Fruits 391
11.2.1 Citrus Fruits 392
11.2.2 Pome Fruits 393
11.2.3 Stone Fruits 394
11.2.4 Tomatoes and other Solanaceous Fruit 395
11.2.5 Melons and other Cucurbits 395
11.2.6 Grapes 396
11.2.7 Berries 397
11.2.8 Figs 397
11.2.9 Tropical Fruit 398
11.3 Vegetables 399
11.3.1 Peas 399
11.3.2 Beans 399
11.3.3 Onions and Garlic 399
11.3.4 Potatoes 400
11.3.5 Roots and Tubers 400
11.3.6 Yams 400
11.3.7 Cassava 400
11.3.8 Leafy and other Green Vegetables 401
11.4 Dairy Foods 401
11.5 Meats 402
11.6 Cereals, Nuts and Oilseeds 403
11.6.1 Wheat, Barley and Oats 403
11.6.2 Rice 404
11.6.3 Maize 404
11.6.4 Soybeans and Mung Beans 405
11.6.5 Other Beans and Pulses 406
11.6.6 Sunflower Seed 406
11.6.7 Sorghum 406
11.6.8 Peanuts 406
11.6.9 Cashews and Brazil Nuts 407
11.6.10 Almonds, Hazelnuts, Walnuts and Pecans 407
11.6.11 Pistachios 407
11.6.12 Copra 408
Spoilage of Stored, Processed and Preserved Foods 409
12.1 Low Water Activity Foods: Dried Foods 409
12.1.1 Cereals 410
12.1.2 Flour 411
12.1.3 Pasta 411
12.1.4 Bakery Products 411
12.1.5 Maize 412
12.1.6 Soybeans, Mung Beans, other Beans and Chickpeas 413
12.1.7 Nuts 414
12.1.8 Peanuts 414
12.1.9 Hazelnuts, Walnuts, Pecans and Almonds 415
12.1.10 Pistachio Nuts 416
12.1.11 Other Nuts 417
12.1.12 Coconut 417
12.1.13 Spices 418
12.1.14 Coffee Beans 418
12.1.15 Cocoa 419
12.1.16 Dried Meat 420
12.2 Low Water Activity Foods: Concentrated Foods 420
12.2.1 Jams 420
12.2.2 Dried Fruit 421
12.2.3 Fruit Cakes 422
12.2.4 Confectionery 423
12.2.5 Fruit Concentrates 423
12.2.6 Honey and Syrups 424
12.3 Low Water Activity Foods: Salt Foods 424
12.4 Intermediate Moisture Foods: Processed Meats 425
12.5 Heat Processed Acid Foods 426
12.6 Preserved Foods 426
12.7 Cheese 427
Media Appendix 430
Glossary 434
References 437
Index 508

Produkt-Details

• Erscheint lt. Verlag: 25.7.2009
• Zusatzinfo: XV, 519 p.
• Verlagsort: New York
• Sprache: englisch
• Themenwelt: Naturwissenschaften ► Biologie ► Mykologie
• Themenwelt: Naturwissenschaften ► Chemie
• Themenwelt: Technik ► Lebensmitteltechnologie
• Schlagworte: Aspergillus • Ecology • Food • Fungi • HOL_0547 • Physiology • Toxin • Zygomycetes
• ISBN-10: 0-387-92207-5 / 0387922075
• ISBN-13: 978-0-387-92207-2 / 9780387922072