Academic Press Food Safety in the Middle East

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. Review A comprehensive review of the latest reports, findings, data and developments regarding food safety issues to improve foodborne illness in the Arab countries of the Middle East From the Back Cover <p>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.</p> <p>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 (<u>foodborne infections, intoxications and toxicoinfections) and </u>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. </p> <p>It is a valuable reference for graduate students, researchers, librarians and professionals working in the food sector.</p> About the Author Ioannis Savvaidis is a Professsor in the Department of Environmental Health, College of Health Sciences, University of Sharjah, United Arab Emirates. He is a graduate of London University (UK) and holder of a PhD Degree in Microbiology. He has been actively involved in teaching of various courses, related to Life and Health Sciences, including: General Microbiology, Food Microbiology, Food Quality Management, Food Toxicology and Food Preservation. His research interests include: Novel Techniques of Food Preservation, Use of Natural Antimicrobials in Food Safety and Quality, The Microbial Ecology of Traditional Mediterranean and Middle Eastern Foods, and especially Food Safety issues re