Advances in Food Mycology
Edited by Hocking, A.D.; Pitt, J.I.; Samson, R.A.; Thrane, U.
This is the proceeding of the 5th International Workshop on Food Mycology sponsored by the
International Commission on Food Mycology. The workshop took place October 16-18, 2003 in Samso,
Hardcover XIV, 378 p. 50 illus., ISBN 9780387283852
The Fifth Workshop was attended by some 35 participants, drawn from among food mycology and related
disciplines around the world. The workshop was highly successful, with papers devoted to media and methods
development in food mycology, as is usual with these workshops. Particular emphasis was placed on the fungi
which produce mycotoxins, especially their ecology, and through ecology, potential control measures. Sessions
were also devoted to yeasts and the inactivation of fungal spores by the use of heat and high pressure. Nearly 40
scientific papers were presented over three days of the workshop, and these papers are the major contributions in
Written for: People in the field of Food Safety, Mycology, and Toxicology
Appendix 1 - Media.
- List of contributors.
- Important mycotoxins and the fungi which produce them.
- Recommendations concerning the chronic problem of misidentification of mycotoxigenic fung
associated with foods and feeds.
- Comparison of hyphal length, ergosterol, mycelium dry weight and colony diameter for
quantifying growth of fungi from foods.
- Evaluation of molecular methods for the analysis of yeasts in foods and beverages
- Standardization of methods for detecting heat resistant fungi.
- Ecophysiology of fumonisin producers in Fusarium section Liseola.
- Ecophysiology of Fusarium culmorum and mycotoxin production.
- Food-borne fungi in fruit and cereals and their production of mycotoxins.
- Black Aspergillus species in Australian vineyards: from soil to ochratoxin A in wine.
- Ochratoxin A producing fungi from Spanish vineyards
- Fungi producing ochratoxin in dried fruits.
- An update on ochratoxigenic fungi and ochratoxin A in coffee.
- Mycobiota, mycotoxigenic fungi and citrinin production in black olives.
- Byssochlamys: significance of heat resistance and mycotoxin production
- Effect of water activity and temperature on production of aflatoxin and cyclopiazonic acid by
Aspergillus flavus in peanuts.
- nactivation of fruit spoilage yeasts and moulds using high pressure processing.
- Activation of ascospores by novel food preservation techniques.
- Mixtures of natural and synthetic antifungal agents.
- Probabilistic modelling of Aspergillus growth.
- Antifungal activity of sourdough bread cultures.
- Prevention of ochratoxin A in cereals in Europe.
- Recommended methods for food mycology.
Appendix 2 - International Commission on Food Mycology.
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