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Bakteriers v kstbetingelser

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Bakteriers v kstbetingelser

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    1. Hygiejne til personer med begrænset fødevarehåndtering Bakteriers vækstbetingelser

    2. Bakterier har forskellige vækstbetingelser. Særlige forhold som skal være gunstige for at de overlever Vand pH Ilt Temperatur Konservering Bakterier

    3. Vand Det er vigtigt for bakteriers vækst at der er vand til stede Ved at tilføre store mængder sukker eller salt kan man ”fjerne” vandet fra en fødevare

    5. De fleste bakterier skal have ilt for at overleve. Ved vakuumering eller MAP pakning kan man fjerne/ ændre luften.

    6. Temperatur Bakteriesporer dør over 120o C Visse sporer dør ved kogning Bakterier dør over 75o C De formerer sig bedst imellem 10 og 65oC De formerer sig langsomt under 5o C De går i dvale under -18 o C

    7. Konservering Henkogning, konserverings-midler ; citronsyre , atamon mm. Og konservesdåser

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