Modern Methods in Food Mycology

by Samson; Hocking; Pitt; King

• ISBN13: 9780444889393
• ISBN10: 0444889396
• Format: Hardcover
• Copyright: 1992-10-20
• Publisher: Elsevier Science

Summary

The main thrust of this book is on development of better testing methods for the detection and enumeration of fungi in foods. The final goal is to standardise methods, with resulting improvements in communications, interpretation of results between laboratories and improved facilitation of international commerce. The work comprises nine collaborative studies and 40 individual articles. It finds its origin in a workshop that was held in the Netherlands, where recommendations for methods to be adopted were prepared and agreed on.These are sumarised at the end of this book, together with a section on the mycological methods and media considered, with current knowledge, to be the most satisfactory available. Anyone dealing with the problems of fungi in foods will find this book a valuable practical aid. The contents of the book is provided in detail hereunder.

Table of Contents

List of Contributors

Preface

Introduction

Introduction and summary of the First International Workshop on Standardisation of Methods for the Mycological Examination of Foods

Methods For Enumeration of Fungi In Foods Methodology for routine mycological examination of food - a collaborative study

Evaluation of the Petrifilm(TM) Yeast and Mold plate for enumeration of fungi in foods

Comparison of pour and spread plating for enumeration of fungi in foods

Media for enumerating spoilage yeasts - a collaborative study

Comparison of yeast identification methods

Experiences with, and further improvement to, the Deak and Beuchat simplified identification scheme for food-borne yeasts

Spoilage yeasts of unusual sorbate resistance

Comparitive study of WL Nutrient agar with DRBC and OGY for yeast enumeration in foods

Collaborative study to compare fungal counts in flour samples

Monitoring mycological media

Report on a collaborative study on the effect of presoaking and mixing time on the recovery of fungi from foods

Collaborative study of media and methods for enumerating heat stressed fungi in wheat flour

Influence of method of sterilisation and solute in the recovery medium on enumeration of heat stressed Zygosaccharmoyces rouxii

Specifications for fungi in Australian foods

Specifications for yeasts in Austrailian beer, wine and fruit juice products

Methods For Xerophilic Fungi Collaborative study on media for enumeration of xerophilic fungi

Observations on the effect of recovery conditions on colony formation by Wallemia sebi and Chrysosporium farinicola

Mycology and spoilage of hazelnuts

Mould counts and mycoflora in samples of spices as influenced by medium and plating technique

Evaluation of the mycological quality of dried and intermediate moisture fruits

Heat Resistant Fungi Influence of pretreatment of raspberry pulp on the detection of heat resistant moulds

Differentiation of food-borne taxa of Neosartorya

Activation and germination of Neosartorya ascospores

Comparison of Neosartorya fischeri varietes based on protein profiles and immunoactivities

Factors contributing to variations in D values obtained for ascospores of Neosartorya fischeri

Immunological Detection of Fungi in Foods Development of a technique for the immunological detection of fungi

Detection of fungi in foods by latex agglutination: a collaborative study

Characteristics of a latex agglutination test based on monoclonal antibodies for the detection of fungal antigens in foods

Immunological detection of Mucorales species in foods

Evaluation of an immunological mould latex detection test: a collaborative study

Immunoagglutination assay for rapid detection of Asperigillus and Penicillium contamination in food

Comparison of two commercial kits to detect moulds by latex agglutination

Towards the immunological detection of field and storage fungi

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