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NAL Agricultural Thesaurus
U.S. Department of Agriculture

Concept Breadcrumbs

Fields of Study > food science > food microbiology
Human Nutrition, Food Safety and Quality > food science > food microbiology
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:
food science
Narrower Concepts:
Related Concepts:
URI:
https://lod.nal.usda.gov/nalt/19827
Download this Concept:
RDF/XMLCreated 2006-01-19, last modified 2017-06-07
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