Food culture [Bayan Ulgii SEAL Project 2011] v1.0

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Draft 1.0 of presentation to be used as teaching aid to facilitate learning module on Food Safety and Food Security.

The objective is to equip students with a basic technical understanding of causes and risks to food safety, as well as an understanding of how microbial life can also act as an aid to preserve crop harvest.

This theoretical session will be followed up immediately with a practicum on creating using lactobacilic fermentation to make sauerkraut, safe bottling and storage techniques, and basic food safety procedures in the kitchen.

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Food culture [Bayan Ulgii SEAL Project 2011] v1.0

  1. 1. Food Culture.Bayan Ulgii, Outer Mongolia 2011
  2. 2. Micro-organisms:
  3. 3. Micro-organisms: Escherichia coli http://www.foodauthority.nsw.gov.au/consumers/problems-with-food/food-poisoning/
  4. 4. 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.jpg http://www.textbookofbacteriology.net/themicrobialworld/NormalFlora.html http://www.musee-afrappier.qc.ca/en/index.php?pageid=3411-html&image=3411_levures1
  5. 5. Micro-organisms: Escherichia coli SalmonellaPathogens Clostridium botulinum http://www.foodauthority.nsw.gov.au/consumers/problems-with-food/food-poisoning/ http://www.esacademic.com/pictures/eswiki/67/Clostridium_difficile_01.jpg http://www.textbookofbacteriology.net/themicrobialworld/NormalFlora.html http://www.musee-afrappier.qc.ca/en/index.php?pageid=3411-html&image=3411_levures1
  6. 6. Pathogen:1. E.coli http://www.universityofcalifornia.edu/everyday/agriculture/ecoli.html http://www.scientificamerican.com/article.cfm?id=turning-bacteria-into-plastic-factories-replacing-fossil-fuels
  7. 7. Pathogen:1. E.coli lifecycle http://upload.wikimedia.org/wikipedia/commons/b/bf/Lifecycle_of_e_coli_fr.jpg
  8. 8. Pathogen:1. E.coli http://www.universityofcalifornia.edu/everyday/agriculture/ecoli.html http://www.scientificamerican.com/article.cfm?id=turning-bacteria-into-plastic-factories-replacing-fossil-fuels
  9. 9. Pathogen: Clostridium botulinumBotulism http://cnx.org/content/m14960/latest/
  10. 10. Micro-organisms: Escherichia coli SalmonellaPathogens Clostridium botulinum http://www.foodauthority.nsw.gov.au/consumers/problems-with-food/food-poisoning/ http://www.esacademic.com/pictures/eswiki/67/Clostridium_difficile_01.jpg http://www.textbookofbacteriology.net/themicrobialworld/NormalFlora.html http://www.musee-afrappier.qc.ca/en/index.php?pageid=3411-html&image=3411_levures1 http://antelopeb.wordpress.com/tag/teeth/
  11. 11. Micro-organisms: beneficial Escherichia coli Lactobacillus (Yogurts, Cheeses) SalmonellaPathogens Clostridium botulinum 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.jpg http://www.textbookofbacteriology.net/themicrobialworld/NormalFlora.html http://www.musee-afrappier.qc.ca/en/index.php?pageid=3411-html&image=3411_levures1 http://antelopeb.wordpress.com/tag/teeth/
  12. 12. Beneficial Micro-organism:1. Lactobacillus http://commons.wikimedia.org/wiki/File:20101212_205549_LactobacillusAcidophilus.jpg http://www.scientificamerican.com/article.cfm?id=turning-bacteria-into-plastic-factories-replacing-fossil-fuels
  13. 13. Beneficial Micro-organism:1. Lactobacillus http://commons.wikimedia.org/wiki/File:20101212_205549_LactobacillusAcidophilus.jpg http://www.flickr.com/photos/ajc1/512143798/sizes/o/in/photostream/
  14. 14. Pathogen:1. E.coli http://www.universityofcalifornia.edu/everyday/agriculture/ecoli.html http://www.scientificamerican.com/article.cfm?id=turning-bacteria-into-plastic-factories-replacing-fossil-fuels
  15. 15. Food safety: Risk factors: Cleanliness. Contamination. Temperature.
  16. 16. Food safety: Risk factors: Precautionary actions: Cleanliness. Wash hands. Contamination. Separate raw foods. Temperature. 5C> or <60C.
  17. 17. Fermentation:Moulded Saurekraut. photo credit: http://boingboing.net/2009/01/12/making-sauerkraut-is.html
  18. 18. Fermentation:Saurekraut. photo credit: http://boingboing.net/2009/01/12/making-sauerkraut-is.html
  19. 19. Fermentation:Kim Chee. http://hawaiirama.com/files/2008/11/Kim%20Chee.jpg
  20. 20. Fermentation:Tsukemono. http://media.discovernikkei.org/album/items/3/6/368/oshogatsu-tsukemono_full.jpg
  21. 21. Fermentation: Pickles.http://azerbaijan24.com/component/content/article/41-azerbaijan-cuisine/119-cuisine-Pickles
  22. 22. Food PreservationTechniques: Drying. Fermentation. Pickling. Bottling.
  23. 23. Food PreservationTechniques: Advantages / Disadvantages: Drying. ? Fermentation. ? Pickling. ? Bottling. ?

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