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Author: Carla Viegas
Publisher: Academic Press
ISBN: 0124115357
Category : Medical
Languages : en
Pages : 459
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Book Description
Environmental Mycology in Public Health: Fungi and Mycotoxins Risk Assessment and Management provides the most updated information on fungi, an essential element in the survival of our global ecology that can also pose a significant threat to the health of occupants when they are present in buildings. As the exposure to fungi in homes is a significant risk factor for a number of respiratory symptoms, including allergies and hypersensitivity pneumonitis, this book presents information on fungi and their disease agents, important aspects of exposure assessment, and their impacts on health. This book answers the hard questions, including, "How does one detect and measure the presence of indoor fungi?" and "What is an acceptable level of indoor fungi?" It then examines how we relate this information to human health problems. - Provides unique new insights on fungi and their metabolites detection in the environmental and occupational settings - Presents new information that is enriched by significant cases studies - Multi-contributed work, edited by a proficient team in medical and environmental mycology with different individual expertise - Guides the readers in the implementation of preventive and protective measures regarding exposure to fungi
Author: Carla Viegas
Publisher: Academic Press
ISBN: 0124115357
Category : Medical
Languages : en
Pages : 459
Get Book Here
Book Description
Environmental Mycology in Public Health: Fungi and Mycotoxins Risk Assessment and Management provides the most updated information on fungi, an essential element in the survival of our global ecology that can also pose a significant threat to the health of occupants when they are present in buildings. As the exposure to fungi in homes is a significant risk factor for a number of respiratory symptoms, including allergies and hypersensitivity pneumonitis, this book presents information on fungi and their disease agents, important aspects of exposure assessment, and their impacts on health. This book answers the hard questions, including, "How does one detect and measure the presence of indoor fungi?" and "What is an acceptable level of indoor fungi?" It then examines how we relate this information to human health problems. - Provides unique new insights on fungi and their metabolites detection in the environmental and occupational settings - Presents new information that is enriched by significant cases studies - Multi-contributed work, edited by a proficient team in medical and environmental mycology with different individual expertise - Guides the readers in the implementation of preventive and protective measures regarding exposure to fungi
Author: Laurent Dufossé
Publisher: MDPI
ISBN: 303842787X
Category : Science
Languages : en
Pages : 141
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Book Description
This book is a printed edition of the Special Issue "Fungal Pigments" that was published in JoF
Author: John I. Pitt
Publisher: Springer Science & Business Media
ISBN: 1461563917
Category : Technology & Engineering
Languages : en
Pages : 599
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Book Description
This book is designed as a laboratory guide for the food microbiologist, to assist in the isolation and identification of common food-borne fungi. We emphasise the fungi which cause food spoilage, but also devote space to the fungi commonly encountered in foods at harvest, and in the food factory. As far as possible, we have kept the text simple, although the need for clarity in the descriptions has necessitated the use of some specialised mycological terms. The identification keys have been designed for use by microbiologists with little or no prior knowledge of mycology. For identification to genus level, they are based primarily on the cultural and physiological characteristics of fungi grown under a standardised set of conditions. The microscopic features of the various fungi become more important when identifying isolates at the species level. Nearly all of the species treated have been illustrated with colony photographs, together with photomicrographs or line drawings. The photomicrographs were taken using a Zeiss WL microscope fitted with Nomarski interference contrast optics. We are indebted to Mr W. Rushton and Ms L. Burton, who printed the many hundreds of photographs used to make up the figures in this book. We also wish to express out appreciation to Dr D.L. Hawksworth, Dr A.H.S.
Author: Charles Thom
Publisher:
ISBN:
Category : Aspergillus
Languages : en
Pages : 304
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Book Description
Author: Robert Samson
Publisher: Springer Science & Business Media
ISBN: 147571856X
Category : Science
Languages : en
Pages : 465
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Book Description
Author: Clive de W Blackburn
Publisher: Woodhead Publishing
ISBN: 1845691415
Category : Technology & Engineering
Languages : en
Pages : 737
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Book Description
The control of microbiological spoilage requires an understanding of a number of factors including the knowledge of possible hazards, their likely occurrence in different products, their physiological properties and the availability and effectiveness of different preventative measures. Food spoilage microorganisms focuses on the control of microbial spoilage and provides an understanding necessary to do this.The first part of this essential new book looks at tools, techniques and methods for the detection and analysis of microbial food spoilage with chapters focussing on analytical methods, predictive modelling and stability and shelf life assessment. The second part tackles the management of microbial food spoilage with particular reference to some of the major food groups where the types of spoilage, the causative microorganisms and methods for control are considered by product type. The following three parts are then dedicated to yeasts, moulds and bacteria in turn, and look in more detail at the major organisms of significance for food spoilage. In each chapter the taxonomy, spoilage characteristics, growth, survival and death characteristics, methods for detection and control options are discussed.Food spoilage microorganisms takes an applied approach to the subject and is an indispensable guide both for the microbiologist and the non-specialist, particularly those whose role involves microbial quality in food processing operations. - Looks at tools, techniques and methods for the detection and analysis of microbial food spoilage - Discusses the management control of microbial food spoilage - Looks in detail at yeasts, moulds and bacteria
Author: Kenneth Bryan Raper
Publisher: Krieger Publishing Company
ISBN:
Category : Science
Languages : en
Pages : 712
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Book Description
Author: Charles Thom
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 48
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Book Description
Micro-organisms that successfully develop universality of distribution and omnivorousness of habit generally belong to groups characterized by great diversification in appearance, in morphology, and in physiological adaptation. Because of this diversity investigators encounter organisms varying in minor details and describe them as new. Of the fungi that are universally distributed and significant in incipient spoilage of organic products useful to man, members of the Aspergillus glaucus group are among the most important in their action and striking in their habit.
Author: Brian Flannigan
Publisher: CRC Press
ISBN: 0203302931
Category : Science
Languages : en
Pages : 555
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Book Description
Despite the large amount of money spent on research into pollution of the indoor environment, the problem remains complex with major gaps in our knowledge of the identities and sources of pollutants and of the effects of prolonged exposure to indoor pollutants on health. Microorganisms in Home and Indoor Work Environments considers one such group o
Author: János Varga
Publisher: BRILL
ISBN: 9086866352
Category : Science
Languages : en
Pages : 334
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Book Description
Aspergillus is among the economically most important fungal genera. Aspergillus species are used in the fermentation industry for the production of various enzymes, organic acids and pharmaceutically important compounds, and in Oriental food fermentations. At the same time, Aspergilli can cause opportunistic infections, and produce a range of secondary metabolites also known as mycotoxins which are harmful to humans and animals. Due to its importance in biotechnology, medicine and foods, Aspergilli are in the forefront of studies dealing with various aspects of fungi. This is well illustrated by the fact that projects aiming at sequencing the genomes of nine species are in progress. In this book, some aspects of the biology of this genus are covered, including the biotechnological importance of Aspergilli, their role in mycotoxin contamination of food products including grapes and coffee products, and implications of biodiversity of Aspergillus populations for agriculture. Among the clinical aspects, the role of Aspergilli in eye infections, the mechanisms of antifungal drug resistance and their molecular identification in the clinical setting are covered. Several chapters deal with the genomic aspects of Aspergilli, including the genomics of pigment biosynthesis, extracellular enzyme production, aflatoxin biosynthesis and the identification of genes taking part in sexual processes. Additional chapters cover the variability and inheritance of mycoviruses in Aspergilli and multilocus approaches are given to clarify the evolutionary history of the genus. Finally, a new taxonomic classification of the various Aspergillus sections is given based on multilocus sequence data.
