Fungi in food and indoor environments are of major importance for human and animal health, food safety and security, and the built environment. They can cause material deterioration, allergic reactions and infections, while food-associated fungi may produce mycotoxins that pose significant health risks and contribute to economic losses worldwide. The fungal communities found in food and indoor environments are closely related.
Food and Indoor Fungi (3rd edition), published by the Westerdijk Institute, is an established standard reference work for the identification and study of food- and indoor-associated fungi. Previous editions have received more than 3,000 citations, demonstrating the manual's lasting relevance. This edition builds on the previous editions and incorporates recent taxonomic developments, including revisions in Aspergillus (e.g. A. versicolor and A. niger) and the addition of the extreme xerophile A. halophilicus. The chapter on the detection and identification of indoor moulds has also been updated.
The manual provides comprehensive identification resources, with clear genus introductions, identification keys for important genera and species, and more than 300 colour plates illustrating the most relevant food- and indoor-associated fungi. It also brings together validated species information, including mycotoxin production and ecological characteristics. .
Accurate identification is essential for reliable research, risk assessment and practical decision-making. By combining reliable species concepts with curated and validated information, Food and Indoor Fungi remains an essential resource for students, researchers, laboratory technicians, indoor-air specialists, hygienists and other professionals.
