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

Abstract

The book demonstrates that food safety is a multidisciplinary scientific discipline thatis specifically designed to prevent foodborne illness to consumers. It is generally assumedto be an axiom by both nonprofessionals and professionals alike, that the mostdeveloped countries, through their intricate and complex standards, formal trainingsand inspections, are always capable of providing much safer food items and beveragesto 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 areasof the world confirms that in developing countries, the prevalence and the incidence of