micro-organisms
Oxford Food & Nutrition Dictionary:
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micro-organisms
Bacteria, yeasts, and moulds; can cause food spoilage, and disease (pathogens); used to process and preserve food by fermentation and have been used as foodstuffs (single cell protein and mycoprotein). See also food poisoning.
Oxford Dictionary of Sports Science & Medicine:
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micro-organism
An organism that cannot be seen with the naked eye. Micro-organisms include bacteria, some fungi. protozoa, and (in some classifications) viruses.
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Oxford Food & Nutrition Dictionary
A Dictionary of Food and Nutrition. Copyright © 1995, 2003, 2005 by A. E. Bender and D. A. Bender. All rights reserved.
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