{"product_id":"9783319831763","title":"Food Hygiene and Applied Food Microbiology in an Anthropological Cross Cultural Perspective","description":"\u003cp\u003eThe book demonstrates that food safety is a multidisciplinary scientific discipline that\u003c\/p\u003e\u003cp\u003eis specifically designed to prevent foodborne illness to consumers. It is generally assumed\u003c\/p\u003e\u003cp\u003eto be an axiom by both nonprofessionals and professionals alike, that the most\u003c\/p\u003e\u003cp\u003edeveloped countries, through their intricate and complex standards, formal trainings\u003c\/p\u003e\u003cp\u003eand inspections, are always capable of providing much safer food items and beverages\u003c\/p\u003e\u003cp\u003eto consumers as opposed to the lesser developed countries and regions of the world.\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003eClearly, the available data regarding the morbidity and the mortality in different areas\u003c\/p\u003e\u003cp\u003eof the world confirms that in developing countries, the prevalence and the incidence of\u003c\/p\u003e\u003cp\u003epresumptive foodborne illness is much greater. However, other factors need to be taken\u003c\/p\u003e\u003cp\u003einto consideration in this overall picture: First of all, one of the key issues in developing\u003c\/p\u003e\u003cp\u003ecountries appears to be the availability of safe drinking water, a key element in any\u003c\/p\u003e\u003cp\u003efood safety strategy. Second, the availability of healthcare facilities, care providers, and\u003c\/p\u003e\u003cp\u003emedicines in different parts of the world makes the consequences of foodborne illness\u003c\/p\u003e\u003cp\u003emuch more important and life threatening in lesser developed countries than in most\u003c\/p\u003e\u003cp\u003edeveloped countries. \u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003eIt would be therefore ethnocentric and rather simplistic to state\u003c\/p\u003ethat the margin of improvement in food safety is only directly proportional to the\u003cp\u003e\u003c\/p\u003e\u003cp\u003elevel of development of the society or to the level of complexity of any given national\u003c\/p\u003e\u003cp\u003eor international standard. Besides standards and regulations, humans as a whole have\u003c\/p\u003e\u003cp\u003eevolved and adapted different strategies to provide and to ensure food and water safety\u003c\/p\u003e\u003cp\u003eaccording to their cultural and historical backgrounds. Our goal is to discuss and to\u003c\/p\u003e\u003cp\u003ecompare these strategies in a cross-cultural and technical approach, according to the\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003erealities of different socio-economic, ethnical and social heritages.\u003c\/p\u003e 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. \u003cb\u003eAleardo Zaccheo\u003c\/b\u003e is plant pathologist and a food microbiologist trained in Switzerland and California. Has received a Bachelor Degree at Fresno State University, Master Degree and Post Graduate in Genetic Engineering at San Francisco State University. In 1992 has cofounded and he is the CEO of bioethica food safety engineering.\n\u003cb\u003eEleonora Palmaccio\u003c\/b\u003e is from Formia, Italy. She received her Master Degree in Biology and Postgraduate Diploma at the University La Sapienza in Rome.  She has worked for the Italian National Institute of Health in food safety.  She is currently a senior assistant at bioethica food safety engineering.\n\u003cb\u003eMorgan Venable\u003c\/b\u003e is from San Rafael, California. She received her Bachelor of Science in Nutrition from the University of Connecticut and continued her post graduate studies at East Carolina University. She currently works as a Consulting Registered Dietitian providing medical nutritiontherapy.\n\u003cb\u003eIsabella Locarnini-Sciaroni\u003c\/b\u003e is from Monte Carasso Switzerland.  She received her Bachelor and Master Degree at the Institute of Food, Nutrition and Health of the Swiss Federal Institute of Technology Zurich (ETHZ). After conducting her thesis in at bioethica food safety engineering, she became the quality manager of the family's company.\n\u003cb\u003eSalvatore Parisi, Msc, PhD,\u003c\/b\u003e is a research chemist working as an expert consultant, reviewer and academic lecturer in different fields, including food chemistry and technology, food packaging chemistry and technology, and quality certification systems. Dr. Parisi serves as Series Editor for the SpringerBriefs in Molecular Science: Chemistry of Foods.","brand":"Springer International Publishing AG","offers":[{"title":"Default Title","offer_id":48813653917931,"sku":"00000_00000_00000_00000","price":201.41,"currency_code":"SGD","in_stock":true}],"url":"https:\/\/kinokuniya.com.sg\/zh\/products\/9783319831763","provider":"Books Kinokuniya Singapore","version":"1.0","type":"link"}