Fungi

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About
Molds and yeasts are examples of fungi. These organisms are associated primarily with food spoilage rather than foodborne disease. Most molds and yeasts, even those that cause spoilage, are not dangerous to most human beings. Some, in fact, are beneficial—for example, those responsible for the veining in blue cheese and the fermentation of bread dough.

Table 2.2 Viruses

Virus Cause/Characteristics Source of Contamination Foods Usually Involved Prevention
Hepatitis A This is a severe disease that can last for many months. contaminated water or ice, shellfish from polluted waters, raw fruits and vegetables, milk and milk products, infected food workers shellfish eaten raw, any food contaminated by an infected person Practice good health and hygiene. Use only certified shellfish from safe waters.
Norovirus (also called Norwalk virus gastroenteritis) This disease affects the digestive tract, causing nausea, vomiting, stomach cramps, diarrhea, and fever. human intestinal tract, contaminated water (Use sanitary, chlorinated water.) water, shellfish from polluted waters, raw vegetables and fruits Practice good health and hygiene. Use only certified shellfish from safe waters. Cook foods to safe internal temperatures.
Rotavirus gastroenteritis The symptoms of this disease are vomiting and diarrhea, abdominal pain, and mild fever. Around the world, rotavirus infections are the leading cause of digestive disease in infants and children. The illness lasts from 4 to 8 days. human intestinal tract and contaminated water water and ice, raw and cold prepared foods, such as salads Practice good health and hygiene. Use sanitary, chlorinated water. Cook foods to safe internal temperatures.