This book represents the Proceedings of the Fifth International Workshop on Food Mycology, which was held on the Danish island of Samsø from 15-19 October, 2003. This series of Workshops c- menced in Boston, USA, in July 1984, from which the proceedings were published as Methods for Mycological Examination of Food (edited by A. D. King et al. , published by Plenum Press, New York, 1986). The second Workshop was held in Baarn, the Netherlands, in August 1990, and the proceedings were published as Modern Methods in Food Mycology (edited by R. A. Samson et al. , and published by Elsevier, Amsterdam, 1992). The Third Workshop was held in Copenhagen, Denmark, in 1994 and the Fourth near Uppsala, Sweden, in 1998. The proceedings of those two workshops were p- lished as scientific papers in the International Journal of Food Microbiology. International Workshops on Food Mycology are held under the auspices of the International Commission on Food Mycology, a Commission under the Mycology Division of the International Union of Microbiological Societies. Details of this Commission are given in the final chapter of this book. This Fifth Workshop was organised by Ulf Thrane, Jens Frisvad, Per V. Nielsen and Birgitte Andersen from the Center for Microbial Biotechnology, Technical University of Denmark, Kgs. Lyngby, v vi Foreword Denmark.

Inhalt
Understanding the fungi producing important mycotoxins.- Important mycotoxins and the fungi which produce them.- Recommendations concerning the chronic problem of misidentification of mycotoxigenic fungi associated with foods and feeds.- Media and method development in food mycology.- Comparison of hyphal length, ergosterol, mycelium dry weight, and colony diameter for quantifying growth of fungi from foods.- Evaluation of molecular methods for the analysis of yeasts in foods and beverages.- Standardization of methods for detecting heat resistant fungi.- Physiology and ecology of mycotoxigenic fungi.- Ecophysiology of fumonisin producers in Fusarium section Liseola.- Ecophysiology of Fusarium culmorum and mycotoxin production.- Food-borne fungi in fruit and cereals and their production of mycotoxins.- Black Aspergillus species in Australian vineyards: from soil to ochratoxin A in wine.- Ochratoxin A producing fungi from Spanish vineyards.- Fungi producing ochratoxin in dried fruits.- An update on ochratoxigenic fungi and ochratoxin A in coffee.- Mycobiota, mycotoxigenic fungi, and citrinin production in black olives.- Byssochlamys: significance of heat resistance and mycotoxin production.- Effect of water activity and temperature on production of aflatoxin and cyclopiazonic acid by Aspergillus flavus in peanuts.- Control of fungi and mycotoxins in foods.- Inactivation of fruit spoilage yeasts and moulds using high pressure processing.- Activation of ascospores by novel food preservation techniques.- Mixtures of natural and synthetic antifungal agents.- Probabilistic modelling of Aspergillus growth.- Antifungal activity of sourdough bread cultures.- Prevention of ochratoxin A in cereals in Europe.- Recommended methods for food mycology.