001449324 000__ 04875cam\a2200601\i\4500
001449324 001__ 1449324
001449324 003__ OCoLC
001449324 005__ 20230310004354.0
001449324 006__ m\\\\\o\\d\\\\\\\\
001449324 007__ cr\cn\nnnunnun
001449324 008__ 220908s2022\\\\sz\a\\\\ob\\\\001\0\eng\d
001449324 019__ $$a1343866227
001449324 020__ $$a9783030856403$$q(electronic bk.)
001449324 020__ $$a3030856402$$q(electronic bk.)
001449324 020__ $$z9783030856380
001449324 020__ $$z3030856380
001449324 0247_ $$a10.1007/978-3-030-85640-3$$2doi
001449324 035__ $$aSP(OCoLC)1343951515
001449324 040__ $$aGW5XE$$beng$$erda$$epn$$cGW5XE$$dYDX$$dUKAHL$$dOCLCQ
001449324 049__ $$aISEA
001449324 050_4 $$aQR115
001449324 08204 $$a664.001/579$$223/eng/20220908
001449324 1001_ $$aPitt, John I.,$$eauthor.$$1https://isni.org/isni/0000000109126580
001449324 24510 $$aFungi and food spoilage /$$cJohn I. Pitt, Ailsa D. Hocking.
001449324 250__ $$aFourth edition.
001449324 264_1 $$aCham :$$bSpringer,$$c[2022]
001449324 264_4 $$c©2022
001449324 300__ $$a1 online resource (xxi, 645 pages) :$$billustrations (some color)
001449324 336__ $$atext$$btxt$$2rdacontent
001449324 337__ $$acomputer$$bc$$2rdamedia
001449324 338__ $$aonline resource$$bcr$$2rdacarrier
001449324 500__ $$aPrevious edition: 2009.
001449324 504__ $$aIncludes bibliographical references and index.
001449324 5050_ $$aCh-01 : Introduction -- Ch-2. Ecology of Fungal Food Spoilage -- Ch 3. Naming and Classifying Fungi -- Ch-4 Methods for Enumeration, Isolation and Identification -- Ch-5 Primary Keys and Miscellaneous Fungi -- Ch 6- Zygomycetes -- Ch 7 Penicillium and Talaromyces -- Ch 8 Aspergillus and Related Teleomorphs -- Ch 9 Xerophiles -- Ch 10 - Yeasts -- Ch 11: Fresh and Perishable Foods -- Ch 12- Spoilage of Stored, Processed and Preserved Foods -- Ch 13: Mycotoxins.
001449324 506__ $$aAccess limited to authorized users.
001449324 520__ $$aThe 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.
001449324 588__ $$aDescription based on print version record.
001449324 650_0 $$aFood contamination.
001449324 650_0 $$aMycology.
001449324 650_0 $$aFood$$xMicrobiology.
001449324 650_0 $$aMycotoxins.
001449324 650_6 $$aAliments$$xContamination.$$0(CaQQLa)201-0017024
001449324 650_6 $$aMycologie.$$0(CaQQLa)201-0046103
001449324 650_6 $$aMycotoxines.$$0(CaQQLa)201-0007076
001449324 655_0 $$aElectronic books.
001449324 7001_ $$aHocking, Ailsa D.$$q(Ailsa Diane),$$d1950-$$eauthor.$$1https://isni.org/isni/0000000109986046
001449324 77608 $$iPrint version:$$aPitt, John I.$$tFungi and food spoilage.$$bFourth edition.$$dCham : Springer, 2022$$z9783030856380$$w(OCoLC)1295107765
001449324 852__ $$bebk
001449324 85640 $$3Springer Nature$$uhttps://univsouthin.idm.oclc.org/login?url=https://link.springer.com/10.1007/978-3-030-85640-3$$zOnline Access$$91397441.1
001449324 909CO $$ooai:library.usi.edu:1449324$$pGLOBAL_SET
001449324 980__ $$aBIB
001449324 980__ $$aEBOOK
001449324 982__ $$aEbook
001449324 983__ $$aOnline
001449324 994__ $$a92$$bISE