{"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\/vi\/glossar\/lebensmittelmikrobiologie\/","title":{"rendered":"vi sinh th\u1ef1c ph\u1ea9m"},"content":{"rendered":"<p>c\u00e1c <strong>vi sinh th\u1ef1c ph\u1ea9m<\/strong> Ng\u00e0nh n\u00e0y nghi\u00ean c\u1ee9u v\u1ec1 vi sinh v\u1eadt trong th\u1ef1c ph\u1ea9m \u2013 c\u1ee5 th\u1ec3 l\u00e0 vi khu\u1ea9n, n\u1ea5m men, n\u1ea5m m\u1ed1c v\u00e0 virus. C\u00f3 ba nh\u00f3m \u0111\u01b0\u1ee3c ph\u00e2n bi\u1ec7t:<\/p>\n<ul>\n<li><strong>t\u00e1c nh\u00e2n g\u00e2y b\u1ec7nh<\/strong> (c\u00e1c vi tr\u00f9ng g\u00e2y b\u1ec7nh) nh\u01b0 Salmonella, <a href=\"#listerien\">Listeria monocytogenes<\/a>, Campylobacter, STEC\/EHEC ho\u1eb7c norovirus<\/li>\n<li><strong>Vi sinh v\u1eadt g\u00e2y h\u01b0 h\u1ecfng<\/strong>, \u0110i\u1ec1u n\u00e0y \u1ea3nh h\u01b0\u1edfng ti\u00eau c\u1ef1c \u0111\u1ebfn m\u00f9i, v\u1ecb, h\u00ecnh th\u1ee9c v\u00e0 th\u1eddi h\u1ea1n s\u1eed d\u1ee5ng.<\/li>\n<li><strong>Vi sinh v\u1eadt c\u00f3 l\u1ee3i<\/strong>, Ch\u00fang \u0111\u01b0\u1ee3c s\u1eed d\u1ee5ng m\u1ed9t c\u00e1ch c\u00f3 m\u1ee5c \u0111\u00edch, v\u00ed d\u1ee5 nh\u01b0 trong s\u1ea3n xu\u1ea5t s\u1eefa chua, ph\u00f4 mai, x\u00fac x\u00edch s\u1ed1ng, bia ho\u1eb7c d\u01b0a c\u1ea3i b\u1eafp.<\/li>\n<\/ul>\n<p>S\u1ef1 ph\u00e1t tri\u1ec3n c\u1ee7a vi sinh v\u1eadt ph\u1ee5 thu\u1ed9c v\u00e0o c\u00e1c y\u1ebfu t\u1ed1 nh\u01b0 nhi\u1ec7t \u0111\u1ed9, ho\u1ea1t \u0111\u1ed9 n\u01b0\u1edbc (a)<sub>w<\/sub>Gi\u00e1 tr\u1ecb pH, oxy v\u00e0 ch\u1ea5t dinh d\u01b0\u1ee1ng. Ki\u1ebfn th\u1ee9c n\u00e0y t\u1ea1o c\u01a1 s\u1edf cho vi\u1ec7c ph\u00e2n t\u00edch m\u1ed1i nguy trong m\u00f4i tr\u01b0\u1eddng. <a href=\"#haccp\">Kh\u00e1i ni\u1ec7m HACCP<\/a>, vi\u1ec7c x\u00e1c \u0111\u1ecbnh h\u1ea1n s\u1eed d\u1ee5ng, <a href=\"#thermische-prozessvalidierung\">qu\u00e1 tr\u00ecnh gia nhi\u1ec7t<\/a> v\u00e0 <a href=\"#temperaturkontrolle\">Nhi\u1ec7t \u0111\u1ed9 l\u00e0m m\u00e1t<\/a> c\u0169ng nh\u01b0 vi\u1ec7c \u0111\u00e1nh gi\u00e1 c\u00e1c k\u1ebft qu\u1ea3 th\u00ed nghi\u1ec7m \u2013 v\u00ed d\u1ee5, d\u1ef1a tr\u00ean Quy \u0111\u1ecbnh (EC) s\u1ed1 2073\/2005 ho\u1eb7c <a href=\"#dghm-richt-und-warnwerte\">H\u01b0\u1edbng d\u1eabn v\u00e0 gi\u00e1 tr\u1ecb c\u1ea3nh b\u00e1o c\u1ee7a DGHM<\/a>.<\/p>\n<p>Kh\u00f3a \u0111\u00e0o t\u1ea1o n\u00e0y \u0111\u01b0\u1ee3c thi\u1ebft k\u1ebf nh\u1eb1m n\u00e2ng cao ki\u1ebfn th\u1ee9c cho \u0111\u1ed9i ng\u0169 nh\u00e2n vi\u00ean QS v\u00e0 c\u00e1c nh\u00f3m HACCP. <a href=\"https:\/\/praxistrainings-lms.de\/produkt\/lebensmittel-mikrobiologie\/\">Vi sinh th\u1ef1c ph\u1ea9m<\/a> Nh\u1eefng m\u1ed1i li\u00ean h\u1ec7 n\u00e0y; [t\u00e0i li\u1ec7u\/ph\u1ea7n] cung c\u1ea5p ph\u1ea7n gi\u1edbi thi\u1ec7u ng\u1eafn g\u1ecdn cho t\u1ea5t c\u1ea3 nh\u00e2n vi\u00ean. <a href=\"https:\/\/praxistrainings-lms.de\/vi\/san-pham-2\/e-learning-mikroorganismen-lebensmittel\/\">H\u1ecdc tr\u1ef1c tuy\u1ebfn v\u1ec1 vi sinh v\u1eadt trong th\u1ef1c ph\u1ea9m<\/a>.<\/p>\n<h3>\u01afu \u0111\u00e3i kh\u00e1c<\/h3>\n<ul>\n<li><a href=\"https:\/\/praxistrainings-lms.de\/produkt\/lebensmittel-mikrobiologie\/\">\u0110\u00e0o t\u1ea1o v\u1ec1 Vi sinh v\u1eadt h\u1ecdc th\u1ef1c ph\u1ea9m<\/a><\/li>\n<li><a href=\"https:\/\/praxistrainings-lms.de\/vi\/san-pham-2\/e-learning-mikroorganismen-lebensmittel\/\">H\u1ecdc tr\u1ef1c tuy\u1ebfn v\u1ec1 vi sinh v\u1eadt trong th\u1ef1c ph\u1ea9m<\/a><\/li>\n<li><a href=\"https:\/\/praxistrainings-lms.de\/produkt\/listeria-monocytogenes-management\/\">Qu\u1ea3n l\u00fd vi khu\u1ea9n 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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