| food microbiology | 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. (12 Dec 1998) |
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| air microbiology | The presence of bacteria, viruses, and fungi in the air. This term is not restricted to pathogenic organisms. (12 Dec 1998) |
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| cellular microbiology | <study> A new discipline emerging at the interface between cell biology and microbiology. One major focus of this new field is on the interference of pathogenic bacteria with many eukaryotic cell functions, such as maturation of intracellular compartments, internal cellular communication, or even cell division and differentiation. The study of cellular mcirobiology in this respect, is providing a sophisticaled tool kit for mammalian cell biologists. (26 Mar 1998) |
| microbiology | <study> The study of organisms that are too small to be seen with the naked eye, such as bacteria, viruses and yeasts. (09 Oct 1997) |
| water microbiology | The presence of bacteria, viruses, and fungi in water. This term is not restricted to pathogenic organisms. (12 Dec 1998) |
| soil microbiology | The presence of bacteria, viruses, and fungi in the soil. This term is not restricted to pathogenic organisms. (12 Dec 1998) |
| industrial microbiology | The study, utilization, and manipulation of those microorganisms capable of economically producing desirable substances or changes in substances, and the control of undesirable microorganisms. (12 Dec 1998) |
| environmental microbiology | The study of microorganisms living in a variety of environments (air, soil, water, etc.) and their pathogenic relationship to other organisms including man. (12 Dec 1998) |
| bacterial food poisoning | A term commonly used to refer to conditions limited to enteritis or gastroenteritis (excluding the enteric fevers and the dysenteries) caused by bacterial multiplication per se or by a soluble bacterial exotoxin. (05 Mar 2000) |
| health food | A non-medical term defined by the lay public as a food that has little or no preservatives, which has not undergone major processing, enrichment or refinement and which may be grown without pesticides. Health foods have been attributed with the ability to prevent the development of diseases, slow the aging process, and prolong life. (12 Dec 1998) |
| salmonella food poisoning | Poisoning caused by ingestion of food harboring species of salmonella. Conditions of raising, shipping, slaughtering, and marketing of domestic animals contribute to the spread of this bacterium in the food supply. (12 Dec 1998) |
| staphylococcal food poisoning | Poisoning by staphylococcal toxins present in contaminated food. (12 Dec 1998) |
| Staphylococcus food poisoning | Outbreaks commonly caused by staphylococcal enterotoxin and characterised by an abrupt onset of gastroenteritis within several hours after ingestion of the food contaminated with the preformed exotoxin; vomiting is usually more severe and diarrhoea less severe than in infectious forms of bacterial food poisoning. (05 Mar 2000) |
| infant food | Food processed and manufactured for the nutritional health of children in their first year of life. (12 Dec 1998) |
| essential food factors | Those substances required in the diet: certain amino acids and unsaturated fatty acids, vitamins, essential minerals, etc. (05 Mar 2000) |
| united states food and drug administration | An agency of the public health service concerned with the overall planning, promoting, and administering of programs pertaining to maintaining standards of quality of foods, drugs, therapeutic devices, etc. (12 Dec 1998) |