ABSTRACT
For millennia, the presence of fungi in food has been both boon and bane to food stores. Fungi can spoil large quantities of food and produce dangerous toxins that threaten human health; however, fungal spoilage in certain foods can produce a unique, highly prized food source and there are some very effective fungal derived medicines. A thorough un
TABLE OF CONTENTS
part |2 pages
Part 1: FUNGI AND LIVING CROPS
part |2 pages
Part 2: THE FUNGAL SPORE IN FOOD MYCOLOGY
part |2 pages
Part 3: FUNGI AND MYCOTOXINS
part |2 pages
Part 4: FUNGI AS HYPERPRODUCERS
part |2 pages
Part 5: FUNGAL SPOILAGE: ECOLOGY, GROWTH AND DETECTION
part |2 pages
Part 6: FUNGI AS FOOD