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

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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 Pantoea Yersinia

REGULAR MICROORGANISM

Molds Cladosporium Alternaria

Yeasts Penicillium

Brettanomyces Issatchenkia

Aspergillus Colletotrichum

Schizosaccharomyces

Rhizopus

Candida Kluyveromyces Torulaspora

Aureobasidium Fusarium

Cryptococcus Pichia Trichosporon

Thanidium

Debaryomyces Rhodotorula Zygosaccharomyces

Botrytis Geotrichum

Hanseniaspora

Trichothecium Saccharomyces Protozoa

Cryptosporidium paryum Giardia lamblia Byssochlamys Monilia

Entamoeba histolytica Toxoplasma Wallemia

gondii Mucro

Xeromyces

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

•

•

Salmonella

Staphyllococcus aureus

Clostridium perfrigens

Campylobacter jejuni

Helminth parasites

Dipylidium caninum

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