Food Safety in the Middle East

Food Safety in the Middle East
Author: Ioannis Savvaidis,Tareq Osaili
Publsiher: Academic Press
Total Pages: 348
Release: 2021-12-13
ISBN 10: 012822410X
ISBN 13: 9780128224106
Language: EN, FR, DE, ES & NL

Food Safety in the Middle East Book Review:

Food Safety in Middle East provides the latest research data on food safety in the Arab countries of the Middle East and summarizes recent developments on food safety practices, policies, and legislations. Food safety is a hot issue in research over the last decade due to the surge in foodborne infections, particularly in this area. Data suggest the increase is due to the foods consumed by the increasing holidaymakers and tourists. This book sums up information published in scientific literature with additional reports, knowledge and expertise to help reduce foodborne illnesses in this growing area. Beginning with the introduction of Middle East’s food culture, the book addresses the food safety status in the Middle East. It dives deep in biological hazards (foodborne infections, intoxications and toxicoinfections) and in chemical hazards in foods of the Middle East. Additionally, the book reviews current measures that are being used to control foodborne pathogens in common foods widely consumed in the area. Interestingly, important data on food safety knowledge, attitudes, and practices among food handlers in foodservice establishments in the Arab countries of the Middle East, are being thoroughly presented and analyzed. The book finally summarizes the current food safety legislations implemented at government level in certain Middle Eastern countries. It is a valuable reference for graduate students, researchers, librarians and professionals working in the food sector. • Gives an overview of the traditional foods, food safety practices, and food culture in the Middle East • Provides current research on pathogens in traditional foods consumed in the Arab countries of the Middle East • Discusses foodborne infections, intoxications and toxicoinfections to gain an understanding of causes to promote best practices • Summarizes data on chemical contaminants and residues in foods addressing potential food safety hazards in the Middle East • Discusses control measures of pathogens in common foods in the Middle East • Includes information on policies and strategies/measures to combat food safety infections, intoxications and toxicoinfections • Presents perspectives on current and future legislations to limit foodborne intoxications to improve food safety in Middle East countries and the Gulf states

Ensuring Global Food Safety

Ensuring Global Food Safety
Author: Christine Boisrobert,Aleksandra Stjepanovic,Sangsuk Oh,Huub Lelieveld
Publsiher: Academic Press
Total Pages: 472
Release: 2009-11-11
ISBN 10: 9780080889306
ISBN 13: 0080889301
Language: EN, FR, DE, ES & NL

Ensuring Global Food Safety Book Review:

Taking into account toxicity levels at normal consumption levels, intake per kg bodyweight and other acknowledged considerations, each chapter in this book will be based on one or more proven examples. It is intended to provide specific examples and potential improvements to the safety of the world's food supply, while also increasing the amount of food available to those in undernourished countries. This book is designed to to provide science-based tools for improving legislation and regulation. Benefits: Reduce amount of food destroyed due to difference in regulations between nations Positively impact the time-to-market of new food products by recognizing benefit of "one rule that applies to all" Use the comparison of regulations and resulting consequences to make appropriate, fully-informed decisions Employ proven science to obtain global consensus for regulations Understand how to harmonize test protocols and analytical methods for accurate measurement and evaluation Take advantage of using a risk/benefit based approach rather than risk/avoidance to maximize regulatory decisions

Water Energy Food Sustainability in the Middle East

Water  Energy   Food Sustainability in the Middle East
Author: Sohail Murad,Elias Baydoun,Nuhad Daghir
Publsiher: Springer
Total Pages: 440
Release: 2017-03-31
ISBN 10: 3319489208
ISBN 13: 9783319489209
Language: EN, FR, DE, ES & NL

Water Energy Food Sustainability in the Middle East Book Review:

This book provides a survey of technologies available to tackle the problems associated with climate change in the energy, water and food security nexus with a special focus on the Middle East. It is divided into three main sections. The energy Section consists of six chapters, the water section of seven chapters and finally the food security section has six chapters. The individual chapters are authored by experts and provide discussions and in-depth views on the current status of each topic.

