Food Culture.

Bayan Ulgii, Outer Mongolia 2011

Micro-organisms:

Micro-organisms:

Escherichia coli

http://www.foodauthority.nsw.gov.au/consumers/problems-with-food/food-poisoning/

Micro-organisms:

Escherichia coli

Salmonella

Clostridium botulinum

http://www.foodauthority.nsw.gov.au/consumers/problems-with-food/food-poisoning/http://www.esacademic.com/pictures/eswiki/67/Clostridium_difficile_01.jpghttp://www.textbookofbacteriology.net/themicrobialworld/NormalFlora.html

http://www.musee-afrappier.qc.ca/en/index.php?pageid=3411-html&image=3411_levures1

Clostridium botulinum

Micro-organisms:

Escherichia coli

Salmonella

Pathogens

http://www.foodauthority.nsw.gov.au/consumers/problems-with-food/food-poisoning/http://www.esacademic.com/pictures/eswiki/67/Clostridium_difficile_01.jpghttp://www.textbookofbacteriology.net/themicrobialworld/NormalFlora.html

http://www.musee-afrappier.qc.ca/en/index.php?pageid=3411-html&image=3411_levures1

1. E.coliPathogen:

http://www.universityofcalifornia.edu/everyday/agriculture/ecoli.htmlhttp://www.scientificamerican.com/article.cfm?id=turning-bacteria-into-plastic-factories-replacing-fossil-fuels

1. E.coli lifecyclePathogen:

http://upload.wikimedia.org/wikipedia/commons/b/bf/Lifecycle_of_e_coli_fr.jpg

1. E.coliPathogen:

http://www.universityofcalifornia.edu/everyday/agriculture/ecoli.htmlhttp://www.scientificamerican.com/article.cfm?id=turning-bacteria-into-plastic-factories-replacing-fossil-fuels

BotulismPathogen: Clostridium botulinum

http://cnx.org/content/m14960/latest/

Clostridium botulinum

Micro-organisms:

Escherichia coli

Salmonella

Pathogens

http://www.foodauthority.nsw.gov.au/consumers/problems-with-food/food-poisoning/http://www.esacademic.com/pictures/eswiki/67/Clostridium_difficile_01.jpghttp://www.textbookofbacteriology.net/themicrobialworld/NormalFlora.html

http://www.musee-afrappier.qc.ca/en/index.php?pageid=3411-html&image=3411_levures1http://antelopeb.wordpress.com/tag/teeth/

Clostridium botulinum

Micro-organisms:

Lactobacillus(Yogurts, Cheeses)

Saccharomyces cerevisiae(Vinegar, Wine, Bread)

http://www.foodauthority.nsw.gov.au/consumers/problems-with-food/food-poisoning/http://www.esacademic.com/pictures/eswiki/67/Clostridium_difficile_01.jpghttp://www.textbookofbacteriology.net/themicrobialworld/NormalFlora.html

http://www.musee-afrappier.qc.ca/en/index.php?pageid=3411-html&image=3411_levures1http://antelopeb.wordpress.com/tag/teeth/

Escherichia coli

Salmonella

beneficial

Pathogens

1. LactobacillusBeneficial Micro-organism:

http://commons.wikimedia.org/wiki/File:20101212_205549_LactobacillusAcidophilus.jpghttp://www.scientificamerican.com/article.cfm?id=turning-bacteria-into-plastic-factories-replacing-fossil-fuels

1. LactobacillusBeneficial Micro-organism:

http://commons.wikimedia.org/wiki/File:20101212_205549_LactobacillusAcidophilus.jpghttp://www.flickr.com/photos/ajc1/512143798/sizes/o/in/photostream/

1. E.coliPathogen:

http://www.universityofcalifornia.edu/everyday/agriculture/ecoli.htmlhttp://www.scientificamerican.com/article.cfm?id=turning-bacteria-into-plastic-factories-replacing-fossil-fuels

Risk factors:

Cleanliness.Contamination.Temperature.

Food safety:

Risk factors:

Cleanliness.Contamination.Temperature.

Precautionary actions:

Wash hands.Separate raw foods.5C> or <60C.

Food safety:

Moulded Saurekraut.Fermentation:

photo credit: http://boingboing.net/2009/01/12/making-sauerkraut-is.html

Saurekraut.Fermentation:

photo credit: http://boingboing.net/2009/01/12/making-sauerkraut-is.html

Kim Chee.Fermentation:

http://hawaiirama.com/files/2008/11/Kim%20Chee.jpg

Tsukemono.Fermentation:

http://media.discovernikkei.org/album/items/3/6/368/oshogatsu-tsukemono_full.jpg

Pickles.Fermentation:

http://azerbaijan24.com/component/content/article/41-azerbaijan-cuisine/119-cuisine-Pickles

Techniques:

Drying.Fermentation.Pickling.Bottling.

Food Preservation

Techniques:

Drying.Fermentation.Pickling.Bottling.

Food Preservation

Advantages / Disadvantages:

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