Authors:
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
Includes supplementary material: sn.pub/extras
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Table of contents (13 chapters)
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Front Matter
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The Elements of Complexity
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Front Matter
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The Elements Interacting with Each Other: Conclusions and Recommendations
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Front Matter
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Back Matter
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 thelevel 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.
Authors and Affiliations
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bioethica food safety engineering sagl., Lugano-Pregassona, Switzerland
Aleardo Zaccheo, Eleonora Palmaccio
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Consultant Registered Dietician, Medeglia, Switzerland
Morgan Venable
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Salumificio Sciaroni S.A., Sementina, Italy
Isabella Locarnini-Sciaroni
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Industrial Consultant, Palermo, Italy
Salvatore Parisi
About the authors
Eleonora Palmaccio is from Formia, Italy. She received her Master Degree in Biology and Postgraduate Diploma at the University La Sapienza in Rome. She has worked for the Italian National Institute of Health in food safety. She is currently a senior assistant at bioethica food safety engineering.
Morgan Venable is from San Rafael, California. She received her Bachelor of Science in Nutrition from the University of Connecticut and continued her post graduate studies at East Carolina University. She currently works as a Consulting Registered Dietitian providing medical nutrition therapy.
Isabella Locarnini-Sciaroni is from Monte Carasso Switzerland. She received her Bachelor and Master Degree at the Institute of Food, Nutrition and Health of the Swiss Federal Institute of Technology Zurich (ETHZ). After conducting her thesis in at bioethica food safety engineering, she became the quality manager of the family’s company.
Salvatore Parisi, Msc, PhD, is a research chemist working as an expert consultant, reviewer and academic lecturer in different fields, including food chemistry and technology, food packaging chemistry and technology, and quality certification systems. Dr. Parisi serves as Series Editor for the SpringerBriefs in Molecular Science: Chemistry of Foods.
Bibliographic Information
Book Title: Food Hygiene and Applied Food Microbiology in an Anthropological Cross Cultural Perspective
Authors: Aleardo Zaccheo, Eleonora Palmaccio, Morgan Venable, Isabella Locarnini-Sciaroni, Salvatore Parisi
DOI: https://doi.org/10.1007/978-3-319-44975-3
Publisher: Springer Cham
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer International Publishing Switzerland 2017
Hardcover ISBN: 978-3-319-44973-9Published: 11 November 2016
Softcover ISBN: 978-3-319-83176-3Published: 11 September 2018
eBook ISBN: 978-3-319-44975-3Published: 02 November 2016
Edition Number: 1
Number of Pages: XI, 109
Number of Illustrations: 1 b/w illustrations, 1 illustrations in colour
Topics: Food Science, Public Health