Traditional Foods

Traditional Foods
Author: Mohammed Al-Khusaibi,Nasser Al-Habsi,Mohammad Shafiur Rahman
Publsiher: Springer Nature
Total Pages: 302
Release: 2019-10-18
ISBN 10: 3030246205
ISBN 13: 9783030246204
Language: EN, FR, DE, ES & NL

Traditional Foods Book Review:

This work provides comprehensive coverage of the preparation, processing, marketing, safety and nutritional aspects of traditional foods across the globe. Individual chapters focus on the traditional foods of different cultures, with further chapters discussing the consumer acceptability of traditional foods as well as the laws and regulations and the sensorial factors driving the success of these foods. In addition, the integration of traditional food into tourism development plans is discussed at length. As the first publication to focus on a wide scale variety of traditional foods, including their histories and unique preparatory aspects, this is an important book for any researcher looking for a single reference work covering all of the important processing information for each major traditional food category. From traditional Arab foods to traditional Indian, European, African, Australian and Native American foods, Traditional Foods: History, Preparation, Processing and Safety covers the full spectrum of cultural foods, dedicating extensive information to each traditional food type. A full overview of current trends in traditional foods is included, as is a comprehensive history of each type of traditional food. Specific regulations are discussed, as are marketing factors and issues with consumer acceptability. With the recent trends in consumer interest for traditional foods which can not only bring great sensory satisfaction but also fulfill dimensions of culture and tradition, this is a well-timed and singular work that fulfills a great current need for researchers and promises to be an important source for years to come.

Food Safety Issues in the Developing World

Food Safety Issues in the Developing World
Author: Laurian Unnevehr,Nancy Hirschhorn
Publsiher: World Bank Publications
Total Pages: 72
Release: 2000-01-01
ISBN 10: 9780821347706
ISBN 13: 0821347705
Language: EN, FR, DE, ES & NL

Food Safety Issues in the Developing World Book Review:

Food safety is receiving more attention worldwide with the rising incidence of foodborne disease, concern over new potential hazards, and growth in agricultural trade. Investments to improve food safety in developing countries can reduce the burden of disease and remove the barriers to fresh food product exports, providing another source of income for the rural sector. International disputes over sanitary and phytosanitary (SPS) measures influence the ability of developing countries to compete in export markets. These countries need to evaluate their interest in the SPS agreement under the World Trade Organisation (WTO); participate more fully in international agencies responsible for harmonisation; develop the capacity to assess equivalence for process standards, which are increasingly used for fresh food products; and resist the imposition of inappropriate standards.

Overlap and Duplication in the Federal Food Safety System

 Overlap and Duplication in the Federal Food Safety System
Author: United States. Congress. Senate. Committee on Governmental Affairs. Subcommittee on Oversight of Government Management, Restructuring, and the District of Columbia
Publsiher: Unknown
Total Pages: 176
Release: 2000
ISBN 10: 1928374650XXX
ISBN 13: UCAL:B5140996
Language: EN, FR, DE, ES & NL

Overlap and Duplication in the Federal Food Safety System Book Review:

Food Safety and Food Quality

Food Safety and Food Quality
Author: Ronald E. Hester,Roy M. Harrison
Publsiher: Royal Society of Chemistry
Total Pages: 166
Release: 2001
ISBN 10: 9780854042708
ISBN 13: 0854042709
Language: EN, FR, DE, ES & NL

Food Safety and Food Quality Book Review:

The quality and safety of the food we eat is discussed in this book, which brings together experts to present overviews on a wide range of topics including GM crops; hazardous micro-organisms such as E. coli; the BSE/CJD problem; and cancer-causing chemicals, both natural and synthetic.

