Food hygiene and applied food microbiology in an anthropological cross cultural perspective / Aleardo Zaccheo, Eleonora Palmaccio, Morgan Venable, Isabella Locarnini-Sciaroni, Salvatore Parisi.

Format:

Book

Author/Creator:

Zaccheo, Aleardo, author.

Palmaccio, Eleonora, author.

Venable, Morgan, author.

Locarnini-Sciaroni, Isabella, author.

Parisi, Salvatore, 1970- author.

Contributor:

George Clapp Vaillant Book Fund.

Language:

English

Subjects (All):

Foodborne diseases--Prevention.

Foodborne diseases.

Food--Microbiology.

Food.

Cross-cultural studies.

Food Microbiology.

Food Safety.

Foodborne Diseases--prevention & control.

Cross-Cultural Comparison.

Medical Subjects:

Food Microbiology.

Food Safety.

Foodborne Diseases--prevention & control.

Cross-Cultural Comparison.

Physical Description:

xi, 109 pages : illustrations ; 25 cm

Place of Publication:

Cham, Switzerland : Springer, [2017]

Summary:

"This 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 nonprofessional and professional 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." --The Authors; back of book.

Contents:

The complex relationships between humans, food, water, and hygiene

A brief history of food, food safety, and hygiene

Food microbiology seen from different angles

The viruses

The bacteria

The fungi and other eukaryotic microbes

The human behavior and food resources

The human microbiomes

The global microbial environments

The local food environments

Biocides and "superbugs"

Food safety consideration about selected causative agents

Conclusion and recommendations for those outside or inside the "global village."

Notes:

Includes bibliographical references (pages 89-100) and index.

Local Notes:

Acquired for the Penn Libraries with assistance from the George Clapp Vaillant Book Fund.

ISBN:

9783319449739

3319449737

OCLC:

953842490