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. Schroet.
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