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Food Microbiology

The study of microorganisms that colonize, alter, and process food as well as those that contaminate and spoil it is referred to as food microbiology. It is one of the most varied subfields in microbiology research. It contains a diverse range of microorganisms, such as pathogenic, probiotic, fermentative, and spoilage bacteria, as well as molds, yeasts, viruses, and prions. It deals with a wide range of foods and beverages that combine a variety of environmental conditions that may have an impact on microbial survival and growth.

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