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Author: Robert A. Samson Publisher: ASM Press ISBN: Category : Medical Languages : en Pages : 410
Book Description
The increasing interest among microbiologists in fungal contaminants of food and air has created the need to study these micro-organisms in more detail. Although fungi, producing toxins or which cause health hazards, are ubiquitous and belong to the common contamination flora, their recognition is hampered by incomplete and often confusing literature. This book, published by the Centraalbureau voor Schimmelcultures in the Netherlands and now available from ASM Press, serves as a guide to food- and airborne fungi and contains keys and morphological descriptions of the most common species.
Author: Robert A. Samson Publisher: ASM Press ISBN: Category : Medical Languages : en Pages : 410
Book Description
The increasing interest among microbiologists in fungal contaminants of food and air has created the need to study these micro-organisms in more detail. Although fungi, producing toxins or which cause health hazards, are ubiquitous and belong to the common contamination flora, their recognition is hampered by incomplete and often confusing literature. This book, published by the Centraalbureau voor Schimmelcultures in the Netherlands and now available from ASM Press, serves as a guide to food- and airborne fungi and contains keys and morphological descriptions of the most common species.
Author: Jan Dijksterhuis Publisher: CRC Press ISBN: 1420020986 Category : Science Languages : en Pages : 427
Book Description
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; however, fungal spoilage in certain foods can produce a unique, highly prized food source and there are some very effective fungal derived medicines. A thorough un
Author: John I. Pitt Publisher: Springer Science & Business Media ISBN: 1461563917 Category : Technology & Engineering Languages : en Pages : 599
Book Description
This book is designed as a laboratory guide for the food microbiologist, to assist in the isolation and identification of common food-borne fungi. We emphasise the fungi which cause food spoilage, but also devote space to the fungi commonly encountered in foods at harvest, and in the food factory. As far as possible, we have kept the text simple, although the need for clarity in the descriptions has necessitated the use of some specialised mycological terms. The identification keys have been designed for use by microbiologists with little or no prior knowledge of mycology. For identification to genus level, they are based primarily on the cultural and physiological characteristics of fungi grown under a standardised set of conditions. The microscopic features of the various fungi become more important when identifying isolates at the species level. Nearly all of the species treated have been illustrated with colony photographs, together with photomicrographs or line drawings. The photomicrographs were taken using a Zeiss WL microscope fitted with Nomarski interference contrast optics. We are indebted to Mr W. Rushton and Ms L. Burton, who printed the many hundreds of photographs used to make up the figures in this book. We also wish to express out appreciation to Dr D.L. Hawksworth, Dr A.H.S.
Author: Ismail Laher Publisher: Springer ISBN: 9783030368104 Category : Medical Languages : en Pages : 0
Book Description
This handbook examines health and medical care in the Arab world from a systems biology approach. It features comprehensive coverage that includes details of key social, environmental, and cultural determinants. In addition, the contributors also investigate the developed infrastructure that manages and delivers health care and medical solutions throughout the region.More than 25 sections consider all aspects of health, from cancer to hormone replacement therapy, from the use of medications to vitamin deficiency in emergency medical care. Chapters highlight essential areas in the wellbeing and care of this population. These topics include women’s health care, displaced and refugee women’s health needs, childhood health, social and environmental causes of disease, health systems and health management, and a wide range of diseases of various body systems. This resource also explores issues related to access and barriers to health delivery throughout the region.Health in the Arab world is complex and rapidly changing. The health burden in the region is distributed unevenly based on gender, location, as well as other factors. In addition, crises such as armed conflicts and an expanding migrant population place additional stress on systems and providers at all levels. This timely resource will help readers better understand all these major issues and more. It will serve as an ideal guide for researchers in various biological disciplines, public health, and regulatory agencies.
