Food Safety in the Middle East

1st Edition - December 2, 2021
Editors: Ioannis Savvaidis, Tareq Osaili
Language: English
Paperback ISBN:
9 7 8 - 0 - 1 2 - 8 2 2 4 1 7 - 5
eBook ISBN:
9 7 8 - 0 - 1 2 - 8 2 2 4 1 0 - 6

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 practi… Read more

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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.

Cover image
Title page
Table of Contents
Copyright
List of contributors
About the editors
Preface
Chapter 1. Traditional foods, food safety practices, and food culture in the Middle East
Abstract
1.1 Introduction
1.2 The Middle East—history of the Middle-Eastern foods
1.3 Traditional foods of the Middle East
1.4 Food safety practices
1.5 Culinary food preparations
1.6 Food culture
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
1.10 Current trends in the Middle East and Gulf countries—conclusions
1.11 Conclusions
References
Chapter 2. Overview on food safety in the Middle East
Abstract
2.1 Introduction
2.2 Foodborne disease incidents in Arab Middle East countries in the Eastern Mediterranean
2.3 Foodborne disease incidents in Middle East countries bordering the Arabian Gulf and the Arabian Sea
2.4 Unique challenges to prevent and control foodborne illnesses from occurring in Arab countries
2.5 Conclusion
References
Chapter 3. Foodborne infections in the Middle East
Abstract
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
Chapter 4. Foodborne intoxications and toxicoinfections in the Middle East
Abstract
4.1 Staphylococcal foodborne intoxication
4.2 Prevalence of S. aureus and its enterotoxins in the food in the Middle East
4.3 Botulism
4.4 Incidence of botulism in the Middle East
4.5 C. perfringens toxicoinfection
4.6 Prevalence of C. perfringens and its toxins in foods in the Middle East
4.7 B. cereus intoxication and toxicoinfection
4.8 Prevalence of B. cereus and its toxins in foods in the Middle East
4.9 E. coli O157:H7 toxicoinfection
4.10 Prevalence of E. coli O157:H7 and its related shiga toxins in the food in the Middle East
References
Chapter 5. Chemical residues: potential food safety hazards in the Middle East
Abstract
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
5.7 General considerations in residues
5.8 Reduction of veterinary drug residues in animal products
5.9 Pesticides
5.10 Food contamination by pesticides in the Middle East
5.11 Antimicrobials
5.12 Mycotoxins
5.13 Heavy metals
References
Chapter 6. Control of foodborne pathogens in common foods in the Middle East
Abstract
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 οf the Middle Eastern food products
6.6 Conclusions and future work
References
Chapter 7. Food safety knowledge, attitudes, and practices among food handlers in foodservice establishments in the Arab countries of the Middle East
Abstract
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
7.5 The barriers to a food safety culture
7.6 Conclusions
7.7 Recommendations
References
Chapter 8. Legislation for food control in the Arab countries of the Middle East
Abstract
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
8.5 Gulf Cooperation Council countries
8.6 General synopsis and conclusion
Acknowledgment
References
Index

Ioannis Savvaidis

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).

Affiliations and expertise

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

Tareq Osaili

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 on detection 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).

Affiliations and expertise

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