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Descriptor English: Food Microbiology
Descriptor Spanish: Microbiología de Alimentos
Descriptor Portuguese: Microbiologia de Alimentos
Descriptor French: Microbiologie alimentaire
Entry term(s): Microbiology, Food
Tree 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
SP4.032.358.495.100.200
SP4.102.107.223.339
VS2.001.003.001.005.004
RDF Unique Identifier: https://id.nlm.nih.gov/mesh/D005516
Scope note: 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.
Annotation: coordinate with specific food / microbiol or / virol and specific microbe; FOOD PARASITOLOGY is also available
Allowable Qualifiers: CL classification
EC economics
ED education
ES ethics
HI history
IS instrumentation
LJ legislation & jurisprudence
MT methods
OG organization & administration
SN statistics & numerical data
ST standards
TD trends
Public MeSH Note: 1966
History Note: 1966
Entry Version: FOOD MICROBIOL
DeCS ID: 5655
Unique ID: D005516
Documents indexed in the Virtual Health Library (VHL): Click here to access the VHL documents
Date Established: 1966/01/01
Date of Entry: 1999/01/01
Revision Date: 2012/07/03
Food Microbiology - Preferred
Concept UI M0008692
Scope note 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.
Preferred term Food Microbiology
Entry term(s) Microbiology, Food



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