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Title: Food Microbiology- Editorial
Authors: Laranjo, M.
Cordoba, M.G.
Semedo-Lemsaddek, T.
Potes, M.E.
Editors: Laranjo, M.
Cordoba, M.G.
Semedo-Lemsaddek, T.
Potes, M.E.
Keywords: Campylobacter spp
Escherichia coli
Salmonella spp
Listeria spp
Staphylococcus aureus
Lactobacillus plantarum
Leuconostoc mesenteroides
Bacillus subtilis
Saccharomyces cerevisiae
Wickerhamomyces anomalus
Bifidobacterium bifidum
Micromeria fruticosa
Issue Date: Apr-2019
Citation: Laranjo, M., Cordoba, M.G., Semedo-Lemsaddek, T., Potes, M.E. - 2019 - Food Microbiology - BioMed Research International Volume 2019, Article ID 8039138, 2 pages
Abstract: Food microbiology comprehends the study of microorganisms that colonise, modify, and process, or contaminate and spoil food. It is one of the most diverse research areas within microbiology. It comprises a wide variety of microorganisms including spoilage, probiotic, fermentative, and pathogenic bacteria, moulds, yeasts, viruses, prions, and parasites. It deals with foods and beverages of diverse composition, combining a broad spectrum of environmental factors, which may infuence microbial survival and growth. Food microbiology includes microorganisms that have benefcial or deleterious efects on food quality and safety and may therefore be of concern to public health. Among the 39 submitted manuscripts, 22 have been selected to be part of this special issue on food microbiology in a broad sense.
Type: article
Appears in Collections:MED - Publicações - Artigos em Revistas Internacionais Com Arbitragem Científica

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