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Food Safety in The Middle East 1st Edition Instant Access 2025

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Food Safety in the Middle East
This page intentionally left blank
Food Safety in the
Middle East

Edited by

Ioannis N. Savvaidis
Department of Environmental Health Sciences, College of Health
Sciences, University of Sharjah, Sharjah, United Arab Emirates;
Laboratory of Food Chemistry and Food Microbiology, Department of
Chemistry, University of Ioannina, Ioannina, Greece

Tareq M. Osaili
Department of Clinical Nutrition and Dietetics, University of Sharjah,
Sharjah, United Arab Emirates; Department of Nutrition and Food
Technology, Jordan University of Science and Technology, Irbid, Jordan
Academic Press is an imprint of Elsevier
125 London Wall, London EC2Y 5AS, United Kingdom
525 B Street, Suite 1650, San Diego, CA 92101, United States
50 Hampshire Street, 5th Floor, Cambridge, MA 02139, United States
The Boulevard, Langford Lane, Kidlington, Oxford OX5 1GB, United Kingdom
Copyright © 2022 Elsevier Inc. All rights reserved.
No part of this publication may be reproduced or transmitted in any form or by any means,
electronic or mechanical, including photocopying, recording, or any information storage and
retrieval system, without permission in writing from the publisher. Details on how to seek
permission, further information about the Publisher’s permissions policies and our
arrangements with organizations such as the Copyright Clearance Center and the Copyright
Licensing Agency, can be found at our website: www.elsevier.com/permissions.
This book and the individual contributions contained in it are protected under copyright by the
Publisher (other than as may be noted herein).

Notices
Knowledge and best practice in this field are constantly changing. As new research and
experience broaden our understanding, changes in research methods, professional practices, or
medical treatment may become necessary.
Practitioners and researchers must always rely on their own experience and knowledge in
evaluating and using any information, methods, compounds, or experiments described herein.
In using such information or methods they should be mindful of their own safety and the safety
of others, including parties for whom they have a professional responsibility.
To the fullest extent of the law, neither the Publisher nor the authors, contributors, or editors,
assume any liability for any injury and/or damage to persons or property as a matter of
products liability, negligence or otherwise, or from any use or operation of any methods,
products, instructions, or ideas contained in the material herein.
British Library Cataloguing-in-Publication Data
A catalogue record for this book is available from the British Library

Library of Congress Cataloging-in-Publication Data


A catalog record for this book is available from the Library of Congress
ISBN: 978-0-12-822417-5

For Information on all Academic Press publications


visit our website at https://www.elsevier.com/books-and-journals

Publisher: Charlotte Cockle


Acquisitions Editor: Nina Bandeira
Editorial Project Manager: Emerald Li
Production Project Manager: Bharatwaj Varatharajan
Cover Designer: Matthew Limbert
Typeset by MPS Limited, Chennai, India
Contents

List of contributors xi
About the editors xiii
Preface xv

1. Traditional foods, food safety practices, and food


culture in the Middle East 1
Ioannis N. Savvaidis, Anfal Al Katheeri, Swee-Hua Erin Lim,
Kok-Song Lai and Aisha Abushelaibi
1.1 Introduction 1
1.2 The Middle East—history of the Middle-Eastern foods 2
1.3 Traditional foods of the Middle East 4
1.3.1 General aspects 4
1.3.2 Types of Middle-Eastern foods 4
1.3.3 Current trends 5
1.3.4 Importance of traditional foods 5
1.4 Food safety practices 6
1.5 Culinary food preparations 10
1.6 Food culture 10
1.6.1 Eating habits 20
1.6.2 Religious or fest meals 20
1.7 Nutritional and health aspects of traditional foods 21
1.8 Consumer perception and pattern of traditional foods in
the Middle-Eastern countries 22
1.9 Future prospect and awareness efforts—maintaining the
heritage 23
1.9.1 Evolution and modernization of traditional food 24
1.10 Current trends in the Middle East and
Gulf countries—conclusions 25
1.11 Conclusions 25
References 26

2. Overview on food safety in the Middle East 33


Ewen C.D. Todd
2.1 Introduction 33
2.1.1 Background on Arab countries 33

v
vi Contents

2.2 Foodborne disease incidents in Arab Middle East


countries in the Eastern Mediterranean 34
2.2.1 Egypt 34
2.2.2 Jordan 35
2.2.3 Lebanon 39
2.2.4 Palestine 41
2.2.5 Syria 41
2.3 Foodborne disease incidents in Middle East countries
bordering the Arabian Gulf and the Arabian Sea 42
2.3.1 Bahrain 42
2.3.2 Iraq 43
2.3.3 Kuwait 45
2.3.4 Oman 46
2.3.5 Qatar 47
2.3.6 Saudi Arabia 48
2.3.7 United Arab Emirates 51
2.3.8 Yemen 52
2.4 Unique challenges to prevent and control foodborne
illnesses from occurring in Arab countries 54
2.4.1 Mass gatherings 54
2.4.2 Migrant workers 56
2.4.3 Poison control centers 57
2.4.4 Armed forces 59
2.5 Conclusion 60
References 62

3. Foodborne infections in the Middle East 71


Ihab Habib and Mohamed Yousif Ibrahim Mohamed
3.1 Foodborne infections—a global and regional challenge 71
3.2 Nontyphoidal Salmonella in the food chain in the Middle East 72
3.3 Campylobacter sp. in the food chain in the Middle East 79
3.4 Listeria sp. and Listeria monocytogenes in the food chain
in the Middle East 85
3.5 Brucella spp. in the food chain in the Middle East 92
3.6 Conclusions 96
References 97

