{"id":89311,"date":"2026-10-20T21:22:55","date_gmt":"2026-10-20T19:22:55","guid":{"rendered":"https:\/\/praxistrainings-lms.de\/?post_type=glossary&#038;p=89311"},"modified":"2026-11-06T05:29:30","modified_gmt":"2026-11-06T04:29:30","slug":"lebensmittelmikrobiologie","status":"publish","type":"glossary","link":"https:\/\/praxistrainings-lms.de\/hu\/glossar\/lebensmittelmikrobiologie\/","title":{"rendered":"\u00e9lelmiszer-mikrobiol\u00f3gia"},"content":{"rendered":"<p>az <strong>\u00e9lelmiszer-mikrobiol\u00f3gia<\/strong> Az \u00e9lelmiszerekben tal\u00e1lhat\u00f3 mikroorganizmusokkal foglalkozik \u2013 nevezetesen bakt\u00e9riumokkal, \u00e9leszt\u0151gomb\u00e1kkal, pen\u00e9szgomb\u00e1kkal \u00e9s v\u00edrusokkal. H\u00e1rom csoportot k\u00fcl\u00f6nb\u00f6ztetnek meg:<\/p>\n<ul>\n<li><strong>k\u00f3rokoz\u00f3k<\/strong> (k\u00f3rokoz\u00f3 bakt\u00e9riumok), mint p\u00e9ld\u00e1ul a szalmonella, <a href=\"#listerien\">Listeria monocytogenes<\/a>, Campylobacter, STEC\/EHEC vagy norov\u00edrusok<\/li>\n<li><strong>Roml\u00e1st okoz\u00f3 \u00e9l\u0151l\u00e9nyek<\/strong>, ami negat\u00edvan befoly\u00e1solja az illatot, az \u00edzt, a megjelen\u00e9st \u00e9s az eltarthat\u00f3s\u00e1got<\/li>\n<li><strong>Hasznos mikroorganizmusok<\/strong>, amelyeket c\u00e9lzottan haszn\u00e1lnak fel p\u00e9ld\u00e1ul joghurt, sajt, nyers kolb\u00e1sz, s\u00f6r vagy savany\u00fa k\u00e1poszta el\u0151\u00e1ll\u00edt\u00e1s\u00e1hoz<\/li>\n<\/ul>\n<p>A mikroorganizmusok n\u00f6veked\u00e9se olyan t\u00e9nyez\u0151kt\u0151l f\u00fcgg, mint a h\u0151m\u00e9rs\u00e9klet, a v\u00edz aktivit\u00e1sa (pl.<sub>w<\/sub>-\u00e9rt\u00e9k), pH-\u00e9rt\u00e9k, oxig\u00e9n \u00e9s t\u00e1panyagok. Ez az ismeret k\u00e9pezi a vesz\u00e9lyelemz\u00e9s alapj\u00e1t a <a href=\"#haccp\">HACCP koncepci\u00f3<\/a>, az eltarthat\u00f3s\u00e1gi id\u0151k meghat\u00e1roz\u00e1sa, <a href=\"#thermische-prozessvalidierung\">f\u0171t\u00e9si folyamatok<\/a> \u00e9s <a href=\"#temperaturkontrolle\">H\u0171t\u00e9si h\u0151m\u00e9rs\u00e9kletek<\/a> valamint a laborat\u00f3riumi eredm\u00e9nyek \u00e9rt\u00e9kel\u00e9se \u2013 p\u00e9ld\u00e1ul a 2073\/2005\/EK rendelet vagy a \u2026 alapj\u00e1n. <a href=\"#dghm-richt-und-warnwerte\">DGHM ir\u00e1nyelvek \u00e9s figyelmeztet\u0151 \u00e9rt\u00e9kek<\/a>.<\/p>\n<p>A k\u00e9pz\u00e9s c\u00e9lja a QS munkat\u00e1rsak \u00e9s a HACCP csapatok ismereteinek elm\u00e9ly\u00edt\u00e9se. <a href=\"https:\/\/praxistrainings-lms.de\/produkt\/lebensmittel-mikrobiologie\/\">\u00c9lelmiszer-mikrobiol\u00f3gia<\/a> Ezek a kapcsolatok; a [dokumentum\/szakasz] r\u00f6vid bevezet\u00e9st k\u00edn\u00e1l minden alkalmazott sz\u00e1m\u00e1ra. <a href=\"https:\/\/praxistrainings-lms.de\/hu\/termek-2\/e-learning-mikroorganismen-lebensmittel\/\">Mikroorganizmusok az \u00e9lelmiszerekben<\/a>.<\/p>\n<h3>Tov\u00e1bbi aj\u00e1nlatok<\/h3>\n<ul>\n<li><a href=\"https:\/\/praxistrainings-lms.de\/produkt\/lebensmittel-mikrobiologie\/\">\u00c9lelmiszer-mikrobiol\u00f3giai k\u00e9pz\u00e9s<\/a><\/li>\n<li><a href=\"https:\/\/praxistrainings-lms.de\/hu\/termek-2\/e-learning-mikroorganismen-lebensmittel\/\">Mikroorganizmusok az \u00e9lelmiszerekben<\/a><\/li>\n<li><a href=\"https:\/\/praxistrainings-lms.de\/produkt\/listeria-monocytogenes-management\/\">Listeria monocytogenes kezel\u00e9s<\/a><\/li>\n<\/ul>","protected":false},"excerpt":{"rendered":"<p>Die Lebensmittelmikrobiologie befasst sich mit Mikroorganismen in Lebensmitteln \u2013 also Bakterien, Hefen, Schimmelpilzen und Viren. Dabei werden drei Gruppen unterschieden: Krankheitserreger (pathogene Keime) wie Salmonellen, Listeria monocytogenes, Campylobacter, STEC\/EHEC oder Noroviren Verderbniserreger, die Geruch, Geschmack, Aussehen und Haltbarkeit negativ beeinflussen N\u00fctzliche Mikroorganismen, die gezielt eingesetzt werden, etwa bei der Herstellung von Joghurt, K\u00e4se, Rohwurst, Bier [&hellip;]<\/p>\n","protected":false},"author":6433,"featured_media":0,"parent":0,"template":"","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"default","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"glossary-cat":[],"class_list":["post-89311","glossary","type-glossary","status-publish","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v28.8 (Yoast SEO v28.8) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Lebensmittelmikrobiologie - Praxistrainings-LMS<\/title>\n<meta name=\"description\" content=\"Was untersucht die Lebensmittelmikrobiologie? 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