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Schimmel, Mikroben und Bakterien in Lebensmitteln: Eine praktische Anleitung zur Erkennung verdorbener Nahrungsmittel
Frisch
Brot
Max Müller
Autor
2026-05-19
Datum
5 Min. Lesezeit
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4
Kapitel
Haben Sie schon einmal ein Lebensmittel übersehen, das Sie beiseitegelegt hatten? Zwar verleihen bestimmte Schimmelpilzarten – wie jene, die für den charakteristischen Geschmack von Edelschimmelkäse verantwortlich sind – der Nahrung eine besondere Note, doch ihr unkontrolliertes Wachstum auf Brot, in Konserven oder Marmeladengläsern macht die Produkte ungenießbar. Solche Lebensmittel entwickeln giftige Substanzen, die ernsthafte gesundheitliche Risiken bergen. Entdecken Sie bewährte Methoden, mit denen Sie zweifelsfrei zwischen frischen Lebensmitteln und solchen unterscheiden können, die mikrobiologischem Verderb unterliegen.
Food as a habitat for germs
Food contains nutrients that are essential to everyone's life, but they're also used by microorganisms, and it's estimated that about 200 diseases are transmitted through food. Microbes living in food not only lead to harmless food poisoning, but there are toxins produced by certain micro-organisms that are harmful to health. Food poisonings are usually caused by diarrhea and vomiting, and gastrointestinal disorders usually occur within a few hours of consuming food products.
Mold in the food
The most important thing is not to eat foods that show even the slightest signs of mold. A serious mistake is to remove the damaged part. If it is present on the outer layer, it is very possible that its fibers have penetrated the entire product. Some molds produce mycotoxins, which pose a serious risk to health but also to human life. Mold species have enjoyed certain types of products. Jam and other pasteurized fruit products are particularly vulnerable to Byssochlamys nivea and Bysssochlasia.
Bacteria and other microbes found in food
Salmonella bacteria are mainly found in meat products (poultry, pork), milk, poultrymeat, eggs and products containing them. Salmonella patches develop at a temperature of 748 °C and an optimum growth temperature of 37 °C. However, the shedding period usually lasts about 68 hours. After its shedding, the first symptoms of milk, which is usually milk poisoning, also appear in eggs, and the body temperature is elevated. In addition, the bacteria may also have a yellow fever.
How can contaminated food be identified?
In the food industry, various methods are used to combat mold from roasting and refining to hydrogen peroxide. In addition, this is not possible in households and therefore it is recommended to dispose of every suspicious product. It is also very important to ensure that the places where the food is stored are clean, dry and fairly cold. Fruits and vegetables should be thoroughly cleaned before consumption.
