 Food Microbiology
"Food Microbiology" is a descriptor in the National Library of Medicine's controlled vocabulary thesaurus,
MeSH (Medical Subject Headings). Descriptors are arranged in a hierarchical structure,
which enables searching at various levels of specificity.
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.
| Descriptor ID |
D005516
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| MeSH Number(s) |
H01.158.273.540.274.332 J01.576.423.850.730.500.249.300 N06.850.425.200 N06.850.460.400.300 N06.850.601.500.249.300
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| Concept/Terms |
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Below are MeSH descriptors whose meaning is more general than "Food Microbiology".
Below are MeSH descriptors whose meaning is more specific than "Food Microbiology".
This graph shows the total number of publications written about "Food Microbiology" by people in this website by year, and whether "Food Microbiology" was a major or minor topic of these publications.
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To see the data from this visualization as text, click here.
Below are the most recent publications written about "Food Microbiology" by people in Profiles.
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Lyman B, Williams M, Sollazzo J, Hayden A, Hensley P, Dai H, Roberts C. Enteral Feeding Set Handling Techniques. Nutr Clin Pract. 2017 Apr; 32(2):193-200.
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Horv?th J, Lantos J, Fekete J, Marjai E. Phage types, antibiograms and R-plasmids of Klebsiella and Enterobacter isolated from hospital environment and food. Acta Microbiol Hung. 1986; 33(4):285-94.
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Sz?ll?sy E, Marjai E, Lantos J. Bacterial contamination and sparing heat treatment of mother's milk. Acta Microbiol Acad Sci Hung. 1974; 21(3-4):319-25.
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