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 
Lecturer: Le Quoc Tuan, PhD. Associate Professor

Group 10’ members: 
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1. Nguyen Thi Y Nga (C)

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2. Tran Nguyen Thuy Nga

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3. Do Minh Quan

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4. Le Thi Truc Giang

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5. Nguyen Thi Be Ngan

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6. Vo Thi Huynh Nhu

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7. Nguyen Quoc Phu

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MAIN CONTENT


URGENCY
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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

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
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•
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Lactobacillus acidophilus
Lactobacillus
L.acidophilus
Bifidobacterium 


AFFECT TO THE FOOD

BAD INFLUENCE

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Food poisoning


IMPACT BORN IN PROCESSING FOOD

MATTERS OF FOOD POISONING
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•
•
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Staphyllococcus aureus
Salmonella
Clostridium perfrigens
Campylobacter jejuni


MATTERS OF FOOD POISONING
Bacteria

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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

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To  separate  cooked  food  with 
raw food

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Cooking carefully

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Freezing method

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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

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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