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Conference papers and proceedings
|Additional Physical Format:||Online version:
NATO Advanced Research Workshop on Standardization of Methods for the Mycological Examination of Foods (1984 : Boston, Mass.).
Methods for the mycological examination of food.
New York : Plenum Press, ©1986
|Material Type:||Conference publication|
|All Authors / Contributors:||
A D King; North Atlantic Treaty Organization. Scientific Affairs Division.
|Notes:||"Proceedings of a NATO Advanced Research Workshop on Standardization of Methods for the Mycological Examination of Foods, held July 11-13, 1984, in Boston, Massachusetts"--Title page verso.
"Published in cooperation with NATO Scientific Affairs Division."
|Description:||xii, 315 pages : illustrations ; 25 cm.|
|Contents:||1: Sample Preparation.- Effect of Sample Size on Variance of Mold and Yeast Counts from Hard Cheese and Skim Milk Powder.- Evaluation of Blending, Stomaching and Shaking for the Mycological Analysis of Dried Foods.- Comparison of Stomaching Versus Blending in Sample Preparation for Mold Enumeration.- Evaluation of Blending, Stomaching and Shaking for Mold Counts in Flour.- Comparison of Fungal Counts on Foods Prepared by Blending or Stomaching.- Evaluation of Diluents Used in the Mycological Analysis of Dried Foods.- A Comparison Between Peptone and Ringer Solution with Polysorbitan Diluents on the Enumeration of Molds and Yeasts from Hard Cheese and Skim Milk Powder.- Comparison of Four Diluents for the Mycological Examination of Cereals.- Influence of the Addition of a Wetting Agent (Polysorbitan 80) in Diluent on Fungal Counts from Cereals.- Impromptu Contribution: Blending, Diluents and Sedimentation.- Effect of Incubating Plates Inverted or Upright When Enumerating Yeasts and Molds in Dry Seed-based Foods.- The Influence of Dilution on the Enumeration of Yeasts from Beverages.- Causes of Dilution Errors When Enumerating Molds in Foods.- Effect of Presoaking on Recovery of Fungi from Cereals and Cereal Products.- Optimization of Conditions for the Surface Disinfection of Sorghum and Sultanas Using Sodium Hypochlorite Solutions.- Comparison of Methods Used for Surface Disinfection of Food and Feed Commodities Before Mycological Analysis.- Dilution Plating Versus Direct Plating of Various Cereal Samples.- Comparison of Direct and Dilution Plating for Detecting Penicillium viridicatum in Barley Containing Ochratoxin.- Comparison of Pour Versus Surface Plating Techniques for Mold Enumeration.- Comparison of Spread and Pour Plate Methods for Enumerating Yeasts and Molds in Dry Foods Using DRBC Medium.- Comparison of Spread and Pour Plate Methods for Enumerating Yeasts and Molds in Dry Foods Using OGY Medium.- Discussion.- Recommendations.- 2: General Purpose Enumeration and Isolation Media.- Properties of the Ideal Fungal Enumeration Medium.- Principles for Media Evaluation.- Comparison of Various Media for the Enumeration of Yeasts and Molds in Food.- Comparison of Media for the Enumeration of Fungi from Dried Foods.- A Collaborative Exercise Comparing Media for Enumerating Fungi in Foods.- A Comparison of DRBC, RBC and MEA Media for the Enumeration of Molds and Yeasts in Pure Culture and in Foods.- A Comparison of DRBC, OGY and RBC Media for the Enumeration of Yeasts and Molds in Foods.- A Comparison of DG18 with RBC Media for the Enumeration of Molds in Pure Culture and Molds and Yeasts in Foods.- Comparison of a General Purpose Mycological Medium with a Selective Mycological Medium for Mold Enumeration.- Comparison of DRBC Medium with PDA Containing Antibiotics for Enumerating Fungi in Dried Food Ingredients.- A Comparison of DRBC and DG18 Media for Enumerating Molds and Yeasts in Cheddar Cheese and Skim Milk Powder.- Comparative Study of Media for the Detection and Enumeration of Molds and Yeasts.- Comparison of DG18 with PDA Medium Containing Antibiotics for Enumerating Fungi in Pasta Products.- Comparison of Five Media for the Enumeration of Molds in Cereals and Cereal Products.