Đề tài Some point of view about environmental pollution in long van tu canal (phần 2)

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 ToxicologyLecturer: Le Quoc Tuan, PhD. Associate ProfessorSOME POINT OF VIEW ABOUT ENVIRONMENTAL POLLUTION IN LONG VAN TU CANAL MAIN CONTENTURGENCY safety issuesHuman’s healthchuthapdo.org.vnREGULAR MICROORGANISM BacteriaAcinetobacter Enterobacter PediococcsuAeromonas Erwnia ProteusAlcaligenes Escherichia PseudomonasAlteromonas Flavobacterium PsychrobacterBacillus Hafnia SalmonellaBrochthrix Lactococcus SerratiaCampylobacter Lactobacillus ShewanellaCarnobaterium Leuconostoc ShigellaCitrobacter Listeria StaphylococcusClostridium Micrococcus VagococcusCorynebacterium Moraxella VibrioEnterococcus Pantoea YersiniaREGULAR MICROORGANISMMoldsAlternaria Cladosporium PenicilliumAspergillus Colletotrichum RhizopusAureobasidium Fusarium ThanidiumBotrytis Geotrichum TrichotheciumByssochlamys Monilia Wallemia Mucro XeromycesYeastsBrettanomyces Issatchenkia SchizosaccharomycesCandida Kluyveromyces TorulasporaCryptococcus Pichia TrichosporonDebaryomyces Rhodotorula ZygosaccharomycesHanseniaspora SaccharomycesProtozoaCryptosporidium paryum Giardia lambliaEntamoeba histolytica Toxoplasma gondiiORIGIN OF MICROORGANISM IN FOODAFFECT TO THE FOODFermented foodsAFFECT TO THE FOODTherapeuticLactobacillus acidophilusLactobacillusL.acidophilusBifidobacterium AFFECT TO THE FOODBAD INFLUENCEFood poisoningIMPACT BORN IN PROCESSING FOODMATTERS OF FOOD POISONINGStaphyllococcus aureusSalmonellaClostridium perfrigensCampylobacter jejuniMATTERS OF FOOD POISONINGBacteriaHelminth parasitesStaphyllococcus aureusSalmonellaClostridium perfrigensCampylobacter jejuniDipylidium caninumHOW TO AVOID TO FOOD CONTAMINATION MICROBIOLOGICAL ?Buy and use safe foodKeeping things cleanTo separate cooked food with raw foodCooking carefullyFreezing methodUse clean water, selection of fresh food safetyCONCLUTION - RECOMMENDFood safety is a major focus of food microbiology. Pathogenic bacteria, viruses and toxins produced by microorganisms are all possible contaminants of foodToxins 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