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.
The study of microorganisms such as fungi, bacteria, algae, archaea, and viruses.
Any substances taken in by the body that provide nourishment.
The production and movement of food items from point of origin to use or consumption.
Techniques used in microbiology.
Use of written, printed, or graphic materials upon or accompanying a food or its container or wrapper. The concept includes ingredients, NUTRITIONAL VALUE, directions, warnings, and other relevant information.
The selection of one food over another.
Measurement and evaluation of the components of substances to be taken as FOOD.
The study of the structure, growth, function, genetics, and reproduction of bacteria, and BACTERIAL INFECTIONS.