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

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

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by Aleardo Zaccheo (Author)

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

    by Aleardo Zaccheo (Author)

    Demonstrates that food safety is a multidisciplinary scientific discipline

    Considers the many factors that contribute to foodborne illness

    Discusses and compares strategies to provide and to ensure food and water safety



    About this book

    The book demonstrates that food safety is a multidisciplinary scientific discipline that



    is specifically designed to prevent foodborne illness to consumers. It is generally assumed



    to be an axiom by both nonprofessionals and professionals alike, that the most



    developed countries, through their intricate and complex standards, formal trainings



    and inspections, are always capable of providing much safer food items and beverages



    to consumers as opposed to the lesser developed countries and regions of the world.







    Clearly, the available data regarding the morbidity and the mortality in different areas



    of the world confirms that in developing countries, the prevalence and the incidence of



    presumptive foodborne illness is much greater. However, other factors need to be taken



    into consideration in this overall picture: First of all, one of the key issues in developing



    countries appears to be the availability of safe drinking water, a key element in any



    food safety strategy. Second, the availability of healthcare facilities, care providers, and



    medicines in different parts of the world makes the consequences of foodborne illness



    much more important and life threatening in lesser developed countries than in most



    developed countries.







    It would be therefore ethnocentric and rather simplistic to state



    that the margin of improvement in food safety is only directly proportional to the

    level of development of the society or to the level of complexity of any given national



    or international standard. Besides standards and regulations, humans as a whole have



    evolved and adapted different strategies to provide and to ensure food and water safety



    according to their cultural and historical backgrounds. Our goal is to discuss and to



    compare these strategies in a cross-cultural and technical approach, according to the



    realities of different socio-economic, ethnical and social heritages.

     

    Product details

    • Print Length: 185 pages
    • Publisher: SAM Ficher; 1 edition (January 6, 2018)
    • Publication Date: January 6, 2018
    • Language: English
        • Type : PDF 

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