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Topical Terminology > Microorganisms



7 Definitions

Microorganisms

For Microorganisms we have terms and definitions in 7 topics. The topics are Food, Food Preservation, Food and Health, Gardening, Pool and Spa, Sanitation and Water Filtration.



Microorganisms (Food)

Mple unicellular and structurally similar representatives of the plant and animal kingdoms. th few exceptions, the unicellular organisms are invisible to the naked eye and generally have dimensions of between a fraction of a micron and 200 micron.


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Microorganisms (Food Preservation)

Independent organisms of microscopic size, including
bacteria, yeast and mold. When alive in a suitable
environment, they grow rapidly and may divide or reproduce
every 10 to 30 minutes. Therefore, they reach high
populations very quickly. Undesirable microorganisms
cause disease and food spoilage. Microorganisms are
sometimes intentionally added to ferment foods, make
antibiotics and for other reasons.


Microorganisms (Food and Health)

Simple unicellular and structurally similar representatives of the plant and animal kingdoms. With few exceptions, the unicellular organisms are invisible to the naked eye and generally have dimensions of between a fraction of a micron and 200 micron.


Microorganisms (Gardening)

Animals and plants that are too small to be seen clearly with the naked eye but are the soil enablers helping to improve the dirt.


Microorganisms (Pool and Spa)

Include algae, bacteria, mold and fungus. Control of microorganisms is the reason pool and spa water require continuous sanitizing with chemicals or methods such as chlorine, bromine, biguanide, algaecides, ozone, ionization, ultra-violet, etc.


Microorganisms (Sanitation)

Microscopic organisms, either plant or animal, invisible or barely visible to the naked eye. Examples are algae, bacteria, fungi, protozoa and viruses.


Microorganisms (Water Filtration)

Microorganisms are tiny living organisms, only seen by microscope, that can cause acute health problems when consumed in drinking water.




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