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Food hygiene and applied food microb...

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

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Food hygiene and applied food microbiology in an anthropological cross cultural perspective/ by Aleardo Zaccheo ... [et al.].
其他作者:	Zaccheo, Aleardo.
出版者:	Cham :Springer International Publishing : : 2017.,
面頁冊數:	xi, 109 p. :ill., digital ; : 24 cm.;
Contained By:	Springer eBooks
標題:	Food - Microbiology. -
電子資源:	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:

561748
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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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.
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650 0 $a Food adulteration and inspection. $3 581371
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