the food microbiology It deals with microorganisms in food – namely bacteria, yeasts, molds, and viruses. Three groups are distinguished:
- pathogens (pathogenic germs) such as Salmonella, Listeria monocytogenes, Campylobacter, STEC/EHEC or noroviruses
- Spoilage organisms, which negatively affect smell, taste, appearance and shelf life
- Beneficial microorganisms, which are used in a targeted manner, for example in the production of yogurt, cheese, raw sausage, beer or sauerkraut
The growth of microorganisms depends on factors such as temperature, water activity (aw-value), pH value, oxygen and nutrients. This knowledge forms the basis for hazard analysis in the HACCP concept, the determination of shelf lives, heating processes and Cooling temperatures as well as the evaluation of laboratory findings – for example, based on Regulation (EC) No 2073/2005 or the DGHM guideline and warning values.
The training is designed to deepen the knowledge of QS staff and HACCP teams. Food Microbiology These connections; the [document/section] offers a quick introduction for all employees. E-learning Microorganisms in Food.
