Food and Veterinary Mycology

The presence of fungi in aliment has been both advantage and quandaries to victuals stores. Fungi can spoil immensely colossal quantities of victuals and engender perilous toxins that threaten human health; however, fungal spoilage in certain foods can engender a unique, highly prized aliment source and there are some very efficacious fungal derived medicines. An exhaustive understanding of the astronomical body of cognizance relating to victuals mycology requires an inclusive volume that covers both the salutary and detrimental roles of fungi in our aliment supply. These include victuals groups such as dairy products, bakery products, beverages (e.g. fruit juices), dried fruits and nuts, and confectionary. Fungi can present health risks by the engenderment of categorical toxic agents called mycotoxins, which are often poorly accepted, but are being progressively accepted as agents of both acute and chronic toxicity in humans and animals. This engenders an opportunity in research towards the fungi and yeasts, and the quandaries they can cause in foods, in terms of adulteration and health effects. It will present a balanced view of the consequentiality of these agents in the context of the modern aliment industry.

Veterinary mycology is a branch deals with identification of veterinary fungi, pharmacodynamics of antifungals in animals, pathophysiology and diagnosis of fungal infections, eradication and vaccine development against invasive veterinary fungal infections and epidemiology of animal mycoses.


  • Mycotoxin Production in Foods
  • Food Ecology,Enumeration and Identification of Fungi in Foods.
  • Fungal Development
  • Fungal Zoonoses
  • Pathophysiology of Fungal Disease
  • Veterinary Pathogenic Fungi and Animal Mycoses
  • Antifungals in Animals

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