Advances in Food MycologyAilsa D. Hocking, John I. Pitt, Robert A. Samson, Ulf Thrane This book represents the Proceedings of the Fifth International Workshop on Food Mycology, which was held on the Danish island of Samsø 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. |
Contents
| 3 | |
Recommendations concerning the chronic problem | 33 |
Media and method development in food mycology | 47 |
Prakitchaiwattana Food Science and Technology School | 69 |
Standardization of methods for detecting heat resistant fungi | 107 |
Ecophysiology of fumonisin producers in Fusarium | 115 |
Ecophysiology of Fusarium culmorum and mycotoxin | 123 |
Foodborne fungi in fruit and cereals and their production | 137 |
Mycobiota mycotoxigenic fungi and citrinin production | 203 |
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 |
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 |
Ulf Thrane Center for Microbial Biotechnology BioCentrumDTU | 192 |
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 |
Other editions - View all
Advances in Food Mycology Ailsa D. Hocking,John I. Pitt,Robert A. Samson,Ulf Thrane No preview available - 2005 |
Advances in Food Mycology Ailsa D. Hocking,John I. Pitt,Robert A. Samson,Ulf Thrane No preview available - 2010 |
Common terms and phrases
aflatoxin Agric Alternaria analysis antimicrobial Appl ascospores Aspergillus carbonarius Aspergillus flavus Aspergillus ochraceus berries Beuchat Byssochlamys Carvacrol cells cereals cerevisiae cherries citrinin colonies compounds concentration contamination culmorum culture cyclopiazonic acid detected dried drying effect ergosterol Eugenol Eurotium expansum fermentation Food Microbiol Food Prot Frisvad fruit fulva fumonisin fungal fungal growth fungal species fungi Fusarium germination grain grapes harvest heat resistant hyphal length incubation inhibit inhibitory inoculated isolates juice López-Malo Magan maize Malt medium metabolites methods microbial microorganisms mycobiota mycotoxin production mycotoxins niger nivea occur ochraceus ochratoxin ochratoxin A production Paecilomyces parasiticus patulin Penicillic acid Penicillium Penicillium verrucosum Pitt and Hocking plates potassium sorbate primers Saccharomyces samples Samson spoilage spores storage strains substrate Sucrose Table Talaromyces temperature Thrane Thymol tion toxigenic toxin trichothecenes vanillin verrucosum vineyard water activity wheat wine Yeast extract yeast species µg/kg