Advances in Food Mycology

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Ailsa D. Hocking, John I. Pitt, Robert A. Samson, Ulf Thrane
Springer Science & Business Media, Aug 29, 2006 - Technology & Engineering - 372 pages
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This book represents the Proceedings of the Fifth International Workshop on Food Mycology, which was held on the Danish island of Samsų from 15-19 October, 2003. This series of Workshops c- menced in Boston, USA, in July 1984, from which the proceedings were published as Methods for Mycological Examination of Food (edited by A. D. King et al. , published by Plenum Press, New York, 1986). The second Workshop was held in Baarn, the Netherlands, in August 1990, and the proceedings were published as Modern Methods in Food Mycology (edited by R. A. Samson et al. , and published by Elsevier, Amsterdam, 1992). The Third Workshop was held in Copenhagen, Denmark, in 1994 and the Fourth near Uppsala, Sweden, in 1998. The proceedings of those two workshops were p- lished as scientific papers in the International Journal of Food Microbiology. International Workshops on Food Mycology are held under the auspices of the International Commission on Food Mycology, a Commission under the Mycology Division of the International Union of Microbiological Societies. Details of this Commission are given in the final chapter of this book. This Fifth Workshop was organised by Ulf Thrane, Jens Frisvad, Per V. Nielsen and Birgitte Andersen from the Center for Microbial Biotechnology, Technical University of Denmark, Kgs. Lyngby, v vi Foreword Denmark.
 

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Contents

Hocking Food Science Australia CSIRO PO Box 52 North
3
Recommendations concerning the chronic problem
33
Media and method development in food mycology
47
Stephen Holmes ADGEN Ltd Nellies Gate Auchincruive Ayr
51
Prakitchaiwattana Food Science and Technology School
69
Standardization of methods for detecting heat resistant fungi
107
Mycobiota mycotoxigenic fungi and citrinin production
114
Ecophysiology of fumonisin producers in Fusarium
115
Ulf Thrane Center for Microbial Biotechnology BioCentrumDTU
192
significance of heat resistance and mycotoxin
211
Effect of water activity and temperature on production
225
Control of fungi and mycotoxins in foods 237
238
Activation of ascospores by novel food preservation
247
Mixtures of natural and synthetic antifungal agents
261
Probabilistic modelling of Aspergillus growth
287
Antifungal activity of sourdough bread cultures
307

Ecophysiology of Fusarium culmorum and mycotoxin
123
Foodborne fungi in fruit and cereals and their production
137
Beatriz T Iamanaka Food Technology Institute ITAL C P
139
from soil
153
Ochratoxin A producing fungi from Spanish vineyards
173
Fungi producing ochratoxin in dried fruits
181
An update on ochratoxigenic fungi and ochratoxin
189
Birgitte Andersen Center for Microbial Biotechnology BioCentrum
315
Prevention of ochratoxin A in cereals in Europe
317
Recommended methods for food mycology
343
International Commission on Food Mycology
358
Graham H Fleet Food Science and Technology School of Chemical
359
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