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.