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

ویرایش: 1 
نویسندگان: Aleardo Zaccheo,  Eleonora Palmaccio,  Morgan Venable,  Isabella Locarnini-Sciaroni,  Salvatore Parisi (auth.)  
سری:  
ISBN (شابک) : 9783319449753, 9783319449739 
ناشر: Springer International Publishing 
سال نشر: 2017 
تعداد صفحات: 111 
زبان: English 
فرمت فایل : PDF (درصورت درخواست کاربر به PDF، EPUB یا AZW3 تبدیل می شود) 
حجم فایل: 4 مگابایت 

قیمت کتاب (تومان) : 48,000

­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 intricate and complex standards, formal trainings

and inspections, are always capable of providing much safer food items and beverages

to consumers as opposed to the lesser developed countries and regions of the world.

Clearly, the available data regarding the morbidity and the mortality in different areas

of the world confirms that in developing countries, the prevalence and the incidence of<

presumptive foodborne illness is much greater. However, other factors need to be taken

into consideration in this overall picture: First of all, one of the key issues in developing

countries appears to be the availability of safe drinking water, a key element in any

food safety strategy. Second, the availability of healthcare facilities, care providers, and

medicines in different parts of the world makes the consequences of foodborne illness

much more important and life threatening in lesser developed countries than in most

developed countries.

It would be therefore ethnocentric and rather simplistic to state

that the margin of improvement in food safety is only directly proportional to the

level of development of the society or to the level of complexity of any given national

or international standard. Besides standards and regulations, humans as a whole have

evolved and adapted different strategies to provide and to ensure food and water safety

according to their cultural and historical backgrounds. Our goal is to discuss and to

compare these strategies in a cross-cultural and technical approach, according to the

realities of different socio-economic, ethnical and social heritages.

Front Matter....Pages i-xi
Front Matter....Pages 1-1
The Complex Relationships Between Humans, Food, Water, and Hygiene....Pages 3-5
A Brief History of Food, Food Safety, and Hygiene....Pages 7-15
Front Matter....Pages 17-17
Food Microbiology Seen from Different Angles....Pages 19-22
The Viruses....Pages 23-24
The Bacteria....Pages 25-30
The Fungi and Other Eukaryotic Microbes....Pages 31-36
The Human Behavior and Food Resources....Pages 37-41
The Human Microbiomes....Pages 43-47
The Global Microbial Environments....Pages 49-51
The Local Food Environments....Pages 53-62
Biocides and “Superbugs”....Pages 63-72
Food Safety Considerations About Selected Causative Agents....Pages 73-80
Front Matter....Pages 81-81
Conclusions and Recommendations for Those Outside or Inside the “Global Village”....Pages 83-88
Back Matter....Pages 89-109