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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.

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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.


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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.
Bar chart showing 25 publications over 17 distinct years, with a maximum of 3 publications in 2006
To see the data from this visualization as text, click here.
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