Aleardo Zaccheo is plant pathologist and a food microbiologist trained in Switzerland and California. Has received a Bachelor Degree at Fresno State University, Master Degree and Post Graduate in Genetic Engineering at San Francisco State University. In 1992 has cofounded and he is the CEO of bioethica food safety engineering.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 nutritiontherapy.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.

• ​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.

Aleardo Zaccheo is plant pathologist and a food microbiologist trained in Switzerland and California. Has received a Bachelor Degree at Fresno State University, Master Degree and Post Graduate in Genetic Engineering at San Francisco State University. In 1992 has cofounded and he is the CEO of bioethica food safety engineering.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 nutritiontherapy.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.

• ​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.

Aleardo Zaccheo is plant pathologist and a food microbiologist trained in Switzerland and California. Has received a Bachelor Degree at Fresno State University, Master Degree and Post Graduate in Genetic Engineering at San Francisco State University. In 1992 has cofounded and he is the CEO of bioethica food safety engineering.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 nutritiontherapy.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.

• ​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.