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Food hygiene and applied food microb...

Zaccheo, Aleardo.

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Food hygiene and applied food microbiology in an anthropological cross cultural perspective

Record Type:	Electronic resources : Monograph/item
Title/Author:	Food hygiene and applied food microbiology in an anthropological cross cultural perspective/ by Aleardo Zaccheo ... [et al.].
other author:	Zaccheo, Aleardo.
Published:	Cham :Springer International Publishing : : 2017.,
Description:	xi, 109 p. :ill., digital ;24 cm.
[NT 15003449]:	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.
Contained By:	Springer eBooks
Subject:	Food - Microbiology. -
Online resource:	http://dx.doi.org/10.1007/978-3-319-44975-3
ISBN:	9783319449753

Food hygiene and applied food microbiology in an anthropological cross cultural perspective
Food hygiene and applied food microbiology in an anthropological cross cultural perspective[electronic resource] /by Aleardo Zaccheo ... [et al.]. - Cham :Springer International Publishing :2017. - xi, 109 p. :ill., digital ;24 cm.

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.

ISBN: 9783319449753

Standard No.: 10.1007/978-3-319-44975-3doiSubjects--Topical Terms:

730455
Food
--Microbiology.

LC Class. No.: QR115

Dewey Class. No.: 664.001579

Food hygiene and applied food microbiology in an anthropological cross cultural perspective
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245 0 0 $a Food hygiene and applied food microbiology in an anthropological cross cultural perspective $h [electronic resource] / $c by Aleardo Zaccheo ... [et al.].
260 $a Cham : $b Springer International Publishing : $b Imprint: Springer, $c 2017.
300 $a xi, 109 p. : $b ill., digital ; $c 24 cm.
505 0 $a 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.
650 0 $a Food $x Microbiology. $3 730455
650 0 $a Food adulteration and inspection. $3 562207
650 1 4 $a Chemistry. $3 516420
650 2 4 $a Food Science. $3 890841
650 2 4 $a Public Health. $3 624351
700 1 $a Zaccheo, Aleardo. $3 3218071
710 2 $a SpringerLink (Online service) $3 836513
773 0 $t Springer eBooks
856 4 0 $u http://dx.doi.org/10.1007/978-3-319-44975-3
950 $a Chemistry and Materials Science (Springer-11644)