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Microbes in food biotechnology: An annotated selection of World Wide Web sites relevant to the topics in microbial biotechnology.

07:00 EST 1st March 2020 | BioPortfolio

Summary of "Microbes in food biotechnology: An annotated selection of World Wide Web sites relevant to the topics in microbial biotechnology."

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This article was published in the following journal.

Name: Microbial biotechnology
ISSN: 1751-7915
Pages: 605-606

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Medical and Biotech [MESH] Definitions

The selection of one food over another.

Acute illnesses, usually affecting the GASTROINTESTINAL TRACT, brought on by consuming contaminated food or beverages. Most of these diseases are infectious, caused by a variety of bacteria, viruses, or parasites that can be foodborne. Sometimes the diseases are caused by harmful toxins from the microbes or other chemicals present in the food. Especially in the latter case, the condition is often called food poisoning.

Examination of foods to assure wholesome and clean products free from unsafe microbes or chemical contamination, natural or added deleterious substances, and decomposition during production, processing, packaging, etc.

A historical and cultural entity dispersed across the wide geographical area of Europe, as opposed to the East, Asia, and Africa. The term was used by scholars through the late medieval period. Thereafter, with the impact of colonialism and the transmission of cultures, Western World was sometimes expanded to include the Americas. (Dr. James H. Cassedy, NLM History of Medicine Division)

A species of gram-negative, aerobic bacteria isolated from soil and the stems, leafs, and roots of plants. Some biotypes are pathogenic and cause the formation of PLANT TUMORS in a wide variety of higher plants. The species is a major research tool in biotechnology.

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