Abstract
Microbiology is the study of microscopic organisms and their activities; within this orbit is the study of the distribution of the organisms, their characteristics, and their beneficial and harmful effects, especially in relation to the changes they make in their environment of which food is one particular example. These small living organisms or microorganisms as they are called are capable of individual existence and are not aggregated into tissues or organs as in higher plants and animals.
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Forsythe, S.J., Hayes, P.R. (2000). Fundamental principles of microbiology. In: Food Hygiene, Microbiology and HACCP. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-5254-0_1
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DOI: https://doi.org/10.1007/978-1-4757-5254-0_1
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