Food microbiology

From WikiMD.org
Jump to navigation Jump to search

Food Microbiology

Food Microbiology (pronunciation: /fuːd/ /ˌmaɪkrəʊbaɪˈɒlədʒi/) is the study of the microorganisms that inhabit, create, or contaminate food. This includes the study of microbial pathogens, spoilage organisms, fermentation microorganisms, and microorganisms used in food production and preservation.

Etymology

The term "Food Microbiology" is derived from three words: "Food" (from Old English fōda), "Micro" (from Greek mikros, meaning "small"), and "Biology" (from Greek bios, meaning "life" and -logia, meaning "study of").

Related Terms

  • Microorganism: A microscopic organism, especially a bacterium, virus, or fungus.
  • Pathogen: A bacterium, virus, or other microorganism that can cause disease.
  • Fermentation: The chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, typically involving effervescence and the giving off of heat.
  • Preservation (food): The process of treating and handling food to stop or slow down food spoilage, loss of quality, edibility, or nutritional value and thus allow for longer food storage.

See Also

External links

Esculaap.svg

This WikiMD dictionary article is a stub. You can help make it a full article.


Languages: - East Asian 中文, 日本, 한국어, South Asian हिन्दी, Urdu, বাংলা, తెలుగు, தமிழ், ಕನ್ನಡ,
Southeast Asian Indonesian, Vietnamese, Thai, မြန်မာဘာသာ, European español, Deutsch, français, русский, português do Brasil, Italian, polski