A part of the Food Microbiology Series, Molecular Biology of Food and Water Borne Mycotoxigenic and Mycotic Fungi reveals similarities between fungi present in/on food and water and those that cause human fungal diseases. The book covers food borne mycotoxigenic fungi in depth and examines food borne fungi from the standpoint of mycoses (i.e. fungal growth on humans) as well as mycotoxin diseases and includes contributions from a wide range of international experts in food borne fungal pathogens research.
Designed to be a single source on food borne human fungal pathogens including mycotoxigenic fungi, the book presents:
Basic concepts of developments in nomenclature and bar coding
Authoritative description of key molecular techniques applicable to food borne fungal pathogens research
State-of-art review of molecular biology, genome structure, epidemiology, pathogenesis, diagnosis, control, and prevention of major food borne fungal pathogens
Thorough discussion of alternative methods to those involving nucleic acids
The book provides higher-level knowledge of which foods and water can contain potentially dangerous fungi. It includes background information on basic mycology, covers identification methods, and discusses molecular biological and other biochemical methods, and supplies information on vaccines against fungi. It is a reliable roadmap to future developments in improved, innovative molecular methods.
Publisher: Taylor & Francis Inc
Number of pages: 638
Weight: 1293 g
Dimensions: 254 x 178 x 41 mm
"This major text is designed to bring together in a single place the latest information on food borne human fungal pathogens, including mycotoxigenic fungi. At the same time it provides background to our knowledge of the fungi involved, especially in the light of molecular systematic studies. This combination is especially welcome as applied mycologists do not always have ready access to explanations of current methodologies and procedures for the naming and characterization of fungi.... This book merits a place in all laboratories dealing with aspects of food spoilage and clinically important fungi, and is also a source of much other information on the genera treated that will be pertinent to those working with them in other areas of applied mycology, especially biodeterioration, food spoilage, and postharvest losses."
-IMA Fungus, Vol. 6, No. 2