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Die mikrobiologische Gefährdung von Lebensmitteln und ihre Vermeidung

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Haltbarmachen von Lebensmitteln

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Zusammenfassung

Durch Mikroorganismen verderben vor allem Frischlebensmittel. Der Zweck der Haltbarmachungsverfahren besteht bevorzugt darin, Mikroorganismen entweder abzutöten oder sie in einen solchen Zustand zu versetzen, dass sie sich nicht oder nicht über das zulässige Maß hinaus vermehren können. Lebensmittelvergiftungen durch Mikroorganismen muss durch Hygienemaßahmen vorgebeugt werden.

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Authors and Affiliations

  1. Institut der Fraunhofer-Gesellschaft, Technischen Universität München, Germany

    Professor Dr.-Ing. habil. Dr. rer. techn. h.c. Rudolf Heiss (Emer. Direktor des Instituts für Lebensmitteltechnologie und Verpackung e.V., Ehem. Professor)

  2. Lebensmitteltechnologie und Verpackungstechnik, Technischen Universität München, Germany

    Professor Dr.-Ing. habil. Dr. rer. techn. h.c. Rudolf Heiss (Emer. Direktor des Instituts für Lebensmitteltechnologie und Verpackung e.V., Ehem. Professor)

  3. Institut für Lebensmittelchemie, Universität Münster, Germany

    Professor Dr. rer. nat habil. Karl Eichner

Authors
  1. Professor Dr.-Ing. habil. Dr. rer. techn. h.c. Rudolf Heiss
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  2. Professor Dr. rer. nat habil. Karl Eichner
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© 2002 Springer-Verlag Berlin Heidelberg

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Heiss, R., Eichner, K. (2002). Die mikrobiologische Gefährdung von Lebensmitteln und ihre Vermeidung. In: Haltbarmachen von Lebensmitteln. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-56010-1_4

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