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Fungi and Food Spoilage 2009 Edition
Contributor(s): Pitt, John I. (Author), Hocking, Ailsa D. (Author)
ISBN: 0387922067     ISBN-13: 9780387922065
Publisher: Springer
OUR PRICE:   $237.49  
Product Type: Hardcover - Other Formats
Published: August 2009
Qty:
Temporarily out of stock - Will ship within 2 to 5 weeks
Annotation: This is the third edition of the definitive work on fungi in foods covering identification, isolation, enumeration, taxonomy, physiology and mycotoxin formation. High quality halftones provide a book of great value to food microbiologists, mycologists, food scientists and technologists and all those involved in food quality and safety.
Additional Information
BISAC Categories:
- Technology & Engineering | Food Science - General
- Science | Life Sciences - Microbiology
- Science | Chemistry - Organic
Dewey: 664.001
LCCN: 2009920217
Physical Information: 1.3" H x 7.9" W x 10.4" (2.80 lbs) 520 pages
 
Descriptions, Reviews, Etc.
Publisher Description:
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.