Alle Steckbriefe aus dem Bereich Mikrobiologie - Lebensmittel.
Fact sheet on yeasts
Fact sheet on yeasts in cosmetics GeneralYeasts are unicellular fungi mainly assigned to the taxonomic group of sac fungi (Ascomycota). In cosmetic products they are tolerated only in low numbers. Detection can, for…
Fact sheet on pathogenic Yersinia species (e.g., Yersinia enterocolitica)
Fact sheet on pathogenic Yersinia (e.g. Yersinia enterocolitica) in food GeneralYersinia spp. is a genus of bacteria belonging to the family Enterobacteriaceae. They are widespread in the environment. Some members play…
Fact sheet on thermotolerant Campylobacter, especially Campylobacter jejuni
Fact sheet on thermotolerant Campylobacter, particularly Campylobacter jejuni, in foods General informationThermotolerant Campylobacter, particularly the bacterium Campylobacter jejuni, are the most frequent causes of…
Fact sheet on sulfite-reducing clostridia and Clostridium perfringens
Fact sheet on sulfite-reducing clostridia and Clostridium perfringens in foods General informationClostridia are a genus of spore-forming bacteria that can only multiply in the absence of oxygen (strict anaerobes).…
Fact sheet on STEC / VTEC / EHEC
Fact sheet on STEC / VTEC / EHEC in foods GeneralCertain strains of Escherichia coli (E. coli), such as STEC (Shiga toxin–producing E. coli) or VTEC (verotoxin-producing E. coli), can cause foodborne illness. These can…
Fact sheet on moulds
Fact sheet on molds in food GeneralMolds are a heterogeneous group of filamentous fungi. Most molds belong to the taxonomic groups of sac fungi (Ascomycota) and zygote fungi (Zygomycota). Molds are widespread in our…
Fact sheet on Salmonella
Fact sheet on Salmonella in foods General informationSalmonella (= Salmonella) are bacteria of the family Enterobacteriaceae. As causes of gastrointestinal diseases, Salmonella play an important role worldwide. These…
Fact sheet on Pseudomonads and Pseudomonas aeruginosa
Fact sheet on Pseudomonads and Pseudomonas aeruginosa in foods GeneralPseudomonads belong to the family Pseudomonaceae. Many Pseudomonas species are food spoilage organisms, as they can cause unpleasant odors and…
Fact sheet on presumptive Bacillus cereus
Fact sheet on presumptive Bacillus cereus in foods GeneralThe term „presumptive Bacillus cereus“ describes a group of closely related Bacillus cereus strains that can cause disease in humans and animals.Bacillus cereus…
Norovirus fact sheet
Fact sheet on Noroviruses in food GeneralNoroviruses are common worldwide and are one of the most frequent causes of gastrointestinal illness. Infection occurs via contaminated food or water or via smear (fomite) and…
Fact sheet on Listeria spp. and Listeria monocytogenes
Fact sheet on Listeria spp. and Listeria monocytogenes in food General informationListeria monocytogenes (L. monocytogenes) is the most important member of the genus Listeria spp., as L. monocytogenes can cause severe…
Fact sheet on lactic acid bacteria (LAB)
Profile of Lactic Acid Bacteria (LAB) in Foods General Lactic acid bacteria (LAB) are a group of several bacterial genera that can ferment sugars to lactic acid. These include, for example, the genera Lactobacillus,…
Fact sheet on coagulase-positive staphylococci and Staphylococcus aureus
Profile of coagulase-positive staphylococci and Staphylococcus aureus in foods GeneralStaphylococcus aureus (S. aureus) is a bacterium commonly found on the skin and mucous membranes of humans and animals. It belongs to…
Fact sheet on Hepatitis A viruses
Profile of Hepatitis A Viruses in Food GeneralThe hepatitis A virus causes an acute inflammation of the liver with clinical signs of jaundice. Regarding food, transmission is possible particularly via raw foods, water…
Yeast fact sheet
Fact sheet on yeasts in foods GeneralYeasts are unicellular fungi that are mainly assigned to the taxonomic group of sac fungi (Ascomycota). They play an important role in food production, since on the one hand they are…
Fact sheet on Escherichia coli (E. coli)
Fact sheet on Escherichia coli (E. coli) in foods General informationEscherichia coli (E. coli) belongs to the family Enterobacteriaceae and is a natural inhabitant of the intestines of humans and animals. Therefore…
Fact sheet on Enterobacteria
Fact sheet on Enterobacteriaceae in foods GeneralEnterobacteriaceae (Enterobacteria) play an important role in food microbiology. Many members of this large family are highly relevant in foods as hygiene indicators,…
Fact sheet on coliform bacteria
Fact sheet on coliform bacteria in foods GeneralColiform bacteria are a group of bacteria within the family Enterobacteriaceae. They play an important role in food microbiology as hygiene indicators. Some members can…
Fact sheet on Clostridium botulinum
Fact sheet on Clostridium botulinum in foods GeneralClostridia are spore-forming bacteria that can only multiply in the absence of oxygen. Their spores survive under aerobic conditions, high temperatures and drying.…
Fact sheet: aerobic mesophilic count
Fact sheet on the aerobic mesophilic count in foods General informationThe aerobic mesophilic count is often also referred to as the "total viable count". It provides information about the number of microorganisms…