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

­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 intr...

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Bibliographic Details
Main Authors: Zaccheo, Aleardo. (Author), Palmaccio, Eleonora. (Author), Venable, Morgan. (Author), Locarnini-Sciaroni, Isabella. (Author), Parisi, Salvatore. (Author)
Corporate Author: SpringerLink (Online service)
Format: eBook
Language: English
Published: Cham : Springer International Publishing : Imprint: Springer, 2017.
Subjects:
potravinářská mikrobiologie
bezpečnost potravin
hygiena potravin
veřejné zdraví
food microbiology
food safety
food hygiene
public health
elektronické knihy
sborníky
electronic books
papers of several authors
ISBN: 9783319449753
Physical Description: 1 online resource (XI, 109 p. 2 illus., 1 illus. in color.)

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Table of contents

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020 |a 9783319449753 
024 7 |a 10.1007/978-3-319-44975-3  |2 doi 
072 7 |a 614  |x Veřejné zdraví a hygiena  |2 Konspekt  |9 14 
080 |a 579.67  |2 MRF 
080 |a 614.31:663/664  |2 MRF 
080 |a 614.31  |2 MRF 
080 |a 614  |2 MRF 
080 |a (0.034.2:08)  |2 MRF 
080 |a (082)  |2 MRF 
100 1 |a Zaccheo, Aleardo.  |e author. 
245 1 0 |a Food Hygiene and Applied Food Microbiology in an Anthropological Cross Cultural Perspective /  |c by Aleardo Zaccheo, Eleonora Palmaccio, Morgan Venable, Isabella Locarnini-Sciaroni, Salvatore Parisi. 
264 1 |a Cham :  |b Springer International Publishing :  |b Imprint: Springer,  |c 2017. 
300 |a 1 online resource (XI, 109 p. 2 illus., 1 illus. in color.) 
336 |a text  |b txt  |2 rdacontent 
337 |a počítač  |b c  |2 rdamedia 
338 |a online zdroj  |b cr  |2 rdacarrier 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
520 |a ­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.- Resumé vydavatel 
650 0 7 |a potravinářská mikrobiologie  |7 ph115835  |2 czenas 
650 0 7 |a bezpečnost potravin  |7 ph575078  |2 czenas 
650 0 7 |a hygiena potravin  |7 ph120984  |2 czenas 
650 0 7 |a veřejné zdraví  |7 ph135099  |2 czenas 
650 0 9 |a food microbiology  |2 eczenas 
650 0 9 |a food safety  |2 eczenas 
650 0 9 |a food hygiene  |2 eczenas 
650 0 9 |a public health  |2 eczenas 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 7 |a sborníky  |7 fd163935   |2 czenas 
655 9 |a electronic books  |2 eczenas 
655 9 |a papers of several authors  |2 eczenas 
700 1 |a Palmaccio, Eleonora.  |e author. 
700 1 |a Venable, Morgan.  |e author. 
700 1 |a Locarnini-Sciaroni, Isabella.  |e author. 
700 1 |a Parisi, Salvatore.  |e author. 
710 2 |a SpringerLink (Online service) 
776 0 8 |i Printed edition:  |z 9783319449739 
856 4 0 |u https://proxy.k.utb.cz/login?url=http://dx.doi.org/10.1007/978-3-319-44975-3  |y Plný text 
942 |2 udc 
992 |c NTK-SpringerCHEMS 
993 |x NEPOSILAT  |y EIZ 

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