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

Overview of attention for book
Cover of 'Food Hygiene and Applied Food Microbiology in an Anthropological Cross Cultural Perspective'

Table of Contents

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    Book Overview
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    Chapter 1 The Complex Relationships Between Humans, Food, Water, and Hygiene
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    Chapter 2 A Brief History of Food, Food Safety, and Hygiene
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    Chapter 3 Food Microbiology Seen from Different Angles
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    Chapter 4 The Viruses
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    Chapter 5 The Bacteria
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    Chapter 6 The Fungi and Other Eukaryotic Microbes
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    Chapter 7 The Human Behavior and Food Resources
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    Chapter 8 The Human Microbiomes
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    Chapter 9 The Global Microbial Environments
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    Chapter 10 The Local Food Environments
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    Chapter 11 Biocides and “Superbugs”
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    Chapter 12 Food Safety Considerations About Selected Causative Agents
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    Chapter 13 Conclusions and Recommendations for Those Outside or Inside the “Global Village”
Attention for Chapter 4: The Viruses
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