Some point of view about environmental pollution in long van tu canal

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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.

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Nội dung Text: Some point of view about environmental pollution in long van tu canal

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 Group 10’ members: Lecturer: Le Quoc Tuan, PhD. Associate Professor  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 Pantoea Yersinia
REGULAR MICROORGANISM Molds Alternaria Cladosporium Penicillium Yeasts Brettanomyces Issatchenkia Aspergillus Colletotrichum Schizosaccharomyces Rhizopus Candida Kluyveromyces Torulaspora Aureobasidium Fusarium Cryptococcus Pichia Trichosporon Thanidium Debaryomyces Rhodotorula Zygosaccharomyces Botrytis Geotrichum Hanseniaspora Saccharomyces Trichothecium Protozoa Byssochlamys Monilia Cryptosporidium paryum Giardia lamblia Wallemia Entamoeba histolytica Toxoplasma Mucro gondii 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 • Staphyllococcus aureus • Salmonella 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