Emerging Challenges to Food Production and Security in Asia Middle East and Africa

Emerging Challenges to Food Production and Security in Asia  Middle East  and Africa
Author: Mohamed Behnassi,Mirza Barjees Baig,Mahjoub El Haiba,Michael R. Reed
Publsiher: Springer Nature
Total Pages: 330
Release: 2021-07-28
ISBN 10: 3030729877
ISBN 13: 9783030729875
Language: EN, FR, DE, ES & NL

Emerging Challenges to Food Production and Security in Asia Middle East and Africa Book Review:

This book, as a part of a series of CERES publications, provides a multi-regional and cross-sectoral analysis of food and water security, especially in the era of climate risks, biodiversity loss, pressure on scarce resources, especially land and water, increasing global population, and changing dietary preferences. It includes both conceptual research and empirically-based studies, which provides context-specific analyses and recommendations based on a variety of case studies from Africa, Middle East, and Asia regarding the fostering of long-term resilience of food and water security. The core approach of the volume consists of: assessing the structural drivers affecting the vulnerability of food and water security, under the persistence of current trends; identifying the best solutions and practices to enhance the climate resilience for food and water security; and fostering climate adaptation and biodiversity protection for food and water security.

Enhancing Food Safety

Enhancing Food Safety
Author: National Research Council,Institute of Medicine,Board on Agriculture and Natural Resources,Food and Nutrition Board,Committee on the Review of the Food and Drug Administration's Role in Ensuring Safe Food
Publsiher: National Academies Press
Total Pages: 588
Release: 2010-11-04
ISBN 10: 9780309163583
ISBN 13: 0309163587
Language: EN, FR, DE, ES & NL

Enhancing Food Safety Book Review:

Recent outbreaks of illnesses traced to contaminated sprouts and lettuce illustrate the holes that exist in the system for monitoring problems and preventing foodborne diseases. Although it is not solely responsible for ensuring the safety of the nation's food supply, the U.S. Food and Drug Administration (FDA) oversees monitoring and intervention for 80 percent of the food supply. The U.S. Food and Drug Administration's abilities to discover potential threats to food safety and prevent outbreaks of foodborne illness are hampered by impediments to efficient use of its limited resources and a piecemeal approach to gathering and using information on risks. Enhancing Food Safety: The Role of the Food and Drug Administration, a new book from the Institute of Medicine and the National Research Council, responds to a congressional request for recommendations on how to close gaps in FDA's food safety systems. Enhancing Food Safety begins with a brief review of the Food Protection Plan (FPP), FDA's food safety philosophy developed in 2007. The lack of sufficient detail and specific strategies in the FPP renders it ineffectual. The book stresses the need for FPP to evolve and be supported by the type of strategic planning described in these pages. It also explores the development and implementation of a stronger, more effective food safety system built on a risk-based approach to food safety management. Conclusions and recommendations include adopting a risk-based decision-making approach to food safety; creating a data surveillance and research infrastructure; integrating federal, state, and local government food safety programs; enhancing efficiency of inspections; and more. Although food safety is the responsibility of everyone, from producers to consumers, the FDA and other regulatory agencies have an essential role. In many instances, the FDA must carry out this responsibility against a backdrop of multiple stakeholder interests, inadequate resources, and competing priorities. Of interest to the food production industry, consumer advocacy groups, health care professionals, and others, Enhancing Food Safety provides the FDA and Congress with a course of action that will enable the agency to become more efficient and effective in carrying out its food safety mission in a rapidly changing world.

Threats to Food Safety

Threats to Food Safety
Author: Fred C. Pampel
Publsiher: Infobase Publishing
Total Pages: 135
Release: 2009-01-01
ISBN 10: 1438124481
ISBN 13: 9781438124483
Language: EN, FR, DE, ES & NL

Threats to Food Safety Book Review:

Presents an overview of potential threats on food supplies, new techniques to insure food safety, a chronology of important food related events, and a complete annotated bibliography.

Aviation Food Safety

Aviation Food Safety
Author: Erica Sheward
Publsiher: John Wiley & Sons
Total Pages: 408
Release: 2008-04-15
ISBN 10: 1405171510
ISBN 13: 9781405171519
Language: EN, FR, DE, ES & NL

Aviation Food Safety Book Review:

The provision of safe food to airline passengers is now amulti-billion dollar industry worldwide. As the aviation industrycontinues to grow year on year, so do passenger food serviceexpectations, with increasing demand for wider choice and greaterquality. Often neglected and under-regulated, food safety should beof paramount importance amid this growth. In this much needed book Erica Sheward makes a compelling case forbetter management of food safety for all aspects of the aircraftfood supply chain.

