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Fresh and Perishable Foods

  • John I. Pitt
  • Ailsa D. Hocking
Chapter

In relation to spoilage by fungi, foods can be divided onto two broad classes: fresh or perishable foods and stored or processed foods. Spoilage of these two classes of foods occurs in quite different ways and is caused by separate types of fungi, so is treated in two separate chapters. Many kinds of foods, however, can undergo spoilage both when fresh and after processing and so have been included in both chapters.

Keywords

Fusarium Species Botrytis Cinerea Rhizoctonia Solani Alternaria Alternata Penicillium Species 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Copyright information

© Springer Science+Business Media, LLC 2009

Authors and Affiliations

  1. 1.Div. Food ProcessingCSIRONorth RydeAustralia
  2. 2.Div. Food ResearchCSIRONorth RydeAustralia

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