A bulletin for the Australian Food Industry September 1997
Contents: Training and national food hygiene legislation | ANZFA draft standard on food additives | Unusual chemical poisoning incident | Chlorfluazuron (CFZ) residues in meat | Hepatitis A transmission by foods | Garibaldi charges dropped | Cheese from unpasteurised milk | Date marking of processed foods for export | Fungi and food spoilage
Fungi and food spoilage
CSIRO scientists, John Pitt and Ailsa Hocking, have released the second edition of their internationally recognised text Fungi and food spoilage.
Fungi are a major cause of food spoilage and are increasingly recognised as potential food safety hazards.
The book includes methods for isolation, enumeration and identification of food spoilage fungi as well as comprehensive chapters on the ecology of fungal food spoilage and the spoilage of both fresh and processed foods.
The second edition greatly expands the first and includes in its descriptions of individual species full details of distinctive features, physiology, ecology and mycotoxin production.
In a recent review in International Food Safety News, Anthony P. Williams, consulting microbiologist with Williams and Neaves, Food Safety Consultants, and previously from Leatherhead Food RA, described the book as 'truly magnificent' and recommended its purchase 'by any normal food microbiology laboratory where moulds are to be handled'.
The book is published by Blackie Academic & Professional, ISBN 0412554607 and is available from D A Books (03 9873 4411).
For further information contact:
Dr. Ailsa Hocking; Dr. John Pitt
Sydney Laboratory
Food Science Australia
Telephone 02 9490 8333
Food Science Australia
PO Box 52, North Ryde 1670. Tel +61 2 9490 8397 Fax +61 2 9490 8499
Email enquiries@csiro.au