@article{1449324,
      recid = {1449324},
      author = {Pitt, John I., and Hocking, Ailsa D.},
      title = {Fungi and food spoilage /},
      pages = {1 online resource (xxi, 645 pages) :},
      note = {Previous edition: 2009.},
      abstract = {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. The Fourth  Edition incorporates major differences from the Third:  multiple changes in nomenclature due to changes in the  International Code of Nomenclature for algae, fungi and  plants; many taxonomic changes due to improvements in, and  more widespread application of, molecular methods in  taxonomy; the introduction of colour colony photographs  where appropriate; and a new chapter on mycotoxins. The  introductory chapters of the book deal with the ecology of  food spoilage, and provide an overview of how food  processing, packaging and storage parameters influence  fungal growth. A subsequent chapter overviews the  fundamentals of naming and classifying fungi. Morphological  methods and media suitable for low cost and effective  isolation, enumeration and identification of foodborne  fungi are provided, together with many more specialised  media and techniques. The major part of the book provides  keys, descriptions and illustrations of all yeasts and  filamentous fungi commonly encountered in foods. Other  known characteristics of the species, including physiology  and ecology are included. Chapters on the types and species  of fungi likely to be found in fresh, harvested and  variously processed foods are followed by a new chapter on  mycotoxins, both major and minor, their sources, both  fungal and food, and their implications for human health.  The broad and practical nature of the coverage will appeal  to microbiologists, mycologists and biotechnologists in the  food industry, as well scientists in academic, research and  public health institutions. Drs Pitt and Hocking worked for  CSIRO Food for more than 100 years combined. Both are now  retired from CSIRO: Dr Pitt continues to work part time  with Microbial Screening Technologies, a biodiscovery  company.},
      url = {http://library.usi.edu/record/1449324},
      doi = {https://doi.org/10.1007/978-3-030-85640-3},
}