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.

1. Food Culture.
Bayan Ulgii, Outer Mongolia 2011

2. Micro-organisms:

3. Micro-organisms:
Escherichia coli
http://www.foodauthority.nsw.gov.au/consumers/problems-with-food/food-poisoning/

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. Micro-organisms:
Escherichia coli
Salmonella
Pathogens
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. 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. Pathogen:
1. E.coli lifecycle
http://upload.wikimedia.org/wikipedia/commons/b/bf/Lifecycle_of_e_coli_fr.jpg

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. Pathogen: Clostridium botulinum
Botulism
http://cnx.org/content/m14960/latest/

10. Micro-organisms:
Escherichia coli
Salmonella
Pathogens
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. Micro-organisms:
beneficial
Escherichia coli
Lactobacillus
(Yogurts, Cheeses)
Salmonella
Pathogens
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. 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. 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. 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. Food safety:
Risk factors:
Cleanliness.
Contamination.
Temperature.

16. Food safety:
Risk factors: Precautionary actions:
Cleanliness. Wash hands.
Contamination. Separate raw foods.
Temperature. 5C> or <60C.

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

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

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

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

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

22. Food Preservation
Techniques:
Drying.
Fermentation.
Pickling.
Bottling.

23. Food Preservation
Techniques: Advantages / Disadvantages:
Drying. ?
Fermentation. ?
Pickling. ?
Bottling. ?