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Penicillium digitatum (/ ˌ p ɛ n ɪ ˈ s ɪ l i əm ˌ d ɪ dʒ ɪ ˈ t eɪ t əm /) is a mesophilic fungus found in the soil of citrus-producing areas. [1] [2] [3] It is a major source of post-harvest decay in fruits and is responsible for the widespread post-harvest disease in Citrus fruit known as green rot or green mould.
Before modern microbiology, foodbourne illness was not understood, and, from the mid 1800s to early-mid 1900s, was perceived as ptomaine poisoning, caused by a fundamental flaw in understanding how it worked. While the medical establishment ditched ptomaine theory by the 1930s, it remained in the public consciousness until the late 1960s and ...
Penicillium expansum, a pathogen of apples and other fruit, produces patulin; Penicillium glabrum; Penicillium glaucum, a mold that is used in the making of some types of blue cheese, including Bleu de Gex, Rochebaron, and some varieties of Bleu d'Auvergne and Gorgonzola. Penicillium imranianum; Penicillium italicum, a Citrus pathogen ...
Penicillium expansum produces the mycotoxin patulin, a neurotoxin that can enter the food supply via apples and apple products such as juice and cider. [19] Considering the size of the apple product industry and the large number of people that may come into contact with infected fruits, control of P. expansum is vitally important. [20]
Aspergillus penicillioides is a species of fungus in the genus Aspergillus, and is among the most xerophilic fungi. [1]Aspergillus penicillioides is typically found in indoor air, house dust, and on substrates with low water activity, such as dried food, papers affected by foxing, and inorganic objects such as binocular lenses. [2]
The fungi of the genera Penicillium and Aspergillus also produce ergot alkaloids, notably some isolates of the human pathogen Aspergillus fumigatus, [21] and have been isolated from plants in the family Convolvulaceae, of which morning glory is best known. The causative agents of most ergot poisonings are the ergot alkaloid class of fungal ...
Food microbiology is the study of the microorganisms that inhabit, create, or contaminate food.This includes the study of microorganisms causing food spoilage; pathogens that may cause disease (especially if food is improperly cooked or stored); microbes used to produce fermented foods such as cheese, yogurt, bread, beer, and wine; and microbes with other useful roles, such as producing ...
The T-2 toxin was an outbreak and made humans develop symptoms like food poisoning, chills, nausea, dizziness, etc. [38] The trichothecenes mycotoxin affects animals by decreasing plasma glucose, red blood cell and leukocyte counts. [38] Pathological changes in the liver and stomach, as well as weight loss has been accounted for. [38]