Food microbiology
Study of the microorganisms that inhibit, create, or contaminate food / From Wikipedia, the free encyclopedia
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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 probiotics.[1][2][3][4]