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Food Hygiene and Applied Food Microbiology in an Anthropological Cross Cultural Perspective

­The book demonstrates that food safety is a multidisciplinary scientific discipline that is specifically designed to prevent foodborne illness to consumers. It is generally assumed to be an axiom by both nonprofessionals and professionals alike, that the most developed countries, through their intr...

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Main Authors: Zaccheo, Aleardo. (Author, http://id.loc.gov/vocabulary/relators/aut), Palmaccio, Eleonora. (http://id.loc.gov/vocabulary/relators/aut), Venable, Morgan. (http://id.loc.gov/vocabulary/relators/aut), Locarnini-Sciaroni, Isabella. (http://id.loc.gov/vocabulary/relators/aut), Parisi, Salvatore. (http://id.loc.gov/vocabulary/relators/aut)
Corporate Author: SpringerLink (Online service)
Language:English
Published: Cham : Springer International Publishing : Imprint: Springer, 2017.
Edition:1st ed. 2017.
Subjects:
Food—Biotechnology.
Public health.
Food Science.
Public Health.
Online Access:https://doi.org/10.1007/978-3-319-44975-3
Table of Contents:
  • Foreword
  • Preface
  • 1. The Complex Relationships Between Humans, Food, Water and Hygiene
  • 2. A Brief History of Food, Food Safety and Hygiene
  • 3. Food Microbiology Seen from Different Angles
  • 4. The Viruses
  • 5. The Bacteria
  • 6. The Fungi and Other Eukaryotic Microbes
  • 7. The Human Behavior and Food Resources
  • 8. The Human Microbiomes
  • 9. The Global Microbial Environments
  • 10. The Local Food Environments
  • 11. Biocides and “Superbugs”
  • 12. Food Safety Considerations About Selected Causative Agents
  • 13. Conclusions and Recommendations for those outside or inside the “Global Village”
  • References
  • Index.

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