Preferred Term:
food microbiology
Definition:
the presence of pathogenic and non-pathogenic bacteria, viruses and fungi in food and food products.
Concept Schemes:
NALT Core
Broader Concept:
Narrower Concepts:
URI:
https://lod.nal.usda.gov/nalt/19827
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RDF/XMLCreated 2006-01-19, last modified 2017-06-07
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