Fungi and Food Spoilage

ISBN-13: 9783030856380 / Angielski / Twarda / 2022 / 490 str.

John I. Pitt; Ailsa D. Hocking

Spis treści

Preface [- earlier prefaces your call].

 

1. Introduction

 

2. Ecology of Fungal Food Spoilage

2.1 Water activity

2.2  Hydrogen ion concentration

2.3  Temperature

2.4  Gas tension

2.5  Consistency

2.6  Nutrient status

2.7  Specific solute effects

2.8 Preservatives

2.9  Conclusions: food preservation

 

3. Naming and Classifying Fungi

3.1  Taxonomy and nomenclature: systematics

3.2  Hierarchical naming

3.3  Zygomycota

3.4  Ascomycota

3.5  Basidiomycota

3.6  One name – one fungus

3.7  Practical classification of fungi

 

4. Methods for Enumeration, Isolation and Identification

4.1  Sampling

4.2  Enumeration techniques

4.2.1  Direct plating

4.2.2  Dilution plating

4.2.3  Incubation conditions

4.3  Sampling surfaces

4.4  Air Sampling

4.5  Isolation techniques

4.5.1  Yeasts

4.5.2  Filamentous fungi

4.5.3  Slants 

4.6  Choosing a suitable medium

4.6.1 General purpose enumeration media

4.6.2  Selective isolation media

4.6.3  Techniques for yeasts

4.6.4  Techniques for heat resistant fungi

4.6.5  Other plating techniques

4.7  Estimation of fungal biomass by chemical methods

4.7.1  Chitin 

4.7.2  Ergosterol

4.8  Other methods for detecting or measuring fungal growth

4.8.1  Impedimetry and conductimetry

4.8.2  Fungal volatiles

4.8.3  Immunological techniques

4.9  Identification media and methods

4.9.1  Standard methodology

4.9.2  Plating regimen

4.9.3  Inoculation

4.9.4  Additional media and methods

4.9.5  Identification of Fusarium species            

4.9.6  Yeasts

4.9.7  Molecular methods

4.10  Examination of cultures

4.10.1  Colony diameters

4.10.2  Colony characters

4.10.3  Preparation of wet mounts for microscopy

4.10.4  Staining

4.10.5  Microscopes and microscopy

4.11  Preservation of fungi

4.11.1  Lyophilisation 

4.11.2  Other storage techniques

4.12  Housekeeping in the mycological laboratory

4.12.1  Culture mites 

4.12.2  Problem fungi

4.12.3  Pathogens and laboratory safety

 

5. Primary Keys and Miscellaneous Fungi 

5.1  The general key     

5.1.1  Notes on the general key

5.2  Miscellaneous fungi

5.3  Genus Acremonium Link

5.4  Genus Alternaria Nees

5.5  Genus Arthrinium Kunze

5.6  Genus Aureobasidium Viala & G. Boyer

5.7 Genus Bipolaris Shoemaker

5.8 Genus Botrytis P. Micheli: Fr.

5.9 Genus Byssochlamys Westling

5.10 Genus Chaetomium Kunze and related genera

5.11 Genus Cladosporium Link

5.12 Genus Colletotrichum Corda

5.13 Genus Curvularia Boedijn

5.14 Genus Endomyces Reess

5.15 Genus Epicoccum Link

5.16 Genus Fusarium Link

5.17  Genus Galactomyces (E.E. Butler & L.J. Peterson) Redhead & Malloch

5.18  Genus Geosmithia Pitt

5.19 Genus Hyphopichia Arx & van der Walt

5.20 Genus Lasiodiplodia Ellis & Everh.

5.21 Genus Monascus Tiegh.

5.22 Genus Moniliella Stolk & Dakin

5.23 Genus Neocosmospora E.F. Sm.

5.24 Genus Neurospora Shear & B.O. Dodge

5.25 Genus Nigrospora Zimm.

5.26 Genus Pestalotiopsis Steyeart

5.27 Genus Purpureocillium Luangsa-ard et al.

5.28 Genus Pyrenophora Fr.

5.29 Genus Scopulariopsis Bainier

5.30 Genus Stemphylium Wallr.

5.31 Genus Trichoconiella B.L. Jain

5.32 Genus Trichoderma Pers.

5.33 Genus Trichothecium Link

 

6. Zygomycetes

6.1 Genus Cunninghamella Matr.

6.2 Genus Lichtheimia Vuill.

6.3 Genus Mucor P. Micheli ex L.

6.4 Genus Rhizomucor Lucet & Costantin

6.5 Genus Rhizopus Ehrenb.

6.6 Genus Syncephalastrum J. Schröt.

6.7 Genus Thamnidium Link

 

7. Penicillium and Talaromyces  

7.1 Distinguishing Penicillium from Talaromyces

7.2 Genus Penicillium Link

7.3 Penicillium subgenus Aspergilloides Dierckx

7.4 Penicillium subgenus Furcatum Pitt

7.5 Penicillium subgenus Penicillium

7.6 Genus Talaromyces C.R. Benj.

 

8. Aspergillus and Related Teleomorphs

8.1 Genus Emericella Berk.

8.2 Genus Neosartorya Malloch & Cain

8.3 Aspergillus subgenus Aspergillus P. Micheli ex Haller

8.4 Aspergillus subgenus Circumdati Gams et al.

 

9. Xerophiles

9.1 Genus Bettsia Skou

9.2 Genera Eremascus Eidam and Skoua Wynns

9.3 Genus Phialosimplex Sigler et al.

9.4 Genus Polypaecilum G. Sm.

9.5 Genus Wallemia Johan-Olsen

9.6 Genus Xerochrysium Pitt

9.7 Genus Xeromyces L.R. Fraser

 

