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

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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”
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