ایمنی غذا در خاورمیانه

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 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