Mycology 2019

Food Mycology

^{The growth of fungi and yeasts in foods, and the consequent problems caused by these organisms, is a very important part of food quality and safety, but often does not receive as much attention as the perhaps more familiar problems caused by bacteria.  And yet, food spoilage caused by fungi and yeasts can be far more significant, in particular in a number of key food groups, particularly those that are acidic in nature and/or have low moisture content. These include food groups such as bakery products, dairy products, beverages (e.g. fruit juices), dried fruits and nuts, and confectionary.}