Overview

Edited by a highly respected expert in moulds and yeasts, this book focuses on the relevance of yeasts and moulds to the food and drinks industries with summaries of the basic characteristics of isolates and incidences in these commodities. The information is presented in tabular form and includes growth rates, appearance and recovery on different media and under different conditions. In addition to the spoilage aspects of yeasts and moulds, the production of mycotoxins by moulds forms the substance of a specific chapter, together with the types of foods responsible for mycotoxicosis. Intended as a reference book for the laboratory or library, this book will appeal to researchers, industrialists and students interested in food science particularly mycology and microbiology.

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9781907895029

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Founded in 1919, Leatherhead Food Research, based near London, UK, is an independent organisation delivering innovative research, scientific consultancy and regulatory guidance and interpretation. Peter Wareing is the principal food safety advisor at Leatherhead Food Research. Fundamentally a membership-based organisation, Leatherhead Food International's unique portfolio of products has attracted over 1,000 companies worldwide. They represent a who's who of the global food and beverage industry, ranging from large multi-nationals to small and medium-sized companies. Leatherhead Food Research's industry-leading scientific, regulatory and market research capabilities create a unique combination of food industry acumen and scientific expertise.

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