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|Title: ||Food Microbiology- Editorial|
|Authors: ||Laranjo, M.|
|Editors: ||Laranjo, M.|
|Keywords: ||Campylobacter spp|
|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.|
|Appears in Collections:||MED - Publicações - Artigos em Revistas Internacionais Com Arbitragem Científica|
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