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Food microbiology is the study of the microorganisms that inhabit, create, or contaminate food.This includes the study of microorganisms causing food spoilage; pathogens that may cause disease (especially if food is improperly cooked or stored); microbes used to produce fermented foods such as cheese, yogurt, bread, beer, and wine; and microbes with other useful roles, such as producing ...
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Microbiology (from Ancient Greek μῑκρος (mīkros) 'small' βίος (bíos) 'life' and -λογία () 'study of') is the scientific study of microorganisms, those being of unicellular (single-celled), multicellular (consisting of complex cells), or acellular (lacking cells).
These symptoms can begin as early as shortly after and as late as weeks after consumption of the contaminated food. [10] Time and temperature control safety (TCS) plays a critical role in food handling. [11] [12] To prevent time-temperature abuse, the amount of time food spends in the danger zone must be minimized. [13]
For “eaters”, reading these reviews help them to decide the places to eat. For linguists, analysing the language such as metaphors and emotions, written in the reviews, increases their understanding about human psychology. [6] Studies about the use of language in food reviews revealed patterns in the word choice for good and bad reviews.
The Journal of Medical Microbiology is a monthly peer-reviewed medical journal covering all aspects of microbiology relevant to human and animal disease, including pathogenicity, virulence, host response, epidemiology, microbial ecology, diagnostics, etc., relating to viruses, bacteria, fungi, and eukaryotic parasites.
The Journal of Basic Microbiology is a monthly peer-reviewed scientific journal focusing on microbiology.It was established in 1960 as the Zeitschrift für allgemeine Mikrobiologie and obtained its current title in 1985.
Microbiology is a monthly peer-reviewed scientific journal that covers research in all aspects of microbiology, including biochemistry, cell biology, molecular biology, developmental biology, physiology, pathogenicity, biodiversity, biotechnology, evolution, and genetics of microorganisms and their viruses.