Methods For The Mycological Examination Of Food

The desirability, indeed the necessity, for standardization of methods for the examination of foods for contaminant and spoilage mycoflora has been apparent for some time. The concept of a specialist workshop to address this problem was borne during conversations at the Gordon Research Conference on "Hicrobiological Safety of Foods" in Plymouth, New Hampshire, in July 1982. Discussions at that time resulted in an Organizing Committee of four, who became the Editors, and a unique format: all attendees would be expected to contribute and, in most cases, more than once; and papers in nearly all sessions would be presented as a set of data on a single topic, not as a complete research paper. Each session would be followed by general discussion, and then a panel would formulate recommendations for approval by a final plenary session. The idea for this format was derived from the famous "Kananaskis I" workshop on Hyphomycete taxonomy and terminology organized by Bryce Kendrick of the University of Waterloo, Ontario in 1969. Attendance would necessarily be limited to a small group of specialists in food mycology. The scope of the workshop developed from answers to questionnaires circulated to prospective participants. To generate new data which would allow valid comparisons to be drawn, intending participants were given a variety of topics as assignments and asked to bring information obtained to the workshop.

Proceedings of the Second International Workshop on Standardization of Methods for the Mycological Examination of Foods, held at Baarn, The Netherlands, August, 1990. Nine collaborative studies and forty articles focus mainly on the development of better methods for the detection and enumeration of fungi in foods. Includes: sections on xerophilic, heat resistant and mycotoxigenic fungi, and immunological and alternative techniques for detection of fungi; a summary of recommendations for methods to be adopted that were prepared and agreed upon at the workshop; a review of mycological methods and media currently considered to be the most satisfactory available. Annotation copyright by Book News, Inc., Portland, OR

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.

Microbiological Examination Methods of Food and Water is an illustrated laboratory manual that provides an overview of current standard microbiological culture methods for the examination of food and water, adhered to by renowned international organizations, such as ISO, AOAC, APHA, FDA and FSIS/USDA. It includes methods for the enumeration of indicator microorganisms of general contamination, indicators of hygiene and sanitary conditions, sporeforming, spoilage fungi and pathogenic bacteria. Every chapter begins with a comprehensive, in-depth and updated bibliographic reference on the microorganism(s) dealt with in that particular section of the book. The latest facts on the taxonomic position of each group, genus or species are given, as well as clear guidelines on how to deal with changes in nomenclature on the internet. All chapters provide schematic comparisons between the methods presented, highlighting the main differences and similarities. This allows the user to choose the method that best meets his/her needs. Moreover, each chapter lists validated alternative quick methods, which, though not described in the book, may and can be used for the analysis of the microorganism(s) dealt with in that particular chapter. The didactic setup and the visualization of procedures in step-by-step schemes allow the user to quickly perceive and execute the procedure intended. This compendium will serve as an up-to-date practical companion for laboratory professionals, technicians and research scientists, instructors, teachers and food and water analysts. Alimentary engineering, chemistry, biotechnology and biology (under)graduate students specializing in food sciences will also find the book beneficial. It is furthermore suited for use as a practical/laboratory manual for graduate courses in Food Engineering and Food Microbiology.

Abstract: For students, professionals, and lay persons, the book provides information on fungi influencing foods and beverages. Discussed are fungi and what they do, their involvement in all classes of food products, and methodologies for detecting and quantifying fungal populations and mycotoxins. Stressed are the practical and applied aspects of mycology as it relates to foods and beverages. Specific topics, from a number of contributors, are: classification of food and beverage fungi; relationships of water activity to fungal growth; fruits and fruit products; fungi in the spoilage of vegetables; meats, poultry, and seafoods; dairy products; storage fungi, bakery products; traditional fermented food products; alcoholic beverages; edible mushrooms; fungi as a source of protein; metabolites of fungi used in food processing; mycotoxins; methods for detecting mycotoxins in foods and beverages; and methods for detecting fungi in foods and beverages.

The Compendium of Methods for the Microbiological Examination of Foods, now in its new, 4th Edition, is the all-inclusive reference for anyone involved in the dynamic fields of processing and testing the safety and quality of foods. Food-borne illnesses comprise a significant public health problem, striking 76 million Americans yearly and killing 5,000, according to estimates by the Centers for Disease Control and Prevention. APHA's Compendium is the authority for food safety testing. The Compendium presents a comprehensive selection of proven testing methods with an emphasis on accuracy, relevance, and reliability. More than 200 experts have reviewed and updated the 64 chapters in this new edition. New material included on meats and meat products. Contents include: general laboratory procedures, including laboratory quality assurance, environmental monitoring procedures, sampling plans, sample collection, shipment, and preparation for analysis; microorganisms involved in processing and spoilage of foods; foods and the microorganisms involved in their safety and quality; indicator microorganisms and pathogens, microorganisms and food safety: foodborne illness; preparation of microbiological materials-media, reagents, and stains; and much more.

Proceedings by the APHA Intersociety / Agency Committee on Microbiological Methods for Foods.