Integrated Food Safety and Veterinary Public Health

Integrated Food Safety and Veterinary Public Health
Author: Sava Buncic
Publsiher: CABI
Total Pages: 386
Release: 2006
ISBN 10: 1845930835
ISBN 13: 9781845930837
Language: EN, FR, DE, ES & NL

Integrated Food Safety and Veterinary Public Health Book Review:

The importance of food safety for human health has been widely recognized. The safety of foods of animal origin is particularly relevant because the large majority of foodborne diseases come from poultry, eggs, meat, milk and dairy products and fish. This textbook covers an integrated approach to this type of food production, hygiene and safety and shows how it results in concurrent benefits to animal well being, human health, protection of the environment and socioeconomics.

Listeria Listeriosis and Food Safety Third Edition

Listeria  Listeriosis  and Food Safety  Third Edition
Author: Elliot T. Ryser,Elmer H. Marth
Publsiher: CRC Press
Total Pages: 896
Release: 2007-03-27
ISBN 10: 9781420015188
ISBN 13: 1420015184
Language: EN, FR, DE, ES & NL

Listeria Listeriosis and Food Safety Third Edition Book Review:

Since the second edition of Listeria, Listeriosis, and Food Safetywas published in 1999, the United States has seen a 40 percent decline in the incidence of listeriosis, with the current annual rate of illness rapidly approaching the 2010 target of 2.5 cases per million. Research on this food-borne pathogen, however, has continued unabated, concentrating in the last five years on establishing risk assessments to focus limited financial resources on certain high-risk foods. Listeria, Listeriosis, and Food Safety, Third Edition summarizes much of the newly published literature and integrates this information with earlier knowledge to present readers with a complete and current overview of foodborne listeriosis. Two completely new chapters have been added to this third edition. The first deals with risk assessment, cost of foodborne listeriosis outbreaks, and regulatory control of the Listeria problem in various countries. The second identifies specific data gaps and directions for future research efforts. All of the chapters from the second edition have been revised, many by new authors, to include updated information on listeriosis in animals and humans, pathogenesis and characteristics of Listeria monocytogenes, methods of detection, and subtyping. The text covers the incidence and behavior of Listeria monocytogenes in many high-risk foods including, fermented and unfermented dairy products, meat, poultry, and egg products, fish and seafood products, and products of plant origin. Upholding the standard of the first two editions, Listeria, Listeriosis, and Food Safety, Third Edition provides the most current information to food scientists, microbiologists, researchers, and public health practitioners.

Food Safety

Food Safety
Author: Carol Ballard
Publsiher: Encyclopaedia Britannica
Total Pages: 49
Release: 2015-01-01
ISBN 10: 1625133928
ISBN 13: 9781625133922
Language: EN, FR, DE, ES & NL

Food Safety Book Review:

Written in British English, Microbes such as Salmonella, pesticides, environmental pollution, and chemical additives can all make our food unsafe to eat. This book looks at the health risks posed by food contamination. It examines the precautions taken by food producers, retailers, and food safety organizations to guard against food-borne illnesses.

Science and Strategies for Safe Food

Science and Strategies for Safe Food
Author: Surender S. Ghonkrokta
Publsiher: CRC Press
Total Pages: 222
Release: 2017-05-25
ISBN 10: 1351775111
ISBN 13: 9781351775113
Language: EN, FR, DE, ES & NL

Science and Strategies for Safe Food Book Review:

Food system has become complex with globalisation and there are stringent requirements from food business operators. In this respect there is a need to bring together aspects of food security, food safety management, food quality management, food analysis and risk analysis. This book focuses on all these aspects hence it would find wide application amongst academia, researchers, food regulators, auditors and consumers.