4. Foodborne intoxications and toxicoinfections in the


Middle East 109
Wageh Sobhy Darwish, Waleed Rizk El-Ghareeb,
Abdullah F. Alsayeqh and Alaa Eldin M.A. Morshdy
4.1 Staphylococcal foodborne intoxication 109
4.1.1 General characteristics 109
4.1.2 Pathogenicity and symptoms 110
Contents vii

4.2 Prevalence of S. aureus and its enterotoxins in the


food in the Middle East 111
4.2.1 Egypt 111
4.2.2 Kuwait 114
4.2.3 Saudi Arabia 114
4.2.4 Jordan 115
4.2.5 Lebanon 115
4.2.6 Palestine 116
4.2.7 Iraq 116
4.2.8 Control measures of prevention of S. aureus 116
4.3 Botulism 116
4.3.1 General characteristics 116
4.3.2 Pathogenicity and symptoms 118
4.4 Incidence of botulism in the Middle East 118
4.4.1 Egypt 119
4.4.2 Arabian Gulf countries 119
4.4.3 Control measures of C. botulinum 119
4.5 C. perfringens toxicoinfection 120
4.5.1 General characteristics 120
4.5.2 Pathogenesis and symptoms 120
4.6 Prevalence of C. perfringens and its toxins in foods in
the Middle East 121
4.6.1 Egypt 122
4.6.2 Saudi Arabia 122
4.6.3 Control measures of C. perfringens 122
4.7 B. cereus intoxication and toxicoinfection 123
4.7.1 General characteristics 123
4.7.2 Pathogenesis and symptoms 123
4.8 Prevalence of B. cereus and its toxins in foods in the
Middle East 124
4.8.1 Egypt 124
4.8.2 Jordan 126
4.8.3 Saudi Arabia 126
4.8.4 Oman 126
4.8.5 Control measures of B. cereus 126
4.9 E. coli O157:H7 toxicoinfection 127
4.9.1 General characteristics 127
4.9.2 Pathogenicity and symptoms 128
4.10 Prevalence of E. coli O157:H7 and its related shiga
toxins in the food in the Middle East 129
4.10.1 Egypt 129
4.10.2 Saudi Arabia 131
4.10.3 Jordan 131
4.10.4 Lebanon 132
4.10.5 Iraq 132
4.10.6 Control measures of E. coli O157:H7 132
References 133
viii Contents

5. Chemical residues: potential food safety hazards


in the Middle East 143
Akram R. Alaboudi
5.1 Introduction 143
5.2 Hormonal growth-promoting drugs 144
5.3 Synthetic hormonal growth-promoting agents 144
5.4 Somatotropic hormones 145
5.5 Chemical residues that constitute a real hazard to
human health 145
5.6 Terminology used in residues 146
5.6.1 Permissible limits of drug residues 146
5.6.2 No effect (observable) level 146
5.6.3 Acceptable daily intake 146
5.6.4 Withdrawal time 146
5.6.5 Tolerance level (maximum permissible residue level) 146
5.6.6 Maximum residue limit 147
5.6.7 Extraneous maximum residue limit 147
5.6.8 Limit of determination 147
5.6.9 Acceptable daily intake 147
5.6.10 Temporary acceptable daily intake 147
5.7 General considerations in residues 147
5.8 Reduction of veterinary drug residues in animal
products 148
5.9 Pesticides 148
5.9.1 Definition 148
5.10 Food contamination by pesticides in the Middle East 149
5.10.1 Vegetables 149
5.10.2 Animal products 150
5.10.3 Residue hazards 154
5.10.4 Processing 156
5.10.5 Conclusion 158
5.10.6 Recommended control measures 158
5.11 Antimicrobials 158
5.11.1 Introduction 158
5.11.2 Sources and food contamination 159
5.11.3 Residues hazards 160
5.11.4 Effect of processing 162
5.11.5 Storage effects on antimicrobials 163
5.11.6 Conclusion 164
5.11.7 Recommended control measures 164
5.12 Mycotoxins 165
5.12.1 Introduction 165
5.12.2 Sources 166
5.12.3 Food contamination 167
5.12.4 Hazardous prevalence 168
5.12.5 Effect of processing 170
Contents ix

5.12.6 Conclusion 171


5.12.7 Recommended control measures 171
5.13 Heavy metals 171
5.13.1 Introduction 171
5.13.2 Sources 172
5.13.3 Food contamination 173
5.13.4 Heavy metal hazards 175
5.13.5 Effect of processing 176
5.13.6 Conclusion 176
5.13.7 Recommended control measures 177
References 177

6. Control of foodborne pathogens in common


foods in the Middle East 187
Amin N. Olaimat, Anas A. Al-Nabulsi and Tareq M. Osaili
6.1 Introduction 187
6.2 Chemical and natural preservation treatments 188
6.3 Biological preservation treatments 213
6.4 Physical preservation treatments 214
6.5 Use of active packaging for the preservation of the
Middle Eastern food products 218
6.6 Conclusions and future work 219
References 221

7. Food safety knowledge, attitudes, and practices


among food handlers in foodservice establishments
in the Arab countries of the Middle East 227
Dima Faour-Klingbeil
7.1 Introduction 227
7.2 The importance of food safety in the foodservice
establishments 229
7.3 The common contributing factors of foodborne illnesses
and the role of food handlers 232
7.4 Food safety knowledge, attitude, and practice of food
handlers 238
7.4.1 Food safety knowledge 238
7.4.2 Factors affecting food safety knowledge 252
7.4.3 Effectiveness of food safety training on food
handlers’ knowledge 254
7.4.4 Attitudes toward food safety 256
7.4.5 Self-reported and observed food safety practices 258
7.5 The barriers to a food safety culture 260
7.6 Conclusions 262
7.7 Recommendations 263
References 264
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