10 Yeasts

 

11 Fresh and Perishable Foods

11.1 Spoilage of living, fresh foods

11.2 Fruits

11.2.1 Citrus fruits

11.2.2 Pome fruits

11.2.3 Stone fruits

11.2.4 Tomatoes and other solanaceous fruit

11.2.5 Melons and other cucurbits

11.2.6 Grapes

11.2.7 Berries

11.2.8 Figs

11.2.9 Tropical fruit

11.3 Vegetables

11.3.1 Peas

11.3.2 Beans

11.3.3 Onions and garlic

11.3.4 Potatoes

11.3.5 Roots and tubers

11.3.6 Yams

11.3.7 Cassava

11.3.8 Leafy and other green vegetables

11.4 Dairy foods

11.5 Meats

11.6 Cereals, nuts and oilseeds

11.6.1. Wheat, barley and oats

11.6.2 Rice

11.6.3 Maize

11.6.4 Soybeans and mung beans

11.6.5 Other beans and pulses

11.6.6 Sunflower seed

11.6.7 Sorghum

11.6.8 Peanuts

11.6.9 Cashews and brazil nuts

11.6.10 Almonds, walnuts, hazelnuts and pecans

11.6.11 Pistachios

11.6.12 Copra

 

12 Spoilage of Stored, Processed and Preserved Foods

12.1 Low water activity foods: dried foods

12.1.1 Cereals

12.1.2 Flour

12.1.3 Pasta

12.1.4 Bakery products

12.1.5 Maize

12.1.6 Soybeans, mung beans, other beans, seeds and chickpeas

12.1.7 Nuts: general considerations

12.1.8 Peanuts

12.1.9 Hazelnuts, walnuts, pecans and almonds

12.1.10 Pistachio nuts

12.1.11 Brazil nuts

12.1.12 Other nuts

12.1.13 Coconut

12.1.14 Spices

12.1.15 Coffee beans

12.1.16 Cocoa beans

12.1.17 Dried meat

12.2 Low water activity foods: concentrated foods

12.2.1 Jams

12.2.2 Dried fruit

12.2.3 Fruit cakes

12.2.4 Confectionery

12.2.5 Fruit concentrates

12.2.6 Honey and syrups

12.3 Low water activity foods: salt foods

12.4 Intermediate moisture foods: processed meats

12.5 Heat processed acid foods

12.6 Preserved foods

12.7 Cheese

 

13 Mycotoxins

13.1 Background

13.2 Categorising mycotoxins

13.3 Aflatoxins

13.3.1 History

13.3.2 Chemical characteristics 

13.3.3 Hazard identification

13.3.4 Exposure assessment

13.3.5 Risk characterisation

13.3.6 Chemical analysis

13.3.7 Levels in foods

13.3.8 Management of aflatoxins in foods

13.4  Ochratoxin A

13.4.1 History

13.4.2 Chemical characteristics 

13.4.3 Hazard identification

13.4.4 Exposure assessment

13.4.5 Risk characterisation

13.4.6 Chemical analysis

13.4.7 Levels in foods

13.4.8 Management of ochratoxin A in foods

13.5 Fumonisins

13.5.1 History

13.5.2 Chemical characteristics 

13.5.3 Hazard identification 

13.5.4 Exposure assessment

13.5.5 Risk characterisation

13.5.6 Chemical analysis

13.5.7 Levels in foods

13.5.8 Management of fumonisins in foods

13.6 Deoxynivalenol and nivalenol

13.6.1 History

13.6.2 Chemical characteristics 

13.6.3 Hazard identification

13.6.4 Exposure assessment

13.6.5 Risk characterisation

13.6.6 Chemical analysis

13.6.7 Levels in foods

13.6.8 Management of trichothecenes in foods

13.7 Zearalenone

13.7.1 History

13.7.2 Chemical characteristics 

13.7.3 Hazard identification

13.7.4  Exposure assessment

13.7.5 Risk characterisation

13.7.6 Chemical analysis

13.7.7 Management of zearalenone in foods

13.8 Patulin

13.8.1 History

13.8.2 Chemical characterisation

13.8.3 Hazard identification

13.8.4 Exposure assessment and risk characterisation

13.8.5 Chemical analysis

13.8.6 Management of patulin in foods

13.9  Minor mycotoxins

13.9.1 Field toxins

13.9.2  Toxins in grains and processed foods

 

Media Appendix

 

Glossary

 

References

 

Taxonomic Noveties

O autorze

•           Dr John I. Pitt was employed by CSIRO Food (under various names) from 1954 to 2018, commencing as a Technical Assistant, rising to Chief Research Scientist n 1992 and then, after official retirement in 2002, continuing to work as an Honorary Fellow. His prime interest was fungi in foods, where he contributed in three areas: media and methods in food mycology; species of foodborne fungi, their sources, physiological properties and ecology; and their production of mycotoxins. He was elected to Fellowship of the International Mycological Association, and Life Membership the Mycological Society of America, the British Mycological Society and the Australian Society for Microbiology. He is currently employed (part time) by Microbial Screening Technologies, a biodiscovery company.

•           Dr Ailsa D. Hocking joined Dr Pitt at CSIRO Food in 1974: they worked there together for more than 40 years. Dr Hocking rose to Senior Principal Research Scientist before she officially retired in 2015, then continued to work as an Honorary Fellow until she finally retired this year. Her principal research work was in the study of  foodborne fungi, particularly their physiology and ecology, and also media and methods for their isolation.  She also spent many years liaising with the Australian food industry over many and varied food related industrial problems. She served as the mycological Editor of International Journal of Food Microbiology for a number of years.

Blurb

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.