- Comparison of Media for Enumerating Yeasts and Molds in Dry Seed-based Foods.- Comparison of Media for the Enumeration of Molds in Flour.- Comparison of General Purpose Media for the Enumeration of Molds and Yeasts.- Merits and Shortcoming of DG18, OGY, OGGY and DRBC Media for the Examination of Raw Meats.- Discussion.- Recommendations.- 3: Selective Media and Procedures.- A Selective Medium for Rapid Detection of Aspergillus flavus.- Evaluation of Media for Simultaneously Enumerating Total Fungi and Aspergillus flavus and A. parasiticus in Peanuts, Corn Meal and Cowpeas.- Selective Medium for Penicillium viridicatum in Cereals.- Comparison of Selective Media and Direct or Dilution Plating for the Isolation of Toxigenic Fungi from Foods.- Comparison of Five Media for Enumeration of Mesophilic Mycoflora of Foods.- A Selective Medium for Fusarium Species.- Comparison of Enumeration Methods for Molds Growing in Flour Stored in Equilibrium with Relative Humidities Between 66 and 68%.- Enumeration of Xerophilic Yeasts in Apple Concentrate.- Comparison of Media for Counting Yeasts in High Fructose Syrup.- Techniques for the Enumeration of Heat Resistant Fungi.- Incidence, Properties and Detection of Heat Resistant Fungi.- Discussion.- Recommendations.- 4: Media for Yeasts and Consideration of Injured Cells.- Comparison of OGY with DRBC Medium for Enumerating Yeasts in Dry Food Products.- Effect of Diluent and Medium Water Activity on Recovery of Yeasts from High Sugar Coatings and Fillings.- Comparison of DRBC, OGY and PDA Media for Enumeration of Yeasts in Beverage Products.- Sensitivity and Precision of Methods for the Enumeration of Yeasts in Wine.- Consideration of Media for Enumerating Injured Fungi.- The "Phoenix Phenomenon" During Resuscitation of Fungi in Foods.- Discussion.- Recommendations.- 5: Significance of Fungal Populations on Foods (Baseline Counts).- Fundamentals of the Rational Use of Target Values ("Standards") in the Microbiological Monitoring of Foods.- Baseline Counts of Yeasts and Molds in Foods in the Netherlands.- Fungal Flora and Counts on Foods.- Baseline Levels of Fungi in Food Ingredients, Beverages, Frozen Foods and Vegetables.- Baseline Counts for Yeasts in Beverages and Food Commodities.- Baseline Counts of Yeasts in Soft Drinks.- Baseline Counts for Sugar, High-Fructose Syrup and Honey.- Baseline Counts of Molds in Flour.- Baseline Counts for Wheat, Flour and Bran.- Baseline Counts of Molds in Dried Vegetables.- Baseline Count of Molds in Paprika.- Discussion.- Recommendations.- 6: Unacceptable Levels of Fungi.- Unacceptable Levels of Molds.- Unacceptable Levels of Potentially Toxigenic Fungi in Foods.- Unacceptable Levels of Specific Fungi.- Unacceptable Levels for Yeasts.- Unacceptable Levels of Yeasts in Bottled Wine.- Discussion.- Recommendations.- 7: New Techniques for Estimating Fungal Biomass in Foods.- New Techniques for Estimating Fungi in Foods.- New Techniques: Metabolic Measurements.- Comparison of a Plate-MPN Technique with Surface Plate Count for Mold Enumeration.- Impedimetric Estimation of Molds.- Modern Detection Methods for Food Spoilage Fungi.- Discussion.- Recommendations.- 8: Taxonomic Schemes for Foodborne Fungi.- Compilation of Foodborne Filamentous Fungi.- Aids in the Identification of Important Foodborne Species of Filamentous Fungi.- A Simplified Scheme for the Identification of Yeasts.- Discussion.- APPENDIX I: Formulae for Mycological Media.- Participants and Attendees.- Author Index.|
|Series Title:||NATO ASI series., Series A,, Life sciences ;, v. 122.|
|Responsibility:||edited by A.D. King, Jr. [and others].|
- Food -- Microbiology -- Congresses.
- Mycology -- Technique -- Congresses.
- Food -- Analysis -- Congresses.
- Food Microbiology.
- Mycology -- methods.
- Microbiological Techniques.
- Food -- Analysis.
- Food -- Microbiology.
- Mycology -- Technique.
- Aliments -- Microbiologie -- Congrès.
- Aliments -- Analyse -- Congrès.
- Mycologie -- Technique -- Congrès.
- Food -- Contaminents: Fungi -- Examination -- Methods