Author: Ailsa D. Hocking Publisher: Springer Science & Business Media ISBN: 0387283919 Category : Technology & Engineering Languages : en Pages : 375
Book Description
This book represents the Proceedings of the Fifth International Workshop on Food Mycology, which was held on the Danish island of Samsø from 15-19 October, 2003. This series of Workshops c- menced in Boston, USA, in July 1984, from which the proceedings were published as Methods for Mycological Examination of Food (edited by A. D. King et al. , published by Plenum Press, New York, 1986). The second Workshop was held in Baarn, the Netherlands, in August 1990, and the proceedings were published as Modern Methods in Food Mycology (edited by R. A. Samson et al. , and published by Elsevier, Amsterdam, 1992). The Third Workshop was held in Copenhagen, Denmark, in 1994 and the Fourth near Uppsala, Sweden, in 1998. The proceedings of those two workshops were p- lished as scientific papers in the International Journal of Food Microbiology. International Workshops on Food Mycology are held under the auspices of the International Commission on Food Mycology, a Commission under the Mycology Division of the International Union of Microbiological Societies. Details of this Commission are given in the final chapter of this book. This Fifth Workshop was organised by Ulf Thrane, Jens Frisvad, Per V. Nielsen and Birgitte Andersen from the Center for Microbial Biotechnology, Technical University of Denmark, Kgs. Lyngby, v vi Foreword Denmark.
Author: John I. Pitt Publisher: Springer Science & Business Media ISBN: 0387922075 Category : Technology & Engineering Languages : en Pages : 524
Book Description
In contrast to the second edition, the third edition of ‘‘Fungi and Food Spoilage’’ is evolutionary rather than revolutionary. The second edition was intended to cover almost all of the species likely to be encountered in mainstream food supplies, and only a few additional species have been included in this new edition. The third edition represents primarily an updating – of taxonomy, physiology, mycotoxin production and ecology. Changes in taxonomy reflect the impact that molecular methods have had on our understanding of classification but, it must be said, have not radically altered the overall picture. The improvements in the understanding of the physiology of food spoilage fungi have been relatively small, reflecting perhaps the lack of emphasis on physiology in modern mic- biological science. Much remains to be understood about the specificity of particular fungi for particular substrates, of the influence of water activity on the growth of many of the species treated, and even on such basic parameters as cardinal temperatures for growth and the influence of pH and preservatives. Since 1997, a great deal has been learnt about the specificity of mycotoxin production and in which commodities and products-specific mycotoxins are likely to occur. Changes in our understanding of the ecology of the included species are also in most cases evolutionary. A great number of papers have been published on the ecology of foodborne fungi in the past few years, but with few exceptions the basic ecology of the included species remains.
Author: Y. H. Hui Publisher: CRC Press ISBN: 0824751221 Category : Technology & Engineering Languages : en Pages : 1104
Book Description
Over the past decade, new applications of genetic engineering in the fermentation of food products have received a great deal of coverage in scientific literature. While many books focus solely on recent developments, this reference book highlights these developments and provides detailed background and manufacturing information. Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science Association Presenting a comprehensive overview, Handbook of Food and Beverage Fermentation Technology examines a wide range of starter cultures and manufacturing procedures for popular alcoholic beverages and bakery, dairy, meat, cereal, soy, and vegetable food products. An international panel of experts from government, industry, and academia provide an in-depth review of fermentation history, microorganisms, quality assurance practices, and manufacturing guidelines. The text focuses on the quality of the final food product, flavor formation, and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods. With approximately 2,300 references for further exploration, this is a valuable resource for food scientists, technologists, microbiologists, toxicologists, and processors.
Author: Michael J. Carlile Publisher: Gulf Professional Publishing ISBN: 0127384464 Category : Science Languages : en Pages : 814
Book Description
This new edition of The Fungi provides a comprehensive introduction to the importance of fungi in the natural world and in practical applications, from a microbiological perspective.
Author: Robert A. Samson
Author: Robert A. Samson
Author: Jan Dijksterhuis
Author: Robert A. Samson
Author: John I. Pitt
Author: Ismail Laher
Author: Ailsa D. Hocking
Author: John I. Pitt
Author: Y. H. Hui
Author: Robert A. Samson
Author: Michael J. Carlile