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Abstract:
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1. Introduction -- 2. The Ecology of Fungal Food Spoilage -- 3. Naming and Classifying Fungi -- 4. Methods for Isolation, Enumeration and Identification -- 5. Primary Keys and Miscellaneous Fungi -- 6. Zygomycetes -- 7. Penicillium and Related Genera -- 8. Aspergillus and Related Teleomorphs -- 9. Xerophiles -- 10. Yeasts -- 11. Spoilage of Fresh and Perishable Foods -- 12. Spoilage of Stored, Processed and Preserved Foods.
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