Food- and Air-Borne Fungi
30 May - 3 June 1994
Central Plant Health Laboratory, Ottawa, Canada
Centraalbureau voor Schimmelcultures, Baarn, Netherlands
Centre for Land and Biological Resources, Research Branch,
Agriculture and Agri-Food Canada, Ottawa
Central Plant Health Laboratory, Food and Animal Health
Directorate, Food Production and Inspection Branch,
Agriculture and Agri-Food Canada, Nepean.
Moulds on food or in indoor air are becoming increasingly
important. In food, moulds and yeasts cause spoilage or
produce toxic compounds that induce serious health problems
in man and animals. The important role of moulds as
allergens or biological agents producing toxins in indoor
air is now recognized.
The major part of the course will be devoted to recognition
and identification of the most common fungal species found
as food contaminants, used in food processing, or occurring
in indoor air. More than 100 mould and yeast species will
be available for examination. Students will learn to
identify several important species of the genera
Penicillium, Aspergillus Fusarium, Cladosporium, Mucor,
Rhizopus, Alternaria and Scopulariopsis and representative
species of many other genera of food- and air-borne fungi.
The course will consist of lectures to introduce the fungal
groups and discuss methodology and other relevant topics.
Extensive practical sessions provide hands-on experience in
fungal identification. Demonstrations of critical species
using video-microscopy, computerized identification keys,
biochemical identification procedures and other 'expert
systems' for identifying fungi are also planned. There will
be ample opportunity for consultation with the specialists
teaching the course.
The course is appropriate for personel from educational,
research or industrial settings. Some familiarity with
basic microbiological techniques is assumed, but not a
Course instructors: R. A. Samson, Ellen S. van
Reenen-Hoekstra (CBS), Keith A. Seifert and John Bissett
(CLBRR). All of the instructors are experts on the taxonomy
of microfungi, with specialization in the groups covered in
Text book: Introduction to Food-Borne Fungi, 4th edition,
by R. A. Samson and E. S. van Reenen-Hoekstra (included in
Accommodation: Hotel accommodation in downtown Ottawa and
daily transportation to the course venue can be arranged by
the course organizers. Accommodation costs are not included
in the course fee.
Language of instruction: English. Individual assistance in
French will be possible.
There are a limited number of places available and early
enrollment is recommended. Students are encouraged to bring
their own compound microscopes if possible.
For details contact:
Keith A. Seifert or John Bissett,
CLBRR, William Saunders Bldg.,
Ottawa, Ontario K1A 0C6
Phone: 613-996-1665 ext. 7364
Email: SEIFERTK at NCCCOT2.AGR.CA or BISSETTJ at NCCCOT2.AGR.CA
or Dr. R. A. Samson,
Centraalbureau voor Schimmelcultures,
P. O. Box 273,
3740 AG Baarn
Email: surf280 at KUB.NL