Food microbiology
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
- Medical encyclopedia article on Food microbiology
- Wikipedia's article - Food microbiology
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