Food Microbiology
Also known asMicrobiology, Food
Definition
The presence of bacteria, viruses, and fungi in food and food products. This term is not restricted to pathogenic organisms: the presence of various non-pathogenic bacteria and fungi in cheeses and wines, for example, is included in this concept.
MeSH classification
- H01.158.273.540.274.332
- J01.576.423.850.730.500.249.300
- N06.850.425.200
- N06.850.460.400.300
- N06.850.601.500.249.300
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Source: NIH MeSH 2026 (D005516) — National Library of Medicine, public domain. View official MeSH record ↗