The Application of Risk Communication to Food Standards and Safety Matters

The Application of Risk Communication to Food Standards and Safety Matters
Author: Food and Agriculture Organization of the United Nations
Publsiher: Food & Agriculture Org.
Total Pages: 40
Release: 1999
ISBN 10: 9789251042601
ISBN 13: 9251042608
Language: EN, FR, DE, ES & NL

The Application of Risk Communication to Food Standards and Safety Matters Book Review:

With increased public concern regarding food safety, greater demands are placed on risk communicators to involve the public and other interested parties in an interactive dialogue and to explain the magnitude and severity of risks associated with foodborne hazards in clear and comprehensible terms that convey credibility and trustworthiness. This requires communicators to recognize and overcome gaps in knowledge as well as obstacles inherent in the uncertainties of scientific risk assessment. This document is the report of a Joint FAO/WHO Expert Consultation on the Application of Risk Communication to Food Standards and Safety Matters was held from 2-6 February 1998 at the Italian Ministry of Health, Rome.

Irradiation for Food Safety and Quality

Irradiation for Food Safety and Quality
Author: Paisan Loaharanu,Paul Thomas
Publsiher: CRC Press
Total Pages: 232
Release: 2001-02-15
ISBN 10: 9781587160813
ISBN 13: 1587160811
Language: EN, FR, DE, ES & NL

Irradiation for Food Safety and Quality Book Review:

Food irradiation is increasingly used worldwide as a proven and effective method of food preservation, as well as for improvement of food safety and quality. The International Conference on Ensuring the Safety and Quality of Food through Radiation Processing convened for the presentation of new irradiation technology, and to assess the role of irradiation in ensuring the safety and nutritional adequacy of food of plant and animal origin. This new book presents the complete texts of all twenty reports from the conference. Examined are applications of the technology in produce, animal products, and prepared foods, the economics of various irradiation technologies, international regulations, the marketing of irradiated products to consumers and retail outlets, and irradiation's implications for the global trade in food and agricultural commodities. Also included is new information on the scientific, regulatory, and consumer acceptance status of food irradiation and the role this technology will play in the 21st century. The new information in this book will be useful to all those involved in the processing, preservation, and distribution of food, as well as food industry managers and regulatory personnel. To receive your copy promptly, please order now. Information on ordering follows the complete table of contents. Conference Sponsors and Speakers This conference was sponsored by three U.N. Agencies: IAEA (International Atomic Energy Agency), FAO (Food and Agriculture Organization), and the WHO (World Health Organization). All authors are leading experts in aspects of food irradiation. From the Editor's Foreword "Significant developments on the acceptance and application of food irradiation as a method to ensure food safety and quality and to facilitate food trade have occurred in recent years. Regulations on food irradiation in many countries either have been or are being harmonized based on the Codex General Standard for Irradiated Foods and relevant recommendations of the International Consultative Group on Food Irradiation (ICGFI). The number of irradiation facilities for treating food is increasing and many more are under construction or being planned. The consumers are getting accurate information and are beginning to appreciate the benefit of irradiated foods.... The potential of irradiation as a method to ensure the hygienic quality of food, especially those of animal origin, as a quarantine treatment of fresh horticultural commodities, and as a substitute for fumigants, is being realized... The Conference reaffirmed the view that the safety and nutritional adequacy of irradiated food produced under conditions of Good Manufacturing Practice is no longer in question, regardless of the absorbed dose."

