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Concept information

... > Health Occupations > Medicine > Public Health > Food Quality > Food Safety > Food Contamination > Food Microbiology
... > Population Characteristics > Health > Public Health > Food Quality > Food Safety > Food Contamination > Food Microbiology
... > Environment and Public Health > Public Health > Food Quality > Food Safety > Food Contamination > Food Microbiology
... > Technology, Industry, and Agriculture > Industry > Food Industry > Food Technology > Food Quality > Food Safety > Food Contamination > Food Microbiology
... > Health Occupations > Medicine > Public Health > Environmental Pollution > Food Contamination > Food Microbiology
... > Population Characteristics > Health > Public Health > Environmental Pollution > Food Contamination > Food Microbiology
Environment and Public Health > Public Health > Environmental Pollution > Food Contamination > Food Microbiology
... > Natural Science Disciplines > Biological Science Disciplines > Biology > Microbiology > Environmental Microbiology > Food Microbiology
Health Occupations > Medicine > Public Health > Environmental Microbiology > Food Microbiology
Population Characteristics > Health > Public Health > Environmental Microbiology > Food Microbiology
Environment and Public Health > Public Health > Environmental Microbiology > Food Microbiology

Preferred term

Food Microbiology  

Type

  • mesh:Descriptor

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.

Broader concept

Entry terms

  • Microbiology, Food

Allowable Qualifier(s)

In other languages

URI

http://data.loterre.fr/ark:/67375/JVR-LJ66314J-Z

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RDF/XML TURTLE JSON-LD Created 1/1/99, last modified 7/3/12