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Beskrivelse
A part of the Food Microbiology Series, Molecular Biology of Food and Water Borne Mycotoxigenic and Mycotic Fungi reveals similarities between fungi present in/on food and water and those that cause human fungal diseases. The book covers food borne mycotoxigenic fungi in depth and examines food borne fungi from the standpoint of mycoses (i.e. fungal growth on humans) as well as mycotoxin diseases and includes contributions from a wide range of international experts in food borne fungal pathogens research.
Designed to be a single source on food borne human fungal pathogens including mycotoxigenic fungi, the book presents:
Basic concepts of developments in nomenclature and bar coding
Authoritative description of key molecular techniques applicable to food borne fungal pathogens research
State-of-art review of molecular biology, genome structure, epidemiology, pathogenesis, diagnosis, control, and prevention of major food borne fungal pathogens
Thorough discussion of alternative methods to those involving nucleic acids The book provides higher-level knowledge of which foods and water can contain potentially dangerous fungi. It includes background information on basic mycology, covers identification methods, and discusses molecular biological and other biochemical methods, and supplies information on vaccines against fungi. It is a reliable roadmap to future developments in improved, innovative molecular methods.
