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Umfang: 1 online resource (349 pages)

ISBN: 0-12-822410-X

Anmerkung: Front Cover -- Food Safety in the Middle East -- Copyright Page -- Contents -- List of contributors -- About the editors -- Preface -- 1 Traditional foods, food safety practices, and food culture in the Middle East -- 1.1 Introduction -- 1.2 The Middle East-history of the Middle-Eastern foods -- 1.3 Traditional foods of the Middle East -- 1.3.1 General aspects -- 1.3.2 Types of Middle-Eastern foods -- 1.3.3 Current trends -- 1.3.4 Importance of traditional foods -- 1.4 Food safety practices -- 1.5 Culinary food preparations -- 1.6 Food culture -- 1.6.1 Eating habits -- 1.6.2 Religious or fest meals -- 1.7 Nutritional and health aspects of traditional foods -- 1.8 Consumer perception and pattern of traditional foods in the Middle-Eastern countries -- 1.9 Future prospect and awareness efforts-maintaining the heritage -- 1.9.1 Evolution and modernization of traditional food -- 1.10 Current trends in the Middle East and Gulf countries-conclusions -- 1.11 Conclusions -- References -- 2 Overview on food safety in the Middle East -- 2.1 Introduction -- 2.1.1 Background on Arab countries -- 2.2 Foodborne disease incidents in Arab Middle East countries in the Eastern Mediterranean -- 2.2.1 Egypt -- 2.2.2 Jordan -- 2.2.3 Lebanon -- 2.2.4 Palestine -- 2.2.5 Syria -- 2.3 Foodborne disease incidents in Middle East countries bordering the Arabian Gulf and the Arabian Sea -- 2.3.1 Bahrain -- 2.3.2 Iraq -- 2.3.3 Kuwait -- 2.3.4 Oman -- 2.3.5 Qatar -- 2.3.6 Saudi Arabia -- 2.3.7 United Arab Emirates -- 2.3.8 Yemen -- 2.4 Unique challenges to prevent and control foodborne illnesses from occurring in Arab countries -- 2.4.1 Mass gatherings -- 2.4.2 Migrant workers -- 2.4.3 Poison control centers -- 2.4.4 Armed forces -- 2.5 Conclusion -- References -- 3 Foodborne infections in the Middle East -- 3.1 Foodborne infections-a global and regional challenge. , 3.2 Nontyphoidal Salmonella in the food chain in the Middle East -- 3.3 Campylobacter sp. in the food chain in the Middle East -- 3.4 Listeria sp. and Listeria monocytogenes in the food chain in the Middle East -- 3.5 Brucella spp. in the food chain in the Middle East -- 3.6 Conclusions -- References -- 4 Foodborne intoxications and toxicoinfections in the Middle East -- 4.1 Staphylococcal foodborne intoxication -- 4.1.1 General characteristics -- 4.1.2 Pathogenicity and symptoms -- 4.2 Prevalence of S. aureus and its enterotoxins in the food in the Middle East -- 4.2.1 Egypt -- 4.2.2 Kuwait -- 4.2.3 Saudi Arabia -- 4.2.4 Jordan -- 4.2.5 Lebanon -- 4.2.6 Palestine -- 4.2.7 Iraq -- 4.2.8 Control measures of prevention of S. aureus -- 4.3 Botulism -- 4.3.1 General characteristics -- 4.3.2 Pathogenicity and symptoms -- 4.4 Incidence of botulism in the Middle East -- 4.4.1 Egypt -- 4.4.2 Arabian Gulf countries -- 4.4.3 Control measures of C. botulinum -- 4.5 C. perfringens toxicoinfection -- 4.5.1 General characteristics -- 4.5.2 Pathogenesis and symptoms -- 4.6 Prevalence of C. perfringens and its toxins in foods in the Middle East -- 4.6.1 Egypt -- 4.6.2 Saudi Arabia -- 4.6.3 Control measures of C. perfringens -- 4.7 B. cereus intoxication and toxicoinfection -- 4.7.1 General characteristics -- 4.7.2 Pathogenesis and symptoms -- 4.8 Prevalence of B. cereus and its toxins in foods in the Middle East -- 4.8.1 Egypt -- 4.8.2 Jordan -- 4.8.3 Saudi Arabia -- 4.8.4 Oman -- 4.8.5 Control measures of B. cereus -- 4.9 E. coli O157:H7 toxicoinfection -- 4.9.1 General characteristics -- 4.9.2 Pathogenicity and symptoms -- 4.10 Prevalence of E. coli O157:H7 and its related shiga toxins in the food in the Middle East -- 4.10.1 Egypt -- 4.10.2 Saudi Arabia -- 4.10.3 Jordan -- 4.10.4 Lebanon -- 4.10.5 Iraq -- 4.10.6 Control measures of E. coli O157:H7 -- References. , 