Fungi And Food Spoilage

The first three editions of Fungi and Food Spoilage established, then consolidated, a reputation as the leading book on foodborne fungi. It details media and methods for isolation and identification, descriptions of species, and information on their physiology, ecology and mycotoxin formation. It is an invaluable reference for food microbiologists investigating fungal food spoilage problems, both in field crops and processed foods, and the likelihood of mycotoxin production in either.

In contrast to the second edition, the third edition of ‘‘Fungi and Food Spoilage’’ is evolutionary rather than revolutionary.

For millennia, the presence of fungi in food has been both boon and bane to food stores. Fungi can spoil large quantities of food and produce dangerous toxins that threaten human health;