Advances in Food Mycology (Advances in Experimental Medicine and Biology Book 571)

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. Front Matter....Pages 1-1 Important mycotoxins and the fungi which produce them....Pages 3-31 Recommendations concerning the chronic problem of misidentification of mycotoxigenic fungi associated with foods and feeds....Pages 33-46 Front Matter....Pages 47-47 Comparison of hyphal length, ergosterol, mycelium dry weight, and colony diameter for quantifying growth of fungi from foods....Pages 49-67 Evaluation of molecular methods for the analysis of yeasts in foods and beverages....Pages 69-106 Standardization of methods for detecting heat resistant fungi....Pages 107-111 Front Matter....Pages 113-113 Ecophysiology of fumonisin producers in Fusarium section Liseola ....Pages 115-122 Ecophysiology of Fusarium culmorum and mycotoxin production....Pages 123-136 Food-borne fungi in fruit and cereals and their production of mycotoxins....Pages 137-152 Black Aspergillus species in Australian vineyards: from soil to ochratoxin A in wine....Pages 153-171 Ochratoxin A producing fungi from Spanish vineyards....Pages 173-179 Fungi producing ochratoxin in dried fruits....Pages 181-188 An update on ochratoxigenic fungi and ochratoxin A in coffee....Pages 189-202 Mycobiota, mycotoxigenic fungi, and citrinin production in black olives....Pages 203-210 Byssochlamys : significance of heat resistance and mycotoxin production....Pages 211-224 Effect of water activity and temperature on production of aflatoxin and cyclopiazonic acid by Aspergillus flavus in peanuts....Pages 225-235 Front Matter....Pages 237-237 Inactivation of fruit spoilage yeasts and moulds using high pressure processing....Pages 239-246 Activation of ascospores by novel food preservation techniques....Pages 247-260 Mixtures of natural and synthetic antifungal agents....Pages 261-286 Probabilistic modelling of Aspergillus growth....Pages 287-306 Antifungal activity of sourdough bread cultures....Pages 307-316 Front Matter....Pages 237-237 Prevention of ochratoxin A in cereals in Europe....Pages 317-342 Recommended methods for food mycology....Pages 343-348

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, Denmark.

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 these Proceedings.

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, Denmark. 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 these Proceedings.