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Some point of view about environmental pollution in long van tu canal main content urgency,bacteriological origin of food,cause appears, affect to the food,impact born in processing food, how to avoid to food not contamination microbiological?,avoid to food contaminated microbiological.
Nong Lam University Ho Chi Minh City Faculty of Environment and Natural Resources Environmental Toxicology SOME POINT OF VIEW ABOUT ENVIRONMENTAL POLLUTION IN LONG VAN TU CANAL Lecturer: Le Quoc Tuan, PhD. Associate Professor Group 10’ members: 1. Nguyen Thi Y Nga (C) 14163151 2. Tran Nguyen Thuy Nga 14163153 3. Do Minh Quan 14163216 4. Le Thi Truc Giang 14163072 5. Nguyen Thi Be Ngan 14163156 6. Vo Thi Huynh Nhu 14163197 7. Nguyen Quoc Phu 14163204 MAIN CONTENT URGENCY • • Food safety issues Human’s health http://dantri.com.vn/ http://khoahoc.tv/ chuthapdo.org.vn REGULAR MICROORGANISM Bacteria Acinetobacter Enterobacter Pediococcsu Aeromonas Erwnia Proteus Alcaligenes Escherichia Pseudomonas Alteromonas Flavobacterium Psychrobacter Bacillus Hafnia Salmonella Brochthrix Lactococcus Serratia Campylobacter Lactobacillus Shewanella Carnobaterium Leuconostoc Shigella Citrobacter Listeria Staphylococcus Clostridium Micrococcus Vagococcus Corynebacterium Moraxella Vibrio Enterococcus Yersinia Pantoea REGULAR MICROORGANISM Alternaria Molds Cladosporium Penicillium Aspergillus Colletotrichum Rhizopus Aureobasidium Fusarium Thanidium Botrytis Geotrichum Trichothecium Byssochlamys Monilia Schizosaccharomyces Candida Kluyveromyces Torulaspora Cryptococcus Pichia Trichosporon Debaryomyces Rhodotorula Zygosaccharomyces Hanseniaspora Saccharomyces Protozoa Cryptosporidium paryum Entamoeba Wallemia Mucro Xeromyces Brettanomyces Yeasts Issatchenkia gondii histolytica Giardia lamblia Toxoplasma ORIGIN OF MICROORGANISM IN FOOD AFFECT TO THE FOOD Fermented foods AFFECT TO THE FOOD Therapeutic • • • • Lactobacillus acidophilus Lactobacillus L.acidophilus Bifidobacterium AFFECT TO THE FOOD BAD INFLUENCE • Food poisoning IMPACT BORN IN PROCESSING FOOD MATTERS OF FOOD POISONING • • • • Staphyllococcus aureus Salmonella Clostridium perfrigens Campylobacter jejuni MATTERS OF FOOD POISONING Bacteria • Staphyllococcus aureus • Salmonella Clostridium perfrigens Helminth parasites Dipylidium caninum Campylobacter jejuni HOW TO AVOID TO FOOD CONTAMINATION MICROBIOLOGICAL ? • Buy and use safe food • Keeping things clean • To separate cooked food with raw food • Cooking carefully • Freezing method • Use clean water, selection of fresh food safety CONCLUTION RECOMMEND • Food safety is a major focus of food microbiology. • Pathogenic bacteria, viruses and toxins produced by microorganisms are all possible contaminants of food • Toxins produced by contaminants may not be liable to change to non toxic forms by heating or cooking the contaminated food due to other safety conditions Construction quality management system food safety according to GMP and HACCP ... AFFECT TO THE FOOD BAD INFLUENCE • Food poisoning IMPACT BORN IN PROCESSING FOOD MATTERS OF FOOD POISONING • • • • Staphyllococcus aureus Salmonella Clostridium perfrigens Campylobacter jejuni MATTERS OF FOOD POISONING... Food safety is a major focus of food microbiology. • Pathogenic bacteria, viruses and toxins produced by microorganisms are all possible contaminants of food • Toxins produced by contaminants may not ... • Buy and use safe food • Keeping things clean • To separate cooked food with raw food • Cooking carefully • Freezing method • Use clean water, selection of fresh food safety CONCLUTION RECOMMEND