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 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 Environmental Toxicology Lecturer: Le Quoc Tuan, PhD. Associate Professor SOME POINT OF VIEW ABOUT ENVIRONMENTAL POLLUTION IN LONG VAN TU CANAL MAIN CONTENT URGENCY Food safety issues Human’s health 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 Aspergillus Colletotrichum Rhizopus Aureobasidium Fusarium Thanidium Botrytis Geotrichum Trichothecium Byssochlamys Monilia Wallemia Mucro Xeromyces Yeasts Brettanomyces Issatchenkia Schizosaccharomyces Candida Kluyveromyces Torulaspora Cryptococcus Pichia Trichosporon Debaryomyces Rhodotorula Zygosaccharomyces Hanseniaspora Saccharomyces Protozoa Cryptosporidium paryum Giardia lamblia Entamoeba histolytica Toxoplasma gondii ORIGIN OF MICROORGANISM IN FOOD AFFECT TO THE FOOD Fermented foods AFFECT TO THE FOOD Therapeutic Lactobacillus acidophilus Lactobacillus 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 Helminth parasites Staphyllococcus aureus Salmonella Clostridium perfrigens Campylobacter jejuni 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 | Nong Lam University Ho Chi Minh City Faculty of Environment and Natural Resources 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 Environmental Toxicology Lecturer: Le Quoc Tuan, PhD. Associate Professor SOME POINT OF VIEW ABOUT ENVIRONMENTAL POLLUTION IN LONG VAN TU CANAL MAIN CONTENT URGENCY Food safety issues Human’s health 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 .
