The complex relationships between humans, food, water, and hygiene -- A brief history of food, food safety, and hygiene -- Food microbiology seen from different angles -- The viruses -- The bacteria -- The fungi and other eukaryotic microbes -- The human behavior and food resources -- The human microbiomes -- The global microbial environments -- The local food environments -- Biocides and "superbugs" -- Food safety consideration about selected causative agents -- Conclusion and recommendations for those outside or inside the "global village."