Encyclopedia of Food Safety

Encyclopedia of Food Safety
Author: Yasmine Motarjemi,Gerald Moy,Ewen Todd
Publsiher: Academic Press
Total Pages: 2304
Release: 2013-12-12
ISBN 10: 0123786134
ISBN 13: 9780123786135
Language: EN, FR, DE, ES & NL

Encyclopedia of Food Safety Book Review:

With the world’s growing population, the provision of a safe, nutritious and wholesome food supply for all has become a major challenge. To achieve this, effective risk management based on sound science and unbiased information is required by all stakeholders, including the food industry, governments and consumers themselves. In addition, the globalization of the food supply requires the harmonization of policies and standards based on a common understanding of food safety among authorities in countries around the world. With some 280 chapters, the Encyclopedia of Food Safety provides unbiased and concise overviews which form in total a comprehensive coverage of a broad range of food safety topics, which may be grouped under the following general categories: History and basic sciences that support food safety; Foodborne diseases, including surveillance and investigation; Foodborne hazards, including microbiological and chemical agents; Substances added to food, both directly and indirectly; Food technologies, including the latest developments; Food commodities, including their potential hazards and controls; Food safety management systems, including their elements and the roles of stakeholders. The Encyclopedia provides a platform for experts from the field of food safety and related fields, such as nutrition, food science and technology and environment to share and learn from state-of-the art expertise with the rest of the food safety community. Assembled with the objective of facilitating the work of those working in the field of food safety and related fields, such as nutrition, food science and technology and environment - this work covers the entire spectrum of food safety topics into one comprehensive reference work The Editors have made every effort to ensure that this work meets strict quality and pedagogical thresholds such as: contributions by the foremost authorities in their fields; unbiased and concise overviews on a multitude of food safety subjects; references for further information, and specialized and general definitions for food safety terminology In maintaining confidence in the safety of the food supply, sound scientific information is key to effectively and efficiently assessing, managing and communicating on food safety risks. Yet, professionals and other specialists working in this multidisciplinary field are finding it increasingly difficult to keep up with developments outside their immediate areas of expertise. This single source of concise, reliable and authoritative information on food safety has, more than ever, become a necessity

Food Safety for the 21st Century

Food Safety for the 21st Century
Author: Carol A. Wallace,William H. Sperber,Sara E. Mortimore
Publsiher: John Wiley & Sons
Total Pages: 496
Release: 2018-10-08
ISBN 10: 1119053595
ISBN 13: 9781119053590
Language: EN, FR, DE, ES & NL

Food Safety for the 21st Century Book Review:

Revised to reflect the most recent developments in food safety, the second edition of Food Safety for the 21st Century offers practitioners an authoritative text that contains the essentials of food safety management in the global supply chain. The authors — noted experts in the field — reveal how to design, implement and maintain a stellar food safety programme. The book contains industry best-practices that can help businesses to improve their systems and accelerate the application of world-class food safety systems. The authors outline the key food safety considerations for individuals, businesses and organisations involved in today’s complex global food supply chains. The text contains the information needed to recognise food safety hazards, design safe products and processes and identify and manage effectively the necessary control mechanisms within the food business. The authors also include a detailed discussion of current issues and key challenges in the global food supply chain. This important guide: • Offers a thorough review of the various aspects of food safety and considers how to put in place an excellent food safety system • Contains the information on HACCP appropriate for all practitioners in the world-wide food supply chain • Assists new and existing business to meet their food safety goals and responsibilities • Includes illustrative examples of current thinking and challenges to food safety management and recommendations for making improvements to systems and practices Written for food safety managers, researchers and regulators worldwide, this revised guide offers a comprehensive text and an excellent reference for developing, implementing and maintaining world-class food safety programmes and shows how to protect and defend the food supply chain from threats.

Engineering Principles of Unit Operations in Food Processing

Engineering Principles of Unit Operations in Food Processing
Author: Seid Mahdi Jafari
Publsiher: Woodhead Publishing
Total Pages: 498
Release: 2021-06-22
ISBN 10: 0128184744
ISBN 13: 9780128184745
Language: EN, FR, DE, ES & NL

Engineering Principles of Unit Operations in Food Processing Book Review:

Engineering Principles of Unit Operations in Food Processing, volume 1 in the Woodhead Publishing Series, In Unit Operations and Processing Equipment in the Food Industry series, presents basic principles of food engineering with an emphasis on unit operations, such as heat transfer, mass transfer and fluid mechanics. Brings new opportunities in the optimization of food processing operations Thoroughly explores applications of food engineering to food processes Focuses on unit operations from an engineering viewpoint