Virulence
All > Science > Biotechnology and Genetics > Food Biotechnology
- The degree of ability of an organism to cause disease.
Susan Allender-Hagedorn and Charles Hagedorn - Cite This Source - This Definition - The degree of ability of an organism to cause disease. The relative infectiousness of a bacterium or virus, or its ability to overcome the resistance of the host metabolism.
UN Food and Agriculture Organization - Cite This Source - This Definition - degeneration, disease-free, disease-indexing, endemic, epizootic, functional food, germ, gluten, haemophilia, hypoplastic, inactivated agent, leaf roll, phytosterol, replacement therapy, stomatal index, zoonosis