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.
Please Note: This is an On Demand product, delivery may take up to 11 working days after payment has been received.
Table of Contents
1. Traditional foods, food safety practices, and food culture in the Middle East2. Overview on food safety in the Middle East
3. Foodborne infections in the Middle East
4. Foodborne intoxications and toxicoinfections in the Middle East
5. Chemical residues: potential food safety hazards in the Middle East
6. Control of foodborne pathogens in common foods in the Middle East
7. Food safety knowledge, attitudes, and practices among food handlers in foodservice establishments in the Arab countries of the Middle East
8. Legislation for food control in the Arab countries of the Middle East
Authors
Ioannis Savvaidis Professor, Department of Environmental Health Sciences, College of Health Sciences, University of Sharjah, Sharjah, United Arab Emirates; Department of Chemistry, University of Ioannina, Ioannina, Greece. Ioannis Savvaidis is currently a Professor in the Department of Environmental Health, College of Health Sciences, University of Sharjah, United Arab Emirates, and also in the Department of Chemistry, University of Ioannina, Greece. He is a graduate of London University (UK) and holder of PhD in Microbiology. He has published approximately 100 original research and review articles in peer-reviewed international journals and has been a Special Issue Editor of the International Journal of Food Microbiology (ELSEVIER). He has been a visiting Professor for prestigious establishments in the Middle East and the Gulf area, including the American University of Beirut and Qatar University. Published 1 book for Elsevier and 1 book is in the proof-stage (Elsevier). Tareq Osaili Department of Clinical Nutrition and Dietetics, University of Sharjah, Sharjah, United Arab Emirates; Professor, Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid, Jordan. Tareq Osaili is a professor of Food Safety at Jordan University of Science and Technology, Jordan, and currently he is the Vice Dean of the College of Health Sciences at the University of Sharjah, United Arab Emirates. He finished his PhD in Food Science from the University of Arkansas, United States. In the past two decades, his research focused ondetection and inactivation of pathogenic microorganisms in foods using innovative techniques and assessment of food safety knowledge, attitude, and practice of the communities. He has published more than 130 original research and review articles in peer-reviewed international journals and contributed in many book chapters. Prof. Osaili has been selected as an expert at the Joint FAO/WHO Expert Meetings on Microbiological Risk Assessment (JEMRA) for 5 years (201822).
