Advances in Food Mycology

CONTENTS
Foreword ..............................................v
Contributors . .......................................... xi
Section 1. Understanding the fungi producing important
mycotoxins . .................................... 1
Important mycotoxins and the fungi which produce them ...... 3
Jens C. Frisvad, Ulf Thrane, Robert A. Samson
and John I. Pitt
Recommendations concerning the chronic problem of
misidentification of mycotoxigenic fungi associated
with foods and feeds ............................ 33
Jens C. Frisvad, Kristian F. Nielsen and Robert A. Samson
Section 2. Media and method development in food mycology . ... 47
Comparison of hyphal length, ergosterol, mycelium dry
weight, and colony diameter for quantifying growth
of fungi from foods ............................ 49
Marta H. Taniwaki, John I. Pitt, Ailsa D. Hocking
and Graham H. Fleet
vii