{"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\/ro\/glossar\/lebensmittelmikrobiologie\/","title":{"rendered":"microbiologie alimentar\u0103"},"content":{"rendered":"<p>cel <strong>microbiologie alimentar\u0103<\/strong> Se ocup\u0103 de microorganismele din alimente \u2013 \u0219i anume bacterii, drojdii, mucegaiuri \u0219i virusuri. Se disting trei grupuri:<\/p>\n<ul>\n<li><strong>agen\u021bi patogeni<\/strong> (germeni patogeni), cum ar fi Salmonella, <a href=\"#listerien\">Listeria monocytogenes<\/a>, Campylobacter, STEC\/EHEC sau norovirusuri<\/li>\n<li><strong>Organisme de alterare<\/strong>, care afecteaz\u0103 negativ mirosul, gustul, aspectul \u0219i durata de valabilitate<\/li>\n<li><strong>Microorganisme benefice<\/strong>, care sunt utilizate \u00eentr-un mod specific, de exemplu \u00een produc\u021bia de iaurt, br\u00e2nz\u0103, c\u00e2rna\u021bi cruzi, bere sau varz\u0103 murat\u0103<\/li>\n<\/ul>\n<p>Cre\u0219terea microorganismelor depinde de factori precum temperatura, activitatea apei (a<sub>w<\/sub>(valoare), valoarea pH-ului, oxigenul \u0219i nutrien\u021bii. Aceste cuno\u0219tin\u021be stau la baza analizei pericolelor \u00een <a href=\"#haccp\">Conceptul HACCP<\/a>, determinarea duratei de valabilitate, <a href=\"#thermische-prozessvalidierung\">procese de \u00eenc\u0103lzire<\/a> \u0219i <a href=\"#temperaturkontrolle\">Temperaturi de r\u0103cire<\/a> precum \u0219i evaluarea constat\u0103rilor de laborator \u2013 de exemplu, pe baza Regulamentului (CE) nr. 2073\/2005 sau a <a href=\"#dghm-richt-und-warnwerte\">Valori de referin\u021b\u0103 \u0219i de avertizare DGHM<\/a>.<\/p>\n<p>Instruirea este conceput\u0103 pentru a aprofunda cuno\u0219tin\u021bele personalului QS \u0219i ale echipelor HACCP. <a href=\"https:\/\/praxistrainings-lms.de\/produkt\/lebensmittel-mikrobiologie\/\">Microbiologia alimentelor<\/a> Aceste conexiuni; [documentul\/sec\u021biunea] ofer\u0103 o scurt\u0103 introducere pentru to\u021bi angaja\u021bii. <a href=\"https:\/\/praxistrainings-lms.de\/ro\/produs-2\/e-learning-mikroorganismen-lebensmittel\/\">Microorganisme \u00een alimente prin intermediul e-learning-ului<\/a>.<\/p>\n<h3>Alte oferte<\/h3>\n<ul>\n<li><a href=\"https:\/\/praxistrainings-lms.de\/produkt\/lebensmittel-mikrobiologie\/\">Instruire \u00een microbiologie alimentar\u0103<\/a><\/li>\n<li><a href=\"https:\/\/praxistrainings-lms.de\/ro\/produs-2\/e-learning-mikroorganismen-lebensmittel\/\">Microorganisme \u00een alimente prin intermediul e-learning-ului<\/a><\/li>\n<li><a href=\"https:\/\/praxistrainings-lms.de\/produkt\/listeria-monocytogenes-management\/\">Managementul Listeria monocytogenes<\/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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