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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

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

This is the second edition of the definitive work on fungi in foods covering identification, isolation, enumeration, taxonomy, physiology and mycotoxin formatio

In contrast to the second edition, the third edition of ‘‘Fungi and Food Spoilage’’ is evolutionary rather than revolutionary. The second edition was in

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 t