5 Chemical residues: potential food safety hazards in the Middle East -- 5.1 Introduction -- 5.2 Hormonal growth-promoting drugs -- 5.3 Synthetic hormonal growth-promoting agents -- 5.4 Somatotropic hormones -- 5.5 Chemical residues that constitute a real hazard to human health -- 5.6 Terminology used in residues -- 5.6.1 Permissible limits of drug residues -- 5.6.2 No effect (observable) level -- 5.6.3 Acceptable daily intake -- 5.6.4 Withdrawal time -- 5.6.5 Tolerance level (maximum permissible residue level) -- 5.6.6 Maximum residue limit -- 5.6.7 Extraneous maximum residue limit -- 5.6.8 Limit of determination -- 5.6.9 Acceptable daily intake -- 5.6.10 Temporary acceptable daily intake -- 5.7 General considerations in residues -- 5.8 Reduction of veterinary drug residues in animal products -- 5.9 Pesticides -- 5.9.1 Definition -- 5.10 Food contamination by pesticides in the Middle East -- 5.10.1 Vegetables -- 5.10.2 Animal products -- 5.10.3 Residue hazards -- 5.10.4 Processing -- 5.10.5 Conclusion -- 5.10.6 Recommended control measures -- 5.11 Antimicrobials -- 5.11.1 Introduction -- 5.11.2 Sources and food contamination -- 5.11.3 Residues hazards -- 5.11.4 Effect of processing -- 5.11.5 Storage effects on antimicrobials -- 5.11.6 Conclusion -- 5.11.7 Recommended control measures -- 5.12 Mycotoxins -- 5.12.1 Introduction -- 5.12.2 Sources -- 5.12.3 Food contamination -- 5.12.4 Hazardous prevalence -- 5.12.5 Effect of processing -- 5.12.6 Conclusion -- 5.12.7 Recommended control measures -- 5.13 Heavy metals -- 5.13.1 Introduction -- 5.13.2 Sources -- 5.13.3 Food contamination -- 5.13.4 Heavy metal hazards -- 5.13.5 Effect of processing -- 5.13.6 Conclusion -- 5.13.7 Recommended control measures -- References -- 6 Control of foodborne pathogens in common foods in the Middle East -- 6.1 Introduction. , 6.2 Chemical and natural preservation treatments -- 6.3 Biological preservation treatments -- 6.4 Physical preservation treatments -- 6.5 Use of active packaging for the preservation of the Middle Eastern food products -- 6.6 Conclusions and future work -- References -- 7 Food safety knowledge, attitudes, and practices among food handlers in foodservice establishments in the Arab countries o... -- 7.1 Introduction -- 7.2 The importance of food safety in the foodservice establishments -- 7.3 The common contributing factors of foodborne illnesses and the role of food handlers -- 7.4 Food safety knowledge, attitude, and practice of food handlers -- 7.4.1 Food safety knowledge -- 7.4.1.1 Personal hygiene -- 7.4.1.2 Cross-contamination prevention and sanitation -- 7.4.1.3 Temperature control and storage of food -- 7.4.1.4 Knowledge of foodborne pathogens and related symptoms and illnesses -- 7.4.2 Factors affecting food safety knowledge -- 7.4.2.1 Demographic factors -- 7.4.3 Effectiveness of food safety training on food handlers' knowledge -- 7.4.4 Attitudes toward food safety -- 7.4.5 Self-reported and observed food safety practices -- 7.5 The barriers to a food safety culture -- 7.6 Conclusions -- 7.7 Recommendations -- References -- 8 Legislation for food control in the Arab countries of the Middle East -- 8.1 Introduction -- 8.2 Global direction toward a comprehensive food safety system -- 8.3 National regulatory framework -- 8.4 Egypt and the Levant States -- 8.4.1 Egypt -- 8.4.2 Jordan -- 8.4.3 Lebanon -- 8.4.4 Iraq -- 8.4.5 Palestine -- 8.4.6 Syria -- 8.5 Gulf Cooperation Council countries -- 8.5.1 Introduction -- 8.5.2 Bahrain -- 8.5.3 Kuwait -- 8.5.4 Oman -- 8.5.5 Qatar -- 8.5.6 Saudi Arabia -- 8.5.7 United Arab Emirates -- 8.5.8 Yemen -- 8.6 General synopsis and conclusion -- Acknowledgment -- References -- Index -- Back Cover.

Weitere Ausg.: Print version: Savvaidis, Ioannis Food Safety in the Middle East San Diego : Elsevier Science & Technology,c2021 ISBN 9780128224175

Sprache: Englisch