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001			393896
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008			220902s2022 sz | s |||| 0|eng d
020			_a9783030856403
024	7		_a10.1007/978-3-030-85640-3 _2doi
040			_aES-MaUEC _bspa _cES-MaUEC
100	1		_aPitt, John I _eautor _4aut _4http://id.loc.gov/vocabulary/relators/aut
245	1	0	_aFungi and Food Spoilage _cby John I Pitt, Ailsa D Hocking
250			_a4th edition 2022
264		1	_aCham _bSpringer International Publishing _c2022
300			_a1 recurso en línea (XXI, 645 páginas) _b186 ilustraciones, 110 ilustraciones a color
336			_atexto _btxt _2rdacontent
337			_aelectrónico _bc _2rdamedia
338			_arecurso electrónico _bcr _2rdacarrier
347			_aarchivo de texto _bPDF
505	0		_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.
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.
700	1		_aHocking, Ailsa D _eautor _4aut _4http://id.loc.gov/vocabulary/relators/aut
776	0	8	_iPrinted edition: _z9783030856380
776	0	8	_iPrinted edition: _z9783030856397
856	4	0	_uhttps://go.openathens.net/redirector/universidadeuropea.es?url=https://doi.org/10.1007/978-3-030-85640-3 _zAcceso a este recurso digital (usuarios Universidad Europea de Madrid)
942			_2lcc _cLE
988			_aSpringer_BiomedLife_2022
999			_c393896 _d393896