Food and Beverage Mycology / Edition 2

Contents: Classification of Food and Beverage Fungi * Relationships of Water Activity to Fungal Growth * Fruits and Fruit Products * Vegetables and Related Products * Meats, Poultry and Seafoods * Dairy Products * Field and Storage Fungi * Bakery Products * Traditional Fermented Food Products * Alcoholic Beverages * Edible Mushrooms * Poisonous Mushrooms * Fungi as a Source of Protein * Fungal Enzymes and Primary Metabolites Used in Foods Processing * Mycotoxins * Methods for Detecting Mycotoxins in Food and Beverages * Methods for Detecting Fungi in Foods and Beverages * Appendix: Regulatory Action Levels for Mold Defects